Salted Brownie Scones

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.

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2.5 from 4 votes

Salted Brownie Scones

Author Sue Moran

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Ingredients

• 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

Instructions

• 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.

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