Very Good Eggless Scones Recipes

EGGLESS SCONES --

Steps:

• Whisk, or sift the dry ingredients.
• Cut the butter into the flour, with a pastry blender, until it resembles coarse crumbs.
• Stir in the milk. Add any optional ingredients, if desired.
• On a floured surface, lightly knead the dough 5-10 times.
• Place on a greased, or parchment lined, baking sheet. Flatten gently to a 1" thick round.
• Cut, like a pie, into 8 wedges, but do not separate.
• Brush the top with about 1 tablespoon milk. Sprinkle with sugar, if desired.
• Bake 400 degrees, 12 -15 minutes, until golden brown.

EGGLESS TENDER FLAKY SCONES

Steps:

• Preheat oven to 400 degrees F (195-200 degrees C).
• Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
• Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
• Pour in cream and fold in everything until just incorporated. Do NOT overmix.
• If mixture seems a little dry, add a little more cream.
• Fold currants or cranberries into batter.
• Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
• Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
• Bake for 15-20 minutes until golden brown. Let cool on a rack.