These eggless scones are beyond easy to make and are not too sweet, making them perfect to enjoy for breakfast or brunch!
Okay so it's safe to say you'll probably see some variation of an eggless scone recipe on here again and again (case in point: apple cinnamon scones for Fall and blueberry scones for Spring). These honey scones were my first attempt at eggless scones, and I could barely stop myself from reaching for seconds and thirds.
I think, when done right, gluten free scones can be such a special treat, especially paired with a cup of coffee for breakfast. When done wrong, they can be dry and a little hard to get down. Lucky for you, these are PERFECT 😉 they are definitely NOT dense and dry, which I know is how some people might picture scones (particularly after a bad experience with one).
I know I have readers from all over the world, so I feel the need to specify that these are American scones. Traditional English scones are similar in taste and texture to what we consider biscuits here in the States. They're delicious, but not the kind of scone we're making here today.
Why You'll Love These Eggless Scones...
- They've just got the right texture going on. They're extra moist and soft on the inside, but slightly crunchy on the outside. They are crumbly, as scones should be, but definitely won't fall apart on you.
- These eggless scones are naturally sweetened with honey. You read that right: there's no sugar in this recipe. As a whole, while this is very much a dessert-focused blog, I try not to go overboard on the sugar in my recipes and lately I've been more and more interested in learning more about natural sweeteners.
- And, as a sub-point to the point above, they're just sweet enough. They have a subtle honey flavor that is not too over-powering or cloying.
What You'll Need...
- The dry ingredients: just gluten free flour + baking powder + salt.
- The fat: cold unsalted butter. The key to good scones is cold ingredients, especially your butter.
- The moisture: half & half (you could probably use heavy cream or whole milk instead, though I haven't tested that) + Greek yogurt.
- The flavor: vanilla extract + honey.
How To Make Eggless Scones...
If you've never made eggless scones before, you might assume that it's going to be a lengthy process. Scones just sound fancy, right? But I promise this couldn't be easier.
You will start by combining your flour, baking powder, and salt. Then, cut in the cubes of cold butter using a pastry blender or two knives. Work the butter into the flour until you have a coarse and crumby mixture.
In a separate, smaller bowl, combine the rest of your ingredients. Fold the wet ingredients into the flour mixture until just combined. Then pour the dough onto a lined baking sheet, use clean hands to form into a round disc, and cut into 8 even wedges.
And you're done! Bake on 400ºF for 18-20 minutes (for me, 18 minutes is just perfect) or until the tops look slightly golden brown. Remove from the oven and let the scones cool on the baking sheet for 5-10 minutes.
NOTE: While most of my recipes can be stored in an airtight container and enjoyed for a few days, enjoying these eggless scones freshly baked is the way to go! They are just so, so good fresh out of the oven and really are at their best the day you bake them.
PS - you might also enjoy my salted honey pie recipe!
Honey Scones - Gluten Free, Eggless
- 2 cups gluten free flour (I use Bob's Red Mill 1 to 1)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter cold, cubed
- ¼ cup Greek yogurt
- ½ cup half & half
- 1 teaspoon vanilla extract
- ⅓ cup honey
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together and is crumby.
- In a smaller bowl, combine the yogurt, half & half, vanilla extract, and honey. Fold into the dry ingredients until combined.
- Pour dough onto lined baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into 8 even-sized wedges. Bake for 18-20 minutes or until scones are slightly browned. Allow the scones to cool on the baking sheet for 5-10 minutes.
- Make sure your butter is cold. No need to remove from the refrigerator to soften beforehand.
- The dough will be sticky, so be gentle when slicing into wedges.
Did you make my honey scones? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Stine Mari says
These honey scones look fantastic! I love to use honey as a sweetener, it's better for you AND I love the flavor.
Thank you! I'll definitely be experimenting with it some more.
Lesli Schwartz says
I've never made homemade scones before, but this looks easy! I love that you added yogurt for the moistness. Will give this a go!
Jere Cassidy says
Scones are my favorite and yours looks wonderful with such simple ingredients, and they are gluten-free.
I love these scones. They are so moist on the inside. I don't like scones that are dry and crumbly. These are the perfect balance of texture and flavor!
Amy Liu Dong says
I am grateful to know how easy to make this scones and it looks really delicious, will try this at home. Thank you!
I'm a sucker for scones but I don't think I've ever had honey scones. I'm sure to fall in love with these.
Thank you, Marta!
Sondra Barker says
I don't think I've ever had honey scones but I am a scone lover! Can't wait to try this
Thanks, Sondra! Please let me know if you do!
Love scones but never tried this honey . Sounds delicious. Pinned.
My mouth is already watering at the thought of the flavors of butter, half/half and yogurt in these scones. They look perfectly crumbly with just the right amount of golden browning at the edges.
Thanks so much, Beth!
Julie @ Running in a Skirt says
These scones are so good! The honey in them is just right and the fact that they are gluten free makes them even more special.
Thank you, Julie!!
Jacqueline Debono says
These gluten free honey scones look great. I know my hubby would love them. I'll have to create my own half and half with milk and cream as it's not available here in Italy as a ready product! In fact I had to look it up as I wasn't sure what's in it!
Thank you! You may also be able to get away with using whole milk instead.
Sarah James says
Your honey scones look delicious. Scones are one of my favourite recipes to bake but I've never tried making them with gluten free flour. Now I know I can bake some for my friend.
Thank you, Sarah!
The texture of these scones are so delicious, so amazing that they are both gluten and egg free! Definitely a keeper!
Thanks so much!
I have always been in search for eggless scones recipe and this looks just perfect for me. They look so delicious to enjoy breakfast or high tea.
These honey scones look so delicious and I could do with one right now with my coffee! They are also gluten-free which makes them even better. I really need to make these one day. Thank you for sharing this recipe, I cant wait to try it!
Thank you, Ramona!
Jen | Jen's Food Lab says
I never thought I'd be able to make gluten free and eggless scones! This would go really well with some blueberry compote and something I can finally share with my eggless and gluten free friends.
I adore the taste of honey so these sound right up my street! Can't wait to give them a try!
This is going to be my new favorite honey scone recipe! With all the different dietary needs my family has these scones are perfect!
The honey scones look awesome. I never baked scones before but this recipe looks easy.
Kari Alana says
I found you while searching for honey recipes and these are just the thing to make for sure. I am printing to do this weekend.
Yay! Thanks, Kari!
Back to the Book Nutrition says
My family asks for these on the weekend on a regular basis. Such an amazing recipe! Thank you.
That makes me so happy, thanks for the sweet comment!
Great recipe! I was able to sub Half & Half for Silk Dairy Free, Gluten Free, Half and Half Alternative, and the Greek Yogurt for the Fairlife Plain Lactose Free Yogurt and it was amazing! Had to make this in our Air Fryer, as our oven has been out for some time. But lowering the temp to 350 and putting it in for 16 minutes got it cooked the whole way through!
The next time I made it, I added 2 tablespoons of lemon juice, the zest of two lemons, and 1 1/2 cups of blueberries We ended up with a little bit of spring in the resulting scone!
What an amazing, versatile recipe! Thank you for baking with food sensitivities in mind. You have given me back something I thought I'd never get to taste again!
Taleen Benson says
I love hearing that, thank you so much for your comment!