These eggless blueberry scones are light, flaky, and bakery-worthy! The secret? A special folding and freezing technique that creates those perfect layers. Made with kefir or buttermilk, they’re a must-try for any scone lover!
Madhuram - scones are one of my favorite indulgences, and your recipe is the best one that I like to use. Your method (especially with the picture tutorial) and ingredients are simple to follow and always delicious!! You get the best compliments when I make this for family and friends! Thank you so much for this great recipe! ⭐⭐⭐⭐⭐
- Lynn R
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Blueberries always feel like my lucky fruit—every time I bake with them; the results are fantastic. My husband picked up a big container from Costco, and after making a delicious and healthy mango blueberry smoothie, I still had some left.
Looking for ways to use them, I realized I’d already baked vegan blueberry muffins, orange blueberry bread, blueberry pound cake, and more—but never scones. That had to change.
I browsed through different scone recipes—bakery-style scones, blueberry buttermilk scones, berry and chocolate chip scones—before settling on a classic blueberry version with a few tweaks. I liked the idea of using buttermilk but swapped it for kefir since I had plenty on hand.
Why You'll Love This Blueberry Scone Recipe?
Bakery-Style Texture at Home – Thanks to a special folding and freezing method, these scones turn out irresistibly light, flaky, and golden—just like the ones from your favorite bakery.
Eggless and Simple Ingredients – Made without eggs and using easy-to-find ingredients like kefir or buttermilk, this recipe is perfect for those looking for a rich, tender scone without any fuss.
Ingredients and Substitutions
Here are the key ingredients that make these eggless blueberry scones soft, flaky, and flavorful. I’ll also share some easy substitutions so you can customize the recipe to your preference!
- All-Purpose Flour – This forms the base of the scones, giving them structure while keeping them light and flaky. I haven’t tested this recipe with whole wheat flour, and I wouldn’t recommend it, as it may not yield the same delicate texture. However, a gluten-free baking mix should work if you’re making gluten-free blueberry scones.
- Baking Powder – Essential for giving the scones their rise. Be sure to use fresh, non-expired baking powder for the best results.
- Orange Zest – Optional, but I love the bright, citrusy contrast it brings to the blueberries. If you enjoy the orange-blueberry combination, don’t skip this!
- Butter – Cold butter is key to achieving the flaky layers in scones. Use it straight from the fridge—no softening!
- Kefir or Buttermilk – This adds moisture and a subtle tang, helping create a tender crumb. It also reacts with the baking powder to ensure a good rise.
- Blueberries – Fresh or frozen both work well. If using frozen, don’t thaw them first, or they’ll bleed into the dough. You can also swap in other berries or mix-ins of your choice for a fun variation.
How to Make Eggless Blueberry Scones?
Here are the step-by-step pictures for making this BEST blueberry scones:
Step 1: In a large bowl, stir the flour, sugar, baking powder, salt, and orange zest.
Step 2: Add the cold butter.
Step 3: Using a pastry blender or fork mix the ingredients until it resembles bread crumbs.
Step 4: The flour mix with butter is ready.
Step 5: Now add the kefir/buttermilk in a slow stream.
Step 6: Use a big wooden spoon or spatula to mix and until thick, stiff dough forms. Make it into a ball.
Step 7: On a lightly floured surface roll the dough into a rectangle. You will have to flour the rolling pin too.
Step 8: Fold the rectangle into half and then into another half.
Step 9: Fold the dough again.
Step 10: Lightly roll it into a small square.
Step 11: Sprinkle with flour and place it on a floured plate and keep it in the freezer for 5 minutes.
Step 12: Remove the dough from the freezer and roll it into a 12-inch square approximately.
Step 13: Place the blueberries on one half of the dough.
Step 14: Fold it with the other half as shown in the picture and make it into a neat rectangle.
Step 15: Make dough into rectangles.
Step 16: Cut the rectangle into 4 pieces.
Step 17: Then, slice each of the 4 pieces into 2 triangles as shown above.
Step 18: Place the scones on a lightly greased baking sheet and keep it in the freezer for 20-30 minutes.
Preheat the oven at 400F for 15 minutes.
Step 19: Take the cut-dough out from the freezer.
Step 20: Brush it with some milk for a golden finish.
Step 21: Bake it in the preheated oven for 18-20 minutes.
Step 22: Enjoy warm or drizzle some icing once the scones cool a bit.
Recipe Tip: The Secret to Flaky Scones
For light, bakery-style scones, use a simple folding and freezing technique. Rolling and folding the dough a couple of times helps create flaky layers, while briefly freezing it keeps the butter cold for the perfect texture. After shaping the scones, a final freeze before baking ensures they hold their shape and bake up beautifully. Don’t skip this step—it makes all the difference!
Make Ahead and Storage Tips
Make-Ahead Tips:
- The scone dough can be prepared, shaped, and frozen before baking. Simply arrange the unbaked scones on a tray, freeze until firm, then transfer them to an airtight container or freezer bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
- You can also refrigerate the shaped scones for up to 12 hours before baking. This is great if you want fresh scones in the morning without extra prep!
