Best Egg Substitute in Scones

Buttermilk provides the necessary moisture and acidity to react with baking soda, producing carbon dioxide that helps the scones rise. This combination mimics the leavening and binding properties of eggs without adding fat. The acidity also tenderizes the gluten, contributing to a soft crumb.

To ensure success, mix the baking soda thoroughly into the dry ingredients before adding buttermilk to activate the leavening evenly. Use fresh buttermilk for best results, and avoid overmixing to maintain a tender texture.

Compared to eggs, this substitute yields scones with a slightly tangier flavor and a tender but slightly less rich crumb. The rise is comparable, making it an excellent egg alternative in scones.

Greek yogurt contributes moisture and protein, which helps bind ingredients together similarly to eggs. Its acidity can also aid in tenderizing the gluten, improving crumb softness. However, it lacks leavening properties, so scones may be denser unless additional leavening agents are adjusted.

For best results, reduce other liquids slightly to compensate for the moisture in yogurt and consider adding a pinch of baking soda to enhance rise. Avoid using low-fat yogurt as it may dry out the scones.

The final scones will be moist and tender but less airy and slightly tangier than those made with eggs.

Commercial egg replacers are formulated with starches and leavening agents designed to mimic the binding and rising functions of eggs. They provide consistent results and neutral flavor, making them suitable for scones.

Mix thoroughly to avoid clumps and follow package instructions precisely. Because they lack fat, consider adding a small amount of oil or butter to maintain richness.

Scones made with commercial replacers tend to have a slightly different crumb—sometimes a bit drier or crumbly—but overall maintain good structure and rise.

Mashed banana provides moisture and natural sugars that help bind ingredients and add tenderness. However, its strong flavor can overpower the delicate taste of scones, and the extra moisture can make the crumb denser and less flaky.

Use ripe bananas for best sweetness and texture, and reduce other liquids slightly to compensate. Avoid overmixing to prevent gummy texture.

Compared to eggs, banana-substituted scones are moister and heavier with a distinct fruity flavor, which may not suit traditional scone profiles.

Aquafaba, the liquid from cooked chickpeas, mimics egg whites by providing protein-based binding and some leavening when whipped. It helps hold scone ingredients together and can contribute to rise.

Whip aquafaba until foamy before folding into the batter for better aeration. Be cautious with the amount of liquid in the recipe to avoid sogginess.

Scones made with aquafaba tend to have a slightly denser texture and less richness than those with whole eggs, but it is a good vegan alternative that maintains structure.