These Salted Brownie Scones have the flavor and feel of a brownie, but they are less sweet, and less rich. I think it makes a nice compromise and a special treat for a winter morning.
First up—these are scones. Breakfast, brunch, or tea time scones. But they are still special enough to feel a little decadent at the same time. I was inspired by Valerie’s Sweet and Salty Brownies at une gamine dans la cuisine, one of my favorite blogs for irresistible sweets.
This is one scone that pairs better with a cup of coffee than with tea.
Is this just an excuse to eat brownies for breakfast? No, not really. Well, kinda. Maybe. I don’t know. I’ll leave that to you to sort out.
- 2 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1 cup almond flour
- 1/3 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 stick (1/2 cup) cold unsalted butter, cut in pieces
- 1 large egg
- cold buttermilk (about 1/2 cup)
- 1 tsp vanilla extract
- cocoa powder for dusting
- sea salt
- Preheat your oven to 400F.
- Sift the dry ingredients into the bowl of a food processor and pulse to combine. Then drop in the butter and pulse about 20 times until the butter is incorporated and the mixture has a coarse crumb texture.
- Crack the egg into a glass cup measure and beat it. Add in the buttermilk until you have 3/4 cup liquid. Add in the vanilla and mix.
- While pulsing the food processor, pour in the liquid, and stop the machine just as the dough comes together.
- Turn the dough out onto a surface that has been lightly dusted with cocoa powder. Bring the dough together and gently roll out to about 1/2 inch thickness and cut into scones with a biscuit cutter. Reform the dough as necessary.
- Put the scones on a parchment or silpat lined baking sheet and then into the refrigerator to chill while you clean up, at least 30 minutes, to overnight.
- Just before baking, lightly sprinkle each scone with sea salt or other coarse salt.
- Bake for about 15 minutes until risen and firm. Don't over bake.
- Cool on a rack.