Eggless Scones

Strawberry Almond Eggless Scones drizzled in Dark Chocolate

When I had finished making my Eggless Scones, and my baking sheets were dripping with dark chocolate sauce made from Theo’s Madagascar, I suddenly felt like I was channeling Jackson Pollock, one of my all-time favorite American painters. (Yes, I am hooked on Theo!) I enjoyed learning about Pollock in Fine Art classes, but I truly loved making my food action painting, which was also a great stress buster!

I was thrilled to find and began with a scone recipe by Tyler Florence. It looked simple and simple to tweak, too, so I replaced the fruits and glaze, and a few other things πŸ™‚
I had a customer with high expectations who had said they would not eat the scones if they were too dry. Under pressure and against the reputation of scones everywhere, these Eggless Scones were up to the challenge! The cream especially helped them stay moist throughout baking. See Tyler’s recipe for details, but for my part I replaced the blueberries with dried strawberries, which I had found at Sosio’s in Pike Place Market. I added sliced almonds, and I replaced the regular sugar with brown sugar.While my scones cooled, I made a chocolate sauce with Madagascar from Theo and heavy cream. I thinned the tempered chocolate with cream (you can use half & half if you like) till I had a smooth and thin enough consistency to drizzle, or paint?! with. When the scones were cooled to almost room temperature, I went crazy with the chocolate! Then I let the scones sit till the chocolate firmed up, and stored the scones in an air tight container. Bring out your own inner Pollock or release some stress with this cool Flash canvas online! If you make these Eggless Scones, go Pollock on them and have fun – remember you can always lick the chocolate off your canvas πŸ˜‰

Adapted from Tyler Florence’s Scone recipe

I used:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons cubed & very cold unsalted butter
1 cup heavy cream, plus more for brushing the scones
1 cup chopped dried strawberries

For glaze:
1 chopped Theo Madagascar chocolate bar
1/4 cup heavy cream

My method:
1. Preheat the oven to 350F.
2. Sift dry ingredients in a bowl.
3. Cut in the butter into the flour mixture with the help of a fork until it looks like coarse sand.
4. Add the dried strawberries.
5. Make a dough with heavy cream but do not overwork it.
6. Roll the dough out into a rectangle about 1/2 inch thick.
7. Cut out whatever shapes you like and quickly transfer to a lined baking sheet.
8. Brush it with cream and bake for about 20 minutes or until the scones puff up and look golden brown.
9. Let them cool and make glaze.
10. Melt the chocolate over double boiler and mix in the cream.
11. Put the scones over a wire rack and then dip a fork in the glaze and go nuts drizzling chocolate all over the scones. If the glaze is too thick to drizzle, add bit more cream to thin.
12. Let the chocolate set and they are ready to eat!