Whey Scones
These quick and easy whey scones are extra soft and fluffy thanks to liquid whey which creates a delicate crumb and rich golden color. Plus, you’ll only need 25 minutes to make a batch of these in case family or friends drop in. Enjoy them with jam and cream—a perfect treat for morning or afternoon tea!
This easy scone recipe works every single time! The key to achieving a great fluffy texture in plain scones is to not over-mix the dough and to use liquid whey instead of milk in my opinion.
I get leftover whey as part of making Greek yogurt in the Instant Pot and I’m forever looking for ways to use the protein-rich by-product. Check out my whey bread, whey waffles and whey pancakes for more ideas on how to use it.
The whey creates light and tender scones with a beautiful golden crust. In fact, many commercial bakeries add whey to enhance their baked goods. But here’s why I think you should give this scone recipe a try:
- Quick and easy recipe: Make scones with 6 ingredients only in 25 minutes flat.
- Suitable for a variety of diets: Sugar and egg-free recipe.
- Versatile crowd-pleaser: Plain scones are a versatile crowd-pleaser and a must-have when hosting a high tea.
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Whey Scones
Ingredients
Dough
- 3 cups all-purpose flour
- 5 tsp baking powder
- 1/8 tsp salt
- 1/3 cup unsalted butter cold
- 1 tsp vanilla extract
- 1 1/4 cup liquid whey cold
Glaze
- 1 tbsp milk
Instructions
- Preheat the oven to 420F/220C.
- In a large bowl, add sifted flour followed by baking powder and salt. Combine the flour mixture.3 cups all-purpose flour, 5 tsp baking powder, 1/8 tsp salt
- Grate the cold butter into the dry ingredients and mix everything with your hands making sure the butter is distributed evenly.1/3 cup unsalted butter
- Add the wet ingredients including the vanilla extract and cold liquid whey. Loosely bring the dough together with a spoon. Don't over-mix it. You're after a very rough dough, not a smooth one.1 1/4 cup liquid whey, 1 tsp vanilla extract
- Add the scone dough onto a lightly floured surface and form a 1-inch thick circle or square with your hands or a rolling pin. Cut the scones into round shapes with a cookie cutter or scone cutter (approx. 4-inch diameter). Alternatively, you can shape them into squares or triangles with a pastry cutter or sharp knife.
- Place them onto a parchment paper lined baking tray side by side as you want them to rise up instead of spreading out. Brush the top of the scones with milk (or use an egg wash) and bake the scones in the oven for 13 minutes or until you can spot a golden-brown crust.1 tbsp milk
Notes
Nutrition
Ingredients and substitutions
- Whey – I use liquid whey leftover from yogurt making but you can use full-fat milk or lower fat options as well.
- Butter – Unsalted butter works best for this recipe but you can use salted butter if needed. Just omit the additional salt in the recipe. By grating the cold butter you’ll also ensure that it is evenly distributed throughout the dough without handling it too much. Make sure the butter is cold so you can easily grate it. I use the second finest side of my box grater.
- Baking powder – Yes, 5 teaspoons sounds like a lot but you that much if you’re after big, fluffy scones.
- Vanilla extract – You can substitute it with vanilla syrup, fresh vanilla beans, or essence if needed.
How to serve an English-style scone
Traditional scones are served alongside a cup of cream tea. Earl grey or English breakfast are popular choices.
In terms of toppings, it’s hard to beat the classic jam and clotted or German whipped cream combination. I’ll leave it up to you to decide which comes first. Just make sure you’ll add a generous amount of whipped heavy cream.
Rich mascarpone cream, lemon curd, and fresh fruit such as strawberry purée are delicious topping ideas as well.
Simple, straightforward recipe! Makes fluffy soft scones, but a little lacking in flavor. Next time I’ll add some sugar and more salt.
Thanks AJ, I’ll update the recipe to add more flavorings. Appreciate the feedback!