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!
Adapted from Tyler Florence’s Scone recipe
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
1 chopped Theo Madagascar chocolate bar
1/4 cup heavy cream
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!