Salted Brownie Scones

First up---these are scones. Breakfast, brunch, or tea time scones. They 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.  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. 

Salted Brownie Scones
oven to 400
makes 8 scones
2 cup cakes 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

• 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.

1 large egg
cold buttermilk (about 1/2 cup)
1 tsp vanilla extract
cocoa powder for dusting
sea salt

• 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.

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.


One year ago today---

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