Set in a charming house with neutral tones, floral accents, and a lush 6,000-square-foot back patio, his new Harlow District offers a relaxed and elegant English-style tea experience with brunch, afternoon tea, bubbly and cocktails. Guests can sip a curated selection of teas — from smoky blacks to floral honeysuckle fig — while enjoying chef-driven tea towers with globally inspired tea sandwiches, sweet and savory scones with housemade clotted cream, and pastries like curd- and crèmeux-stuffed cones. Brunch highlights include French omelets with caviar, short stacks with Earl Grey maple syrup, and classic niçoise salad.
These Eggless Apple Cinnamon Scones are tender, buttery, and filled with cozy fall flavors in every bite. After years of adapting recipes for my egg-free kitchen, I can promise these scones don’t taste like a “workaround”—they’re just plain delicious. Made with simple ingredients you probably already have, they bake up golden with crisp edges and soft centers that are perfect for sharing. Enjoy them warm with coffee or pack them up for a sweet afternoon treat—either way, they’re a taste of autumn comfort everyone can enjoy.
Oriana’s Thoughts On The Recipe
The moment apples show up at the farmers’ market, I know it’s time for these scones. The smell of cinnamon and baked apples drifting from the oven is enough to make my whole family gather in the kitchen. When my kids were little, I started re-creating our favorite bakery treats without eggs, and this scone recipe quickly became one of our fall traditions.
I still remember pulling out the first test batch and seeing those golden edges and little apple pockets peeking through. My kids devoured them before they even cooled, and I knew I had something special. That’s the joy of this recipe—it’s simple, safe, and feels just as cozy and indulgent as anything you’d pick up at a café, only made right at home.
Why You’ll Want to Try My Recipe
Inclusive baking made simple: No eggs, no fuss—just safe and delicious scones everyone at the table can enjoy.
Cozy fall flavors: Sweet apple chunks and a swirl of cinnamon sugar make every bite taste like autumn.
Everyday ingredients: You don’t need anything fancy—just pantry basics and a couple of fresh apples.
Bakery-style at home: Crisp edges, tender centers, and that optional glaze drizzle take these over the top.
Customizable: Add nuts, raisins, or a glaze drizzle to make them your own.
Family-tested & approved: After plenty of trial runs (and happy taste-testers), this recipe is foolproof.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Scones:
All-Purpose Flour: The base of the scones, giving them structure and that classic crumb. For a slightly heartier texture, you can replace part of the flour with whole wheat flour.
Brown Sugar: Adds sweetness and a touch of molasses flavor that pairs beautifully with cinnamon and apples.
Baking Powder: Helps the scones rise, giving them a nice lift and tender texture.
Ground Cinnamon: The star spice! It adds warmth and coziness to every bite.
Ground Nutmeg: A small amount enhances the cinnamon and rounds out the fall flavors.
Salt: Balances the sweetness and brings out all the flavors.
Unsalted Butter: Creates those buttery, flaky layers we all love in scones. Make sure it’s cold when mixing.
Fresh Apple: Adds natural sweetness, a pop of moisture, and little juicy bites in the dough. Choose a crisp variety like Honeycrisp or Granny Smith.
Plain Yogurt: Keeps the scones moist and tender. It also adds a slight tang. You can use Greek yogurt for extra richness.
Unsweetened Apple Sauce: Acts as an egg replacer, keeping the scones soft without making them dense.
Pure Vanilla Extract: Enhances the flavors and adds a touch of sweetness.
For the topping:
Coarse Sparkling Sugar: Gives the scones that bakery-style crunch on top.
Ground Cinnamon: Adds an extra pop of flavor to the topping.
Milk: Helps the topping stick and gives the crust a lovely golden finish.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
Milk: You can use your favorite non-dairy milk, like soy or oat milk.
Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. The texture may be slightly more delicate, but still delicious.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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Step 1 – Prep the baking sheet
Line a baking sheet with parchment paper and set it aside. This way, you’ll be ready once the dough is shaped.
