Shortcut Eggless Butterless Scones


125g Cake Flour
125g Plain Flour
35g Caster Sugar
2g Salt
6g Baking Powder
100g Dried Cranberries(cut into smaller PCs)
250g Whipping Cream(this recipe can clear your whipping cream)
*Optional 1 Egg Yolk for egg wash or can use fresh milk


1. In a bowl, sift cake and plain flour with baking powder together, add in caster sugar, salt and dried cranberries, mix evenly.

2. Pour in cold whipping cream, using a spatula to combine together. You can wear a food glove and use your hands to form a dough, don’t need to knead.

3. Flour your table top or silicone mat, place the dough on top, then flour dough surface and roll flat to at least 2cm thickness. Using a round cookie cutter, cut out and place onto a lined baking pan. Egg wash with egg yolk or fresh milk.

4. Bake in a preheated oven @ 180 degrees for 20 mins or until golden brown. Serve warm with jam/cream or eat it on its own. Once cooled can keep in an airtight container for 3 days.
*Every oven temperature is different, you need to trial and error the time needed to bake. I’m using Unox Fan mode(my oven no top and bottom heat)

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