At the weekend we were without eggs, but I still fancied some Sunday afternoon baking.
I found a recipe for egg-free scones which I adapted.
- I used just over a cup of self raising flour as I had run out of plain/all purpose flour.
- As well as the lemon zest in the recipe, i added around 1.5 tsp of vanilla extract.
- I shook in a good 50-60g (ish, I wasn’t counting) of dried fruit too.
- As well as brushing melted butter on top of the scones, I sprinkled some demerera sugar on top.
I’m not a frequent user of buttermilk, but I had some in the fridge for another recipe. It was a great substitute for egg as it gave the required moisture and enabled the baked scones to be light and fluffy inside. They didn’t have the biggest rise in the world but the demerera glaze gave just the slightest hint of a crunch on the top.