Scones - do you use eggs in your recipe?

[CornishTeaTime]

Just about to make some and recipe says 2 eggs...Mary Berry and Jamie use them

Does anyone use buttermilk in scones?
They are very nice as well. Very crumbly.
If I use buttermilk, I don't use an egg because that would be too rich.

Why would anyone want a crumbly scone?

Because....crumbly scones are best because they have a light, delicate texture that melts in your mouth. Their soft, airy crumb is perfect for absorbing clotted cream and jam, creating a rich, flavourful bite without being too dense or heavy. This makes them the ideal base for a classic cream tea.👌

CornishTeaTime 👌* *

God no, I dont want something falling apart and risking losing bits of scone. I need a decent carrier

I've made decent vegan scones, using tinned full fat coconut milk.
Don't shake the tin before opening, use the solid coconut layer in the tin as fat, and the watery bit as milk. They rise pretty well and don't actually taste too coconutty.

Oh thats maybe an idea. I do actually eat eggs but can see its a contentious issue where scones are concerned.

I know you’ve made them now… but the bbc good food doesn’t have buttermilk. It tells you how to mimic buttermilk by adding lemon juice to warmed milk.

Talk of buttermilk and eggs in scones reminded me of this recipe - which is one of the best scone recipes I've tried (using buttermilk, but no eggs). Delicious with clotted cream and apricot jam 😋

https://www.dairydiary.co.uk/recipe-view/ginger-prune-scones/

For everyday scones I use a Be-Ro recipe, which uses an egg mixed with milk.

I use two Be-Ro recipes; one for rich scones and one for cheese scones. They both have an egg in them.

No eggs in recipe itself, only basted on top for a glaze before baking.

Eggs make the crumb more cakey. They also extend the shelf life of the scone.

The very best scones are egg-free (except for the wash across the top) and must be eaten when freshly baked.

If you need them to be ok on the second day, you need to make a recipe with egg in it. Less good first day, but doesn’t go stale as quickly. Lots of places sell egg scones to save money on possible wasteage.

Buttermilk just helps the rise by being more acidic than regular milk.
You can use regular milk, slightly off milk, milk with a slosh or vinegar or lemon juice, or replace 2tbs of milk with 2tbs of plain yogurt.

Deffo no egg in a scone.

I'm intrigued by the three ingredient lemonade ones. Must give them a whirl.

Making scones now. 2 eggs!

I actually can’t remember but iv always used the recipe from my ancient (over 30 years old) copy of Leith's Cookery Bible 😳

they always turn out great but never make as many as the recipe says it should

I don't measure ingredients but typically make enough for five scones. That's three for me to eat warm and two to share when DH gets back and wonders why the house smells of scones.

Mary's recipe said "16 small" so I made 9 good size ones. There are 3 of us in the house so it makes sense to make the right sort of number!

This is the recipe I use. Gets lots of compliments every time. The trick is not to over handle the dough, don’t roll it out just pat it into the right shape / size before cutting.

I don't cut. I pat into a round, flatten it, and mark it into wedges.

Absolutely not