Storage Tips:
- Room Temperature: Once baked, store scones in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to refresh them.
- Refrigerator: For slightly longer storage, keep them in the fridge for up to 5 days. Warm them up before serving for the best texture.
- Freezer: Baked scones freeze well! Let them cool completely, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the oven for a fresh-baked taste.
Recipe FAQs
Yes! Replace the butter with a plant-based alternative, like vegan butter or solid coconut oil. For the kefir or buttermilk, use dairy-free yogurt thinned with a little plant-based milk or make a simple buttermilk substitute by mixing 1 teaspoon of vinegar or 2 teaspoons of lemon juice with ¾ cup of non-dairy milk.
Absolutely! Just double all the ingredients and divide the dough into two portions for easier handling. Keep in mind that you may need to work in batches if your baking sheet isn’t large enough.
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Recipe
Eggless Blueberry Scones (Bakery Style)
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon orange zest grated
- ½ cup butter cold
- ¾ cup kefir or buttermilk
- ¾ to 1 cup blueberries
- As Needed milk to brush on top
Instructions
- In a large bowl, stir the flour, sugar, baking powder, salt, and orange zest.
- Add the butter. Using a pastry blender or fork mix the ingredients until it resembles bread crumbs.
- Now add the kefir/buttermilk in a slow stream. Use a big wooden spoon or spatula to mix and until thick, stiff dough forms. Make it into a ball.
- On a lightly floured surface roll the dough into a rectangle. You will have to flour the rolling pin too. It will be very tricky to get this done because the dough will be sticky but can be managed. Fold the rectangle into half and then into another half. Mine looked more like a triangle. Lightly roll it into a small square. Place it on a floured plate and keep it in the freezer for 5 minutes.
- Remove the dough from the freezer and roll it into a 12-inch square approximately.
- Place the blueberries on one half of the dough and fold it with the other half as shown in the picture and make it into a neat rectangle.
- Cut the rectangle into 4 pieces and each of the 4 pieces into 2 triangles.
- Place the scones on a lightly greased baking sheet and keep it in the freezer for 20-30 minutes.
- Meanwhile preheat the oven at 400F for 15 minutes.
- Remove the baking sheet from the freezer and brush each scone with some milk.
- Bake it in the preheated oven for 18-20 minutes.
- Enjoy warm or drizzle some icing once the scones cool a bit. Keeps good for 2 days when stored in an airtight container. Nuke it in the microwave oven for a couple of seconds before serving and it will taste just as fresh as baked.
My Notes
- The original recipe had used 1 egg and ½ cup of heavy cream which I have replaced with ¾th of a cup of kefir. ¼ of kefir for the egg replacement.
- Buttermilk can also be used instead of kefir.
- Other add ins like chocolate chips, dried fruits and nuts can also be used instead of blueberries.
Nutrition
Mike Grunik says
This recipe has always turned out perfect. Wife has severe egg allergies and Madhuram's website has been a godsend!
We have made more batches of these scones than I can count!
Lynn R. says
Madhuram - scones are one of my favorite indulgences, and your recipe is the best one that I like to use. Your method (especially with the picture tutorial) and ingredients are simple to follow and always delicious!! You get the best compliments when I make this for family and friends! Thank you so much for this great recipe!
Madhuram says
Thank you very much, Lynn. You made my day with your kind feedback.
Dolores Daniels says
Amazing recipe. I didn't have the kefir so I used whole milk instead. Turned out perfect love the details and step by step instructions.
Madhuram says
Thank you, Dolores.
Ss says
How much of heavy cream should I use instead of kefir or egg?
Madhuram says
3/4th of a cup.
Sandhya says
Thanks for the recipe. I would like to make this... Does the recipe refer to Indian buttermilk ( Jogurt and water ) or the whey water from making butter that's sold as buttermilk ?
Madhuram says
I used store-bought buttermilk, Sandhya because it has the right consistency.
Diana says
I wish I had not made these! They are so tender and delicious! I'm trying not to eat more than one. Not sure I will succeed. Thank you for sharing this recipe and technique. Will never make scones any other way.
Madhuram says
Aww....that's the best compliment ever, Diana. Thank you very much for trying the recipe and for the feedback.
Naomi Jones says
I am so happy to have found your website. We just learned of my child's egg allergy and her birthday is coming soon. Thank you!!
Madhuram says
You're very welcome Naomi.
Margaret says
I love scones try the bakery style blueberry scone turn out perfect I'm so happy so easy to make and taste good too. Thank you so much for the recipes.the detail picture also help give us better idea to follow instructions.
Madhuram says
You're very welcome Margaret.
saryu says
what is kefir?
Madhuram says
https://en.wikipedia.org/wiki/Kefir
ann says
Can I use soy vanilla yogurt instead of buttermilk or heavy cream.
Is Kefir non dairy?
Madhuram says
Yes you can Ann. Kefir is not non-dairy. But I have seen that coconut milk kefir is also available these days but I have not used it.
கமல்ஹாசன் says
படிக்கும்போது நல்லாயிருக்கு....
Madhuram says
How are you Kamal? Enga FB-la kaaname.