Published: 路 Modified: by Andrea - 9 Comments
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The first time I made these scones without butter a friend of mine was coming to visit and I really wanted to make some scones. But I realized I didn't have any butter. How was that possible?! But I did not give up and made really good scones!
It might seem that a recipe for scones without butter will not work (or have a decent result) but I ended up with the most delicious and fluffy scones I've ever made. This is now my to go recipe for scones!
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馃 What can I substitute for butter in scones?
Altough I thought that I could use oil instead of butter in my basic scones recipe, that was not an idea I wanted to persue. I make a Brazilian Carrot Cake using butter instead of oil because it tastes so much better - and has a much better texture - so that was scratched right away.
I had no butter, but did have heavy cream. If you can make butter from heavy cream, I could try right?
But no, I did not make my own butter. Not this time at least. I used the heavy cream in the place of the butter and milk in the recipe.
How to make scones without butter
This is a very straightforward and easy recipe for scones. I'm not sure I could even call it a trick, but the key step for baking scones without butter is to not overwork the dough.
It might seem impossible to blend all ingredients in a manner that the dough is not overworked, but with the help of a pastry scraper (or a spatula) it is easy to do.
Making scones without butter
- Mix dry ingredients
First add dry ingredients to a medium bowl and mix well.
- Add wet ingredients
Then add the heavy cream to the dry ingredients and mix until just combined (some dry ingredients will be on the loose).
- Fully incorporate ingredients
Turn mixture on a working surface, and with the help of a pastry scraper (or spatula), gather any dry ingredients and fold over, until fully incorporated.
- Shape and cut
Shape dough into a circle of about 1 1/4 inch (3cm) thick then cut in 8 wedges, like a pizza.
- Transfer to baking sheet
Carefully transfer each scone to a baking sheet lined with parchment paper and brush each scone with a little of heavy cream. Bake for 15 to 20 minutes.
- Cool and serve
Remove from oven, let cool for a couple minutes and serve.
This recipe is for scones without eggs too
Yes, that's right. If for any reason you do not eat eggs, this is a delicious recipe for scones without eggs.
Is this recipe vegan?
Nope. Althought this is a scone recipe without butter or eggs, it is not vegan, as it has heavy cream.
We have not tried yet to make it vegan. We麓ll let you know when we do.
Recipe
So, here is my scones recipe without butter.
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4.29 from 7 votes
Scones without butter
It is possible (and easy) to make delicious scones without butter.
Course Breakfast, tea
Cuisine American, British
Keyword scones
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 8
Calories 298kcal
Ingredients
Ingredients
- 2 cups all-purpose flour
- 5 tbsp sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 1/2 cups heavy cream
US Customary - Metric
Instructions
Instructions
Preheat oven to 350F/180C.
Add dry ingredients to a medium bowl amd mix.
Add heavy cream to dry ingredients and mix.
Drop the dough on a working surface and, with the help of a pastry spatula, mix dry ingredients that might have remained separated.
Shape dough into a 1 1/4-inch-thick circle and cut scones as a pizza. Cut the circle in half across, that crossways and then each quarter in half.
Transfer scones to baking sheet lined with parchment paper.
Brush scones with a little of heavy cream and then place in the over.
Bake for15 to 20 minutes or until light golden brown.
See AlsoLemon Poppyseed SconesRemove from oven, let cool for 5 minutes then serve.
Video
Nutrition
Calories: 298kcal | Carbohydrates: 33g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 322mg | Potassium: 67mg | Fiber: 1g | Sugar: 8g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg
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Reader Interactions
Comments
KatyaAt what temperature does one heat the oven??
Reply
- Andrea
Hi Katya, at 350F - 180CReply
- Laurie
There must be a typo as 2 cups flour and 1.5 cups liquid is just a soupy slurry mess ... To salvage this I added another cup of flour, another Tbl sugar, should have increased the salt but didn't. I flattened the dough to about 1/2 thick, covered one half with 3/4 cup blackberries, folded the other half of dough on top. Cut this into about 10 pieces, brushed them with cream and sprinkled lavender sugar on top (happened to have this). I cranked the oven temp to 400 degrees (who cooks scones at 350?) and cooked for about 20 minutes. The bottoms were brown, the tops anemic-looking. I give them 1 star because they rose nicely and have a good texture and I like the option without butter.Reply
- Andrea
Hi LaurieWhat a disaster! Well, I make them quite often and they always turn out perfect!
Reply
- Renae
Thanks for the recipe. It鈥檚 so close to mine, which I can鈥檛 find. One thing I do different is add the cream a little at a time. Keep some in reserve. Then brush the tops and sprinkle with vanilla sugar.Reply
- Andrea
Thanks for the tip!Reply
- Rhonda
This is interesting without butter. I just do the ratio of 2c flour to 1/2c of half & half creamer & it comes out fine, also less fat. Scones can get tough if overmixed, so try to just bring it all together & then that is it. Also, I put them in the freezer after mixing for 12-15 minutes, this helps relax the gluten, they rise better, & makes them tender & flakier. I always do scones @ 425f for 12-13 min. turns out perfecto.
Thanks for posting this one, way healthier.Reply
- Andrea
Thanks for the tips!Reply
- Isabella
Amazing!Reply
