Wednesday, November 2, 2011

The One With the Egg-Free Chocolate Chip Scones

I never seem to be able to keep eggs in-stock. I don't know what's wrong with me. Anyway, I wanted to make something yummy for breakfast, but everything I could think of required eggs. Yet again, necessity is the mother of invention. I adapted a simple scone recipe to come up with this recipe that is so delightful and fluffy and plain scrumptious that you should definitely try it. Especially if you are a vegetarian. Or just out of eggs.
Egg-Free Chocolate Chip Scones
  •  2 cups all-purpose unbleached flour
  • 1/3 cup sugar + 1 tsp for sprinkling
  • 1 tsp + 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter, cold
  • 1/2 cup chocolate chips
  • 1/2 cup sour cream or plain yogurt
  • 3 Tbls water
  • 1 Tbls olive oil
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, 1 tsp baking powder, baking soda and salt.
Use a grater or chop the butter into small pieces and use your fingers to work in the butter until the flour and butter mixture resembles coarse meal. A pastry cutter might also come in handy for this part.
In a small bowl combine sour cream, water, olive oil and 2 tsp baking powder. Using a fork, stir the sour cream mixture into the flour and butter mixture until large dough clumps form. Add chocolate chips (or blueberries, raisins or whatever else you can think of). Be careful not to over-work the dough.
Use your hands to mold the dough into a ball. Lightly flour a cutting board or some other surface and press the dough ball until it is flattened, but still about an inch thick. Use a rolling pin to smooth out the top. Sprinkle with the remaining teaspoon of sugar. Use a sharp knife to cut into 8 triangles.
Transfer onto a parchment paper-lined baking sheet and place in oven. Bake for 15-17 minutes, until golden. Cool for 5 minutes and then serve. 
This is a really easy breakfast for impressing company or just having a cozy meal with family. It seems fancy but is really very simple. Might I suggest serving this with peppermint tea for a holiday brunch or just a nice treat to get you in the holiday spirit (it is finally upon us!).

I shared this link at Tastetastic Thursday on A Little Nosh and Crayon Freckles

3 comments:

  1. Great recipe...these turned out awesome!

    ReplyDelete
  2. Thanks for linking up at A Little Nosh this week!

    ReplyDelete
  3. i didn't know it was possible to bake without eggs! will be trying this as my Bear has a slight allergy! thanks for linking this up to last week's tip-toe thru tuesday party! i hope to see you again this week!

    andie @ crayonfreckles

    ReplyDelete

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