Step 2 – Mix the dry ingredients
In a big bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. This is your scone base.
Step 3 – Cut in the butter and add apples
Step 4 – Mix the wet ingredients
In a small bowl, whisk together the yogurt, applesauce, and vanilla until smooth.
Step 5 – Bring the dough together
Make a little well in the middle of the flour mix and pour in the wet mixture.
Use a fork to gently stir until it comes together into a dough.
Step 6 – Shape the dough
Step 7 – Preheat the oven
While the scones chill, heat your oven to 400°F (200°C).
Step 8 – Bake
Transfer the chilled scones to the prepared baking sheet.
Bake the scones for 18–20 minutes, until they’ve risen and the bottoms are lightly golden. Let them cool on a wire rack before digging in.
The dough feels too sticky: Sometimes apples release more moisture, making the dough harder to handle. Pro Tip: Lightly flour your hands and work surface, but don’t add too much extra flour or the scones will turn dense. Chill the dough for 10 minutes before shaping if it feels too soft.
The butter melts too quickly: Warm butter won’t create the flaky layers that make scones so good. Pro Tip: Cut the butter into cubes and freeze for 5 minutes before mixing. Work quickly to keep everything cold.
The scones don’t rise much: Overworking the dough can make them tough. Pro Tip:Mix until just combined. It’s okay if the dough looks a little shaggy—those uneven bits help create flaky layers.
The scones turn out dry: Too much flour or overbaking can make scones crumbly. Pro Tip:Measure flour with the spoon-and-level method, and bake just until the edges are golden and the center feels set.
When making scones, cold Ingredients are Key! Make sure your butter and cream are as cold as possible.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.
Cut the Butter into the Flour! Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.
Avoid over-mixing the dough. Too much stirring will toughen your scones.
Handle the dough gently. Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.
Don’t skip the chilling time. This extra step allows the dough to firm up a little and allows the scones to bake much better.
Know Your Oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Variations & Additions
Add a handful of chopped pecans or walnuts for extra crunch.
Swap the apples for pears for a fun twist.
Mix in dried cranberries or raisins for a festive touch.
Storage and Freezing Instructions
Storing: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months.
Freeze unbaked scone dough wedges or rounds on a plate or baking sheet for 1 hour, or until they are relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below.
These Eggless Apple Cinnamon Scones are buttery, tender, and full of cozy fall flavor. Made with simple pantry ingredients, they bake up golden with crisp edges and soft centers that feel like a café treat—only egg-free and easy to make at home. Perfect with coffee or as an afternoon snack, they’re pure autumn comfort.
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Chilling Time: 30 minutesmins
Total Time 1 hourhr5 minutesmins
Servings 8scones
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Line a large cookie sheet with parchment paper. Set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
Add the cold diced butter and, using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped apples; mix to incorporate.
In a separate small bowl, whisk with yogurt, applesauce, and vanilla extract until combined.
Create a small well in the center of the flour mixture. Pour the yogurt mixture into the well and stir with a fork until the dough comes together.
Turn the dough out onto a lightly floured surface, and with floured hands, work the dough into a rectangle as best you can. The dough will be sticky. If it’s too sticky, add 1-2 additional tablespoons of flour. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees, fold it over itself, and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form the dough into a 1-inch-thick round. Cut into 8 wedges.
To make the topping: Stir together the coarse sugar and cinnamon. Brush each wedge with a little bit of milk and sprinkle with the topping. For the best texture and highest rise, freeze the scones for 30 minutes.
While the scones are chilling, preheat the oven to 400° F (200º C).
Bake for about 18 to 20 minutes or until risen, set in the centers, and slightly golden on the bottoms. Remove from oven and allow to cool down completely on a wire rack. Scones are best served warm with butter and/or jam (or even apple butter) if you like.
Storing: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months. Freeze unbaked scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
Milk: You can use your favorite non-dairy milk, like soy or oat milk.
Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. The texture may be slightly more delicate, but still delicious.
➤ Potential Recipe Challenges & Pro Tips:
The dough feels too sticky: Sometimes apples release more moisture, making the dough harder to handle. Pro Tip: Lightly flour your hands and work surface, but don’t add too much extra flour or the scones will turn dense. Chill the dough for 10 minutes before shaping if it feels too soft.
The butter melts too quickly: Warm butter won’t create the flaky layers that make scones so good. Pro Tip: Cut the butter into cubes and freeze for 5 minutes before mixing. Work quickly to keep everything cold.
The scones don’t rise much: Overworking the dough can make them tough. Pro Tip: Mix until just combined. It’s okay if the dough looks a little shaggy—those uneven bits help create flaky layers.
The scones turn out dry: Too much flour or overbaking can make scones crumbly. Pro Tip: Measure flour with the spoon-and-level method, and bake just until the edges are golden and the center feels set.
➤ Recipe Tips:
Preheat the oven. Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
Cold ingredients are key: Cold butter and yogurt are key to achieving flaky scones. Keep them in the fridge until you’re ready to use them.
Apples: Use a firm variety like Granny Smith or Honeycrisp for the best results.
Butter: For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.
Cut the butter into the flour: Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.
Don’t overmix the dough: Overmixing can result in tough scones. Mix just until the ingredients are combined.
Handle the dough gently: Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.
Don’t skip the chilling time: This extra step allows the dough to firm up a little and allows the scones to bake much better.
Know your oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
➤ Variations & Additions:
Add Some Nuts: Chopped walnuts or pecans would add a delightful crunch.
Glaze: For an extra touch of spices, add some cinnamon or apple pie spice to the glaze.
Swap the Apples: Try this recipe with pears or peaches for a seasonal twist.
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A few weeks ago I was making our apple pie scones and suddenly had the brilliant idea of making a savory version, easy ham and cheese scones!
The only way I could ever convince our family to ditch the amazingly wonderful sweet version of a scone was clearly to add cheese. Cheese makes everything better. And bacon. Shoot, I need to try a bacon version!
Grab your leftover Easter ham and make these buttery and flaky scones!
What Ingredients are Needed for Ham and Cheese Scones?
Tender scones are just a few pantry staples away! A good scone needs only a few ingredients, butter (or shortening if you must), buttermilk, salt, and baking powder. Everything else is just to adjust the flavor. Here is a complete list of all the ingredients you will need:
Flour: gives structure to the scones and regular all purpose flour is all you need
Sugar: adds a touch of sweetness to balance out all the savory ingredients
Baking Powder: the true raising agent that adds the real height you’re looking for. Do not use a substitute.
Salt: necessary in both sweet and savory dishes as it provides the flavor. Yes, cheese and ham are in there, but everything needs seasoning. I love that salt not only flavors a dish but it also makes the other ingredients stand out even more.
Unsalted Butter: gives you those tender, flakey layers and margarine just wont cut it in this case. As the steam rises so does that beautiful hunk of dough, creating a pillow of bread once cooked.
Buttermilk: use for savory scones while cream is great for a sweet scone. This allows for the dough to come together but still have enough fat to keep it a tender dough.
Colby Jack Cheese: we love colby jack, but you could use cheddar cheese, swiss, pepper jack or really any type of cheese you love.
Diced Ham: a perfect way to use leftover spiraled ham or you can buy cubed ham from the store.
Fresh Chives: fresh herbs make all the difference when it comes to flavor but if you need to use dried chives, use just 1 teaspoon. You could also use scallions.
TIP: If you’re not a chives fine, you can use fresh parsley or thyme.
Butter: I know butter has already been listed, but we use it again brushed on top as a finishing touch on these perfect scones.
The measurements for each ingredient can be found in the recipe card at the end of the post.
