Do you put eggs in your scones?

[Takemebacktolondon]

I’m confused. I just googled to check the ingredients and some recipes have no eggs but Mary Berry’s recipe has two. What difference do they make?

I put one egg in, think it gives more flavour.

No. Too cakey

Egg wash the top

Yes. Almost two instead of adding milk to just one, use the left over bit for eggwash.

Don't be ridiculous

That makes it a cake! According to my mother

I'm a chef at a nt tea room and have made tens of thousands of scones. Mine have eggs in but not a lot. 6 eggs per 2.7kg of flour. They rise better and are lighter in texture.

Eggs are totally unnecessary! I use Delia's recipe. Annoys me given I'm allergic to see egg added in all the shop/cafe bought ones; perhaps it helps with shelf life as the non-egg ones do tend to go stale unless eaten by the next day.

Never op. Simply never.

1 egg. Make up fluid quotient with buttermilk. Not cakey. Not dry and crumbly. Perfect scone texture.

No!!!!!

I like 1 egg in

Eggs are totally unnecessary! I use Delia's recipe. Annoys me given I'm allergic to see egg added in all the shop/cafe bought ones; perhaps it helps with shelf life as the non-egg ones do tend to go stale unless eaten by the next day.

No, it's because they taste better!

Woah, I read this and thought - who the fuck has an egg instead of cream/jam/butter?!

Can you tell I don't bake?

No! It's wrong!

No, never! My scones are DELICIOUS if I do say so myself
I do egg wash the top though.

No, egg.

But lard, instead of butter. Oh yes.

You can all come back and thank me later when you've tried it.

I did that recipe last weekend, didn’t rate it

None the wiser but I think I’ll do them without!

The Bero book has different scone recipes, with and without eggs, described as plain and rich scones. They aren't cakey because it's a different method and less butter, egg and sugar.

I don't make scones very often and don't know what I'd do if I did, I'd probably make the rich scones because they sound nicer.

I find eggy scones often end up spreading and non eggy scones keep their shape better.

What kind of cake are you people eating if you think a scone with egg is a cake??

Come to mine, I’ll put the kettle on and we can discuss cake over actual cake.

Have started to very recently. Never tried before but the difference is amazing, they are lighter and moister. I use less than one egg and use the last bit for brushing the tops.

No obviously, what is wrong with you people?!

No never but I do use yoghurt
Gives them an amazing rise and they are so much less dry.

Main thing is do not overwork the dough. Only touch it to vaguely shape it before cutting out then lightly put the bits back together to cut out again. The less you touch it the nicer the scones are.
I always egg wash the top else they look anaemic

I want a scone now

Very grateful to this thread, I always use eggs in scones (thank you NT scones book) but I was planning to make some today and have run out of eggs so I thought I’d have to abandon the idea so thank you to those of you who have said scones without eggs are fine,