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.

2.5 from 4 votes

Salted Brownie Scones

Author Sue Moran


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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  • 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!

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