Chocolate Brownie Scones

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!


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!.

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.


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