Recommended Equipment
Pizza Cutter– This is a MUST in our house. The Dexas pizza cutter isn’t a steel blade, but a plastic blade and if you watch our videos you’ll notice I use a plastic pizza wheel all the time to cut dough. It is so much easier than a knife and wont harm any pans or counter tops. This particular wheel is extra cheap and it has prime shipping on Amazon. Totally worth it.
Silicone Mat– You’ll often hear us say that we prefer to bake on a silicone mat because it promotes evenly cooked food that doesn’t stick to the pan. You wont have extra brown bottoms. 🙂 Scones are a perfect example of why this is a good investment and the one we linked to has so far proven to be the best as far as durability and performance. Kneading the dough and rolling it out on a mat keeps you from over flouring as the dough wont stick, thus you wont end up with dry, crumbly scones. Just place it on the cookie sheet, knead, shape and cut the dough then it’s less cleanup, just brush off any excess crumbs before baking.
Pastry Cutter – A pastry cutter is something we use for things like crisps, crumbles, streusels, pie, scones, biscuits and on and on. It’s just easier than busting out two awkward knives or forks or trying to use your fingers which often makes the butter too warm and smashes it into the flour too much, thus creating a messed up dough.
How to Make Scones
Let’s get to the important part of this, how to make scones so you can devour them. We usually make this easy ham and cheese scone recipe on breakfast-for-dinner nights, served with a little fresh fruit and fluffy scrambled eggs, but you can do them any ol’ time. They are especially lovely during the spring for Mother’s Day, for wedding and baby showers, a brunch with friends, etc.
Prep: Preheat the oven to 425 degrees and line a baking sheet with a silpat or parchment paper.
Whisk: In a large bowl whisk together all the dry ingredients.
Cut: Add the cold butter and cut the butter into the dry ingredients using a pastry blender.
TIP: You can also use two knives or forks to mix in the butter. You don’t want the butter totally mixed in but everything should be mixed together and be coarse crumbs.
Stir: Use a wooden spoon to stir in the remaining ingredients (except the melted butter) until a soft dough forms.
Knead: Move the dough to a silicone mat or parchment paper and knead the dough just a few times until it comes together.
Roll: Use a rolling pin to roll the dough out into a circle until it’s about 1″ thick and then cut into 8 wedges.
Bake: Place the wedges of scone dough onto your prepared baking sheets and bake until lightly browned.
Brush: Remove the baked scones from the oven and brush with melted butter and sprinkle with extra chives.
All of these instructions in full detail can be found in the recipe card at the end of this post.
How are Scones Different From Biscuits?
Most of the time I don’t really see scones as similar enough to biscuits to think about it but the truth is they are very similar. A scone often has an egg or two in it while biscuits don’t. That’s honestly the only difference.
Both have a fat cut in to the flour and a liquid, both can be cooked in the oven on a pan or in a skillet. Both can be fluffy, tender and wonderful.
How Long Do Scones Last?
Scones are one of my favorite things to make because they have that tender, flaky quality to them and they really are much easier to make than one might think.
But mostly I love them because while they are obviously best enjoyed fresh, scones can be stored in airtight container for up to a week in the refrigerator and up to 2 months in the freezer!
It’s so easy to make a double batch and freeze half for later. You can freeze the baked scones or the unbaked scone dough.
Can You Freeze Scone Dough?
Why yes you can! Place the dough wedges on a parchment paper lined baking sheet and freeze until solid. Then place the frozen dough wedges into a freezer bag and store for up to 2 months. Bake them straight from the freezer and allow 2-4 more minutes in the oven.
Scones are pure comfort food, and these savory ham and cheese scones are sure to be a hit in your family! Use leftover Easter or Christmas ham and your favorite cheese to load up these golden homemade scones!
More HAM RECIPES You Will Love:
Servings: 8
Prep Time: 10 minutesmins
Cook Time: 18 minutesmins
Total Time: 28 minutesmins
Description
A few weeks ago I was making our apple scones and suddenly had the brilliant idea of making a savory version, easy ham and cheese scones!
Prevent your screen from going dark
Preheat oven to 425 degrees.
