These rich and buttery Egg-Free Scones are perfect for those who prefer or require egg-free baked goods. They are tender, flavorful, and versatile, making them ideal for breakfast, tea time, or a snack. The addition of amasi (fermented milk) gives the scones a delicious tang, and the optional vanilla custard adds an extra layer of sweetness and creaminess.
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The Ultimate Guide to Making Egg-Free Scones
🍵✨ Say hello to bakery-style scones without the eggs! 🧈💖 These Egg-Free Scones are light, fluffy, and oh-so-versatile—perfect for a breakfast spread or a cozy afternoon snack. Top them with your favorite jam, butter, or a dollop of cream for a classic touch. Simple, scrumptious, and made for sharing! 🍓🥰
#EgglessBaking #SconePerfection #TeatimeVibes #ComfortInEveryBite #EasyEggFree #SweetAndSavoryScones #HomeBakingJoy #NoEggNoProblem #FlakyAndButtery #JamSession 🍵🍰💫
- Total Time: 40 minutes
Ingredients
- 10 cups all-purpose flour
- 1 cup granulated sugar
- 10 teaspoons baking powder
- 2 cups amasi (or buttermilk as a substitute)
- 500 grams margarine (Rama or Woodenspoon)
- Optional: 1 cup vanilla custard (for added flavor)
Instructions
Step 1: Prepare Your Ingredients
Before you start mixing, it’s important to measure out all of your ingredients and prepare your baking space. Scones come together quickly, so having everything ready makes the process smoother.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper to prevent the scones from sticking.
- Sift the dry ingredients: In a large bowl, sift together the 10 cups of all-purpose flour, 10 teaspoons of baking powder, and 1 cup of granulated sugar. Sifting helps eliminate any lumps in the dry ingredients, ensuring a smooth and consistent batter.
Step 2: Add the Margarine
Next, cut the 500 grams of cold margarine into cubes. The colder the margarine, the flakier your scones will be! This step is essential to achieve that melt-in-your-mouth texture.
- Add the margarine cubes to the sifted flour mixture.
- Using your hands or a pastry cutter, work the margarine into the flour until the mixture resembles coarse crumbs or breadcrumbs. This can take about 5-7 minutes. Don’t worry if it’s a bit uneven; the idea is to ensure that the margarine is dispersed throughout the flour.
Step 3: Mix in the Wet Ingredients
Now, it’s time to bring the dough together with the wet ingredients.
- Add 2 cups of amasi (or buttermilk) into the mixture. This will provide a rich, tangy flavor and help bind the dry ingredients. If you don’t have amasi, you can easily substitute it with buttermilk or a dairy-free option like soy or almond milk with a splash of lemon juice.
- Optional: If you’re adding vanilla custard, pour in 1 cup of the custard for extra flavor. This step is entirely optional but highly recommended for a slightly sweeter, richer scone.
Stir everything gently with a wooden spoon or spatula until the dough begins to come together. It should be soft, sticky, and slightly shaggy but not too wet. Be careful not to overwork the dough, as this can result in dense scones.
Step 4: Shape the Dough
Transfer the dough onto a lightly floured surface. Gently knead it a few times to bring it together into a cohesive ball. Don’t over-knead—just enough to form a dough that can hold its shape.
- Roll or pat the dough out into a thick disc, about 1 to 1.5 inches thick.
- Using a sharp knife or a cookie cutter, cut the dough into rounds, wedges, or squares, depending on the shape you prefer for your scones.
If you want your scones to have a golden, shiny finish, you can brush the tops with a bit of milk or cream.
Step 5: Bake the Scones
Place your cut scones on the prepared baking sheet. Arrange them close together for soft-sided scones or further apart for crispier edges.
- Bake in the preheated oven for 15-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Keep an eye on them in the last few minutes of baking to avoid overbaking.
Once done, allow the scones to cool for a few minutes on the baking sheet before transferring them to a wire rack.
Notes
- Use cold margarine: For the flakiest scones, ensure that your margarine is as cold as possible. You can even chill the flour and mixing bowl in the fridge before starting.
- Don’t overmix the dough: Overworking the dough will lead to tough scones. Mix the wet and dry ingredients just until they are combined.
- Add-ins: Feel free to add dried fruits like raisins, cranberries, or currants, or chocolate chips to personalize your scones. Simply fold them in with the wet ingredients.
- Experiment with flavors: You can swap the amasi for other liquid options like almond milk, coconut milk, or even fruit juices to create different flavor profiles.
- For sweeter scones: You can increase the sugar content slightly or add a teaspoon of vanilla extract to the dough.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Ingredients
- 10 cups all-purpose flour
- 1 cup granulated sugar
- 10 teaspoons baking powder
- 2 cups amasi (or buttermilk as a substitute)
- 500 grams Rama or Woodenspoon margarine
- Optional: 1 cup vanilla custard
Instructions
- Preheat the Oven:
- Preheat your oven to 180°C (350°F). Line baking trays with parchment paper.
- Mix the Dry Ingredients:
- In a large mixing bowl, combine the flour, sugar, and baking powder. Stir to ensure the dry ingredients are evenly distributed.
- Cut in the Margarine:
- Add the margarine to the dry ingredients. Using your fingertips, rub the margarine into the flour mixture until it resembles coarse breadcrumbs.
- Incorporate the Amasi:
- Gradually pour in the amasi, mixing gently with a wooden spoon or your hands until a soft dough forms. Avoid overmixing, as this can make the scones dense.
- Add Optional Custard:
- If using, fold in the vanilla custard to add a hint of sweetness and a moist texture.
- Shape the Scones:
- Turn the dough out onto a lightly floured surface. Gently pat it out to about 1.5 inches (4 cm) thick. Use a round cutter or a glass to cut out the scones and place them on the prepared baking trays.
- Bake the Scones:
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Remove the scones from the oven and allow them to cool slightly on a wire rack. Serve warm with butter, jam, or cream.
Tips for Perfect Egg-Free Scones
- Keep Ingredients Cold: Cold margarine and amasi ensure a flaky texture.
- Don’t Overmix: Overworking the dough can make the scones tough.
- Test for Doneness: A golden top and clean toothpick indicate they’re perfectly baked.
- Customize Flavors: Add raisins, cranberries, or a sprinkle of cinnamon to enhance the scones.
Serving Suggestions
These scones pair beautifully with:
- Butter and apricot jam for a classic combination.
- A dollop of whipped cream and fresh fruit for a decadent treat.
- A warm cup of tea or coffee for a comforting snack.