Name: Brownie Scones
Cook time: 20 min
Ingredients: 2 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup dark brown sugar, firmly packed; 2 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup unsalted butter, chilled; 1/3 cup milk; 3 ounce unsweetened chocolate, melted and cooled to room temperature; 1 large egg; 1 1/2 teaspoon vanilla; 1/2 cup walnuts, coarsely broken; Additional walnut halves, for garnish (optional)

Brownie Scones

2 Comments

It is not quite a brownie, and it is not quite a scone, but this easy desserts recipe is perfect for breakfast, dessert, whenever. Prepare to be astounded by the flavor in this sweet scone recipe.

Notes

Serve warm, or cool completely and store in airtight container.

Cooking Time20 min

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup dark brown sugar, firmly packed
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter, chilled
1/3 cup milk
3 ounces unsweetened chocolate, melted and cooled to room temperature
1 large egg
1 1/2 teaspoon vanilla
1/2 cup walnuts, coarsely broken
Additional walnut halves, for garnish (optional)

Instructions

Preheat oven to 350 degrees F. Lightly butter an 8-inch diameter circle in the center of a baking sheet.
In a large bowl, stir together the flour, sugar, brown sugar, baking powder, and salt.
Cut in the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the milk, chocolate, egg and vanilla. Add the milk mixture to the flour mixture and knead together to combine. Knead in the walnut pieces.
With lightly floured hands, pat the dough into a 7-inch diameter circle in the center of the prepared baking sheet.
With a serrated knife, cut into 8 wedges. Decorate the edge with the walnut halves, if desired.
Bake for 17 to 20 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out with just a few crumbs clinging to it.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary.