Salted Brownie Scones

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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.

Salted Brownie Scones
Rate this recipe
4 ratings

Category: Breakfast, Brunch, Chocolate, Dessert, Scones

Servings: makes 8 scones

Salted Brownie Scones


  • 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


  1. Preheat your oven to 400F.
  2. 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.
  3. 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.
  4. While pulsing the food processor, pour in the liquid, and stop the machine just as the dough comes together.
  5. 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.
  6. 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.
  7. Just before baking, lightly sprinkle each scone with sea salt or other coarse salt.
  8. Bake for about 15 minutes until risen and firm.  Don't over bake.
  9. Cool on a rack.

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    Leave a Reply

  • Reply
    February 16, 2013 at 5:38 pm

    I’ve been checking out all of your posts and just saw this….I think I will be making these today! They are simply irresistible!!

  • Reply
    shannon weber
    February 13, 2013 at 10:46 pm

    HOLY BROWNIESCONES. i can’t even pin this fast enough. I just found what i’m making for valentine’s day breakfast!! what a great idea, AND i even get to food process my dough (which is my favorite part of this.) that’s a lie; my favorite part is that i’ll be making them “for” someone else but they’ll really be for me.

  • Reply
    Joy Bee
    February 12, 2013 at 1:43 am

    I have to try this. They look so good, and I haven’t used my food processor for dough yet. I have put off making biscuits and the like because it is so messy and time consuming. It sounds like the food processor will help make it easier, and I can’t turn down anything chocolate and simple. Thanks for this post. YUM!

  • Reply
    February 12, 2013 at 12:34 am

    I couldn’t resist trying this recipe — just made them, and they’re one of the most unusual (i.e., non-sweet) chocolate treats I’ve tried.

  • Reply
    SavoringTime in the Kitchen
    February 11, 2013 at 10:25 pm

    These look absolutely irresistible, Sue! I’m definitely going to be making these.

  • Reply
    Tricia @ saving room for dessert
    February 11, 2013 at 1:57 pm

    These look like something I would love. So pretty and they sound wonderful. Love the almond flour too.

  • Reply
    February 11, 2013 at 12:18 pm

    Love the almond flour in these, Sue. They turned out beautifully!

  • Reply
    Averie @ Averie Cooks
    February 11, 2013 at 5:41 am

    Valerie’s desserts are so good and she is the biggest sweetheart. Love that you used her recipe as a jumpoff and your sconies (brownies + scones) are so you! Love that I can really SEE those individual salt crystals!

  • Reply
    belleau kitchen
    February 10, 2013 at 7:31 pm

    what a wonderfully unusual combination of salt and chocolate… and all wrapped up in an incredible scone… which as we know is the ideal vehicle for cream, jam or gravy!

  • Reply
    From Beyond My Kitchen Window
    February 11, 2013 at 1:21 am

    I don’t mind eating chocolate at breakfast. The salt looks so pretty sprinkled on top.

  • Reply
    Mary Younkin
    February 11, 2013 at 1:13 am

    I bet the almond flour adds a great flavor to these and I am loving the salt too. Who cares if it’s breakfast, lunch or dessert? I’d eat these any time of day.

  • Reply
    February 10, 2013 at 9:23 pm

    I can see how these would be delicious for breakfast or brunch, and I do love a good scone in a brownie disguise.

  • Reply
    February 10, 2013 at 8:20 pm

    Ooh, these look good. I do like a good scone. Next time I make chocolate scones I shall try adding some salt.