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Double Chocolate Brownie Scones

Double Chocolate Brownie Scones prepared dish

These tender chocolate scones have the crisp edges of a bakery scone and the fudgy richness of a brownie. Cocoa powder, dark chocolate chips, cold butter, and cream create a deeply flavored pastry that is best served slightly warm.

This recipe is american style, breakfast, scaled for 8 servings, with 20 min prep and 18 min cook.

Prep: 20 min · Cook: 18 min · Total: 38 min · Serves: 8

Quick cooking notes

  • Core ingredients include granulated sugar, heavy cream, unsalted butter, unsweetened cocoa powder.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 0.75 cup granulated sugar
  • 0.5 cup heavy cream (cold, plus 1 tbsp for brushing)
  • 0.5 cup unsalted butter (very cold and cut into 1/2-inch cubes)
  • 0.5 cup unsweetened cocoa powder (sifted)
  • 1 tbsp coarse sugar (for topping)
  • 0.75 cup dark chocolate chips
  • 2 tsp baking powder
  • 1 each large egg (cold)
  • 0.5 tsp fine sea salt
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tsp vanilla extract

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 400°F (204°C) for at least 15 minutes, then line a rimmed half-sheet pan with parchment paper.
  2. In a large mixing bowl, whisk the 2 cups all-purpose flour, 1/2 cup sifted unsweetened cocoa powder, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp fine sea salt for 30 seconds, until the cocoa is evenly dispersed and no pale streaks remain.
  3. Add the 1/2 cup cold cubed unsalted butter to the bowl and cut it into the dry ingredients with a pastry blender or your fingertips for 3-4 minutes, until the mixture looks like coarse crumbs with some pea-size butter pieces still visible.
  4. Stir in the 3/4 cup dark chocolate chips with a silicone spatula for about 20 seconds, until they are evenly distributed through the flour mixture.
  5. In a 2-cup liquid measuring cup, whisk the 1 cold large egg, 1/2 cup cold heavy cream, and 1 tsp vanilla extract with a fork for 30 seconds, until the egg is fully blended into the cream.
  6. Pour the cream mixture over the dry ingredients and fold with a silicone spatula for 1-2 minutes, just until the dough forms moist clumps; stop mixing while a few dry patches remain so