Chocolate! Chocolate! Chocolate! Who says you can’t have chocolate for breakfast. Well, they’ve never enjoyed my Chocolate Brownie Scones. I gave these yummy scones 3 types of chocolate to give them a wonderful depth of chocolate flavor, and, to even enhance the chocolate flavor even more, I’ve added a little espresso powder (which does not add any coffee flavor). Just when you think you have enough chocolate, I’ve topped these scones with a chocolate drizzle.
For breakfast, treat yourself with these chocolaty and delicious, Chocolate Brownie Scones.
Let’s BAKE!
INGREDIENTS:
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
DIRECTIONS:
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!.
NOTE: If not serving right away, place in refrigerator to harden chocolate drizzle. These can be kept in the freezer to serve later. They take 15-30 minutes to thaw.
Below is a link to my YouTube Channel: Scone Baking and Beyond, demonstrating how quick and easy these scones are to make. I hope this inspires you to bake.
