Eggless Chocolate Scones

Eggless Chocolate Scones are the variation to the traditional Irish baked scones. Cocoa powder is added along with flour and cream to give it a chocolatey flavor. They are dense then cake or muffin and soda water is used to raise it. They are a good treat with tea for your morning or afternoons and can be served with some melted chocolate. They can be refrigerated for a week of freezed for couple of months. Just warm before serving.

Course Breakfast, Global, hightea

Cuisine Global, irish

Keyword afterschoolsnack, baking, breakfast, chocolatescones, cocoapowder, eggless, egglessbaking, hightea, irish, kids, lunchbox, picnic, potluck, scones

Prep Time 10 minutes

Cook Time 20 minutes

Servings scones

Calories 226kcal

Equipment

mixing bowl
strainer
flat mixing bowl
spoon
measuring cup
Baking tray
baking paper
knife

Ingredients

1.33 cup all purpose flour it is 1 and 1/3 cup.or self raising flour
1.33 tsp baking powder it is 1 and 1/3 tsp. avoid adding baking powder if using self raising flour
1/3 cup cocoa powder
1/2 cup sugar I had used raw sugar
1/2 tsp salt
150 ml cream
120 ml soda water I had used cocoa cola (If you do not prefer adding aerated water then you can add milk)
1/2 cup all purpose flour if needed extra if the dough is sticky while kneading and to dust while shaping

Instructions

Sift the dry ingredients - all purpose flour, baking powder, salt and cocoa powder.
Add sugar and mix well.
Make a well in the center of the bowl or mixing plate.
Add the cream and soda water ( I had used cocoa cola) to it. Mix together with spoon.
Now bring the mixture together with your hands but do not knead it.
Dust the kitchen counter and put the mixture on it. Gently pat and spread the mixture to form a rectangle.
Dust again with some flour. Now fold in from edge to center from one side. We are laminating the dough. It is like we do for making puff pastry sheets or croissant. lamination of dough will help in getting good flaky layers.
Fold similarly from the other edge to the center. Again press and spread the mixture to form a rectangle and repeat the process of folding the edges to center as above. Repeat this for one more time. Folding the edges helps into getting layered and flaky scones
Now after folding two - three times, pat and press gently to form a rectangle of 5 cm thickness.
Dust the flour if sticky and with the help of a knife cut into 8 portions as shown.
Place the scones in the baking tray lined with baking paper.
Bake the scones @ 180 C for 20-22 minutes or till done. Insert the skewer and see if it comes out clean then the scones are done or keep for five more minutes and then check. The scones have risen so well.
Drizzle some chocolate sauce or icing sugar on it and serve straight from the oven. I had use the store brought Hersey's chocolate sauce. (You can melt the chocolate and drizzle on the scones). The scones can be enjoyed with a cup of tea or coffee straight from the oven. They can be stored in an air tight container for 2-3 days at room temperature in cold climate or refrigerate for a week.

Nutrition