I love chocolate and I love scones. So I put them together in my yummy Chocolate Brownie Scones.
These rich in chocolate scones have cocoa powder, melted bittersweet chocolate, and chocolate syrup. And, to enhance that rich chocolate flavor, I add a little espresso powder.
Chocolate Brownie Scones are quick and easy to make, and will make for an anytime of the day chocolaty treat.
8 tablespoons butter
1-1/4 cups unbleached flour
1/2 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 ounces bittersweet chocolate, divided
2 teaspoons espresso powder
2 tablespoons chocolate syrup
1 cup buttermilk
1 egg, slightly beaten
Preheat oven to 400ºF. Grate butter and put in freezer. Meanwhile, in a large mixing bowl combine both flours, cocoa powder, sugar, baking powder, baking soda, and salt; set aside.
Melt 2 ounces bittersweet chocolate in microwave, stirring every 30 seconds. Stir espresso powder into melted chocolate. Stir chocolate syrup into melted chocolate-espresso mixture. Whisk melted chocolate mixture into buttermilk until it looks like chocolate milk; set aside.
Add frozen grated butter to dry ingredients, stirring until all butter is covered by flour mixture. Add chocolate-buttermilk mixture to flour-butter mixture, stirring until just combined (do not overmix).
Place dough on a heavily floured work surface, pat into a square. Roll out dough into a 12-inch square. Fold into thirds, and then fold into thirds the other direction (you should have a square dough). Place square dough on a flour plate and put in the freezer for 5 minutes.
Cut square dough into 3 equal pieces. Pat each piece into a circle, approx. 5″ x 3/4″ thick. Cut each circle into 4 pieces. Place 1-1/2″ apart on a parchment-lined baking sheet. Brush tops with slightly beaten egg.
Bake at 400ºF. for 15-18 minutes. Do not overbake. Cool on cooling rack.
Melt remaining 4 ounces bittersweet chocolate in microwave, stirring every 30 seconds. Pour melted chocolate into sandwich-size ziplock baggie; snip off corner; then drizzle melted chocolate on cooled scones.
Serve and enjoy!