Is Greek Yogurt a good gluten-free substitute for Egg in Scones?

Yes. Adds moisture and slight binding, resulting in a denser but tender scone. Use a ratio of 1/4 cup Greek yogurt per 1 egg.

Is Commercial Egg Replacer (e.g., Ener-G) a good gluten-free substitute for Egg in Scones?

Yes. Neutral flavor and good binding, but may slightly affect texture if overused. Use a ratio of 1 1/2 tsp powder + 2 tbsp water per 1 egg.

Gluten-Free

Gluten-Free Egg Substitute in Scones

Q: What is the best gluten-free substitute for Egg in Scones?

The best gluten-free substitute for Egg in Scones is Buttermilk and Baking Soda. Use 1/4 cup buttermilk + 1/4 tsp baking soda per 1 egg. Adds moisture and leavening, helping scones rise and maintain a tender crumb similar to eggs.

Q: Is Mashed Banana a good gluten-free substitute for Egg in Scones?

Yes. Adds moisture and binding but imparts a noticeable banana flavor and denser texture. Use a ratio of 1/4 cup mashed banana per 1 egg.

5 tested gluten-free options that contains no gluten (safe for celiac disease and gluten sensitivity). Each with exact ratios and tips for Scones.

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Quick Answer

The best gluten-free substitute for Egg in Scones is Buttermilk and Baking Soda (1/4 cup buttermilk + 1/4 tsp baking soda per 1 egg). Adds moisture and leavening, helping scones rise and maintain a tender crumb similar to eggs.

Gluten-Free Egg Substitutes for Scones

Substitute	Ratio	Notes
⭐ Buttermilk and Baking Soda	1/4 cup buttermilk + 1/4 tsp baking soda per 1 egg	Adds moisture and leavening, helping scones rise and maintain a tender crumb similar to eggs.
Greek Yogurt	1/4 cup Greek yogurt per 1 egg	Adds moisture and slight binding, resulting in a denser but tender scone.
Commercial Egg Replacer (e.g., Ener-G)	1 1/2 tsp powder + 2 tbsp water per 1 egg	Neutral flavor and good binding, but may slightly affect texture if overused.
Mashed Banana	1/4 cup mashed banana per 1 egg	Adds moisture and binding but imparts a noticeable banana flavor and denser texture.
Aquafaba	3 tbsp aquafaba per 1 egg	Provides good binding and some leavening, but can produce a slightly denser crumb.

Detailed Guide: Gluten-Free Egg Substitutes in Scones

⭐ Buttermilk and Baking Soda (Best Gluten-Free Option)

1/4 cup buttermilk + 1/4 tsp baking soda per 1 egg

Quick tip: Adds moisture and leavening, helping scones rise and maintain a tender crumb similar to eggs.

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

1/4 cup Greek yogurt per 1 egg

Quick tip: Adds moisture and slight binding, resulting in a denser but tender scone.

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 Replacer (e.g., Ener-G)

1 1/2 tsp powder + 2 tbsp water per 1 egg

Quick tip: Neutral flavor and good binding, but may slightly affect texture if overused.

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

1/4 cup mashed banana per 1 egg

Quick tip: Adds moisture and binding but imparts a noticeable banana flavor and denser texture.

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

3 tbsp aquafaba per 1 egg

Quick tip: Provides good binding and some leavening, but can produce a slightly denser crumb.

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.