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.
cold buttermilk (about 1/2 cup)
1 tsp vanilla extract
cocoa powder for dusting
- 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---