Line a baking sheet with a silicone baking mat or parchment paper; set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly combine everything. An unmixed bowl of dry ingredients will lead to uneven scones when baked as the ingredients won’t be properly distributed.
Add cold butter to the flour mixture and using a pastry cutter or two knives, cut the butter into the dry ingredients until it resembles coarse crumbs. You may use your hands if needed but be careful to not completely mix the butter in.
1/2 Cup Unsalted Butter
Using a wooden spoon, stir in buttermilk, cheese, ham and chives until a soft dough forms.
3/4 Cup Buttermilk, 1 1/4 Cup Colby Jack Cheese, 1/2 Cup Diced Ham, 1-2 Tablespoon Fresh Chives
Working on a silicone mat or parchment paper on a cookie sheet or pizza stone, knead the dough only a couple of times until it comes together.
Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges using a pizza wheel or knife.
Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned.
Remove from the oven and brush with a little melted butter and sprinkle with chives.
2 Tablespoons Butter
Serve immediately. See note for storage and freezing instructions.
We prefer to take our butter out, cut into cubes, and place back in the fridge while we prepare the other ingredients in order to keep it cold. To store, place the scones in a tupper ware or zip top bag and store in the fridge until you eat them again, up to 1 week. To freeze the dough, separate the wedges and freeze on a cookie sheet. Place the frozen dough in a zip top bag and store in the freezer, up to two months. When you bake them, take them straight from freezer to oven but allow an additional 2-4 minutes for baking. To freeze the baked scones, allow to cool completely and place in zip top bags, pressing out any remaining air and seal. Store in the freezer up to 2 months.
Fall is here and people are gravitating to the kitchen to bake. The Holidays are around the corner, it is a cozy place during the dark wet weather, and everyone loves cookies – so why not embrace the holidays.
The story of shortbread begins with the Scottish medieval “biscuit bread”. Leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word “biscuit” means “twice cooked”. Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread. In the UK, biscuits are cookies and scones are the UK version of US biscuits.
Thanks to chefs like California-based Loria Stern and her application of edible flowers they add color and excitement to the cookies. One of her greatest hits is the pressed flower sugar cookie, a trifle of unique beauty perfect for a party. The recipes can also include cannabutter if you want to give it a little extra excitement.
You can add edible flowers to so many foods, but a sweet cookie is an excellent place for their fragrant, vegetal glory, and it complements those similar notes in cannabis flower. Using homegrown flowers as Stern does is a luxury that some climates allow, but if you’re in an urban area lacking organic bachelor’s button and calendula, rose petals and lavender will also do nicely. Try it out as fall tips into full swing for a unique but rich consumable.
Sift sugar and salt into a large bowl. Add the butter and whip with an electric mixer until creamy and fluffy. Add vanilla and mix again momentarily. Fold in sifted flour with a spatula until the dough comes together.
Related:
Chill the dough for at least 1 hour before baking. Preheat oven to 325 degrees when you’re 15 minutes away from baking, depending on you r
Grease a large cast iron skillet and press the dough into the pan at a 1” thickness all around. Sprinkle with flowers and sugar, then cover with parchment or plastic wrap and press the flowers and sugar gently into the dough to make them secure for baking and handling.
Bake at 325 for 15-20 minutes until the cookie is golden, but not brown. Be sure to rotate throughout the bake time to avoid uneven cooking. Allow to cool completely before removing from the pan with a long flat spatula.
Cut into wedges or break into rustic slices, and serve with a matching floral tea, the experience of smelling this combo alone is worth the baking effort.
Decarboxylate 2 grams of finely ground cannabis or .25 gram of concentrate. Put material in lidded mason jar or vacuum sealed bag with cannabis and one stick of butter. Heat in water bath just under boiling for at least 1 hour. Strain and cool to use in recipes.
Complete any high tea with these beautiful cookies, and when you have access to all of the amazing wildflowers that some west coast chefs do, take advantage!
