Eggless Blueberry Scones (Bakery Style)

A close-up of golden, flaky eggless blueberry scones drizzled with a sweet glaze. The scones have a crisp exterior with bursts of juicy blueberries inside.

5 from 6 votes

Light, flaky, and bakery-style, these eggless blueberry scones can be made with kefir or buttermilk for a tender crumb. A simple folding and freezing technique creates perfect layers!

Prep Time1

Cook Time20

Freezing Time30

Total Time1 30

Method: Baking

Course: Scones

Servings: 8 Scones

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.

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.

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