Our egg-free scones use MSK Eggless along with plant-based butter (we used Soy) to create a delicious plant-based scone.

  • 375g Plain Flour
  • 90g Plant-based Butter
  • 15g Baking Powder
  • 4g Salt
  • 75g Caster Sugar
  • 60g Sultanas
  • 200g Water
  • 6g MSK Eggless

(For gluten-free scones use a gluten free flour and add 3 drops of MSK-7902 Yellow Performance Liquid Food Colour)

Sift the flour and baking powder together. Rub in the vegan butter. Add the salt, sugar and sultanas.

Mix the water and MSK Eggless in a mixer with the whisk attachment. Whisk on full speed until the mixture has approximately doubled in size. Add the mix to the dry ingredients and work until fully incorporated.

Roll out to desired thickness and cut out to size.

Bake for 15 minutes at 180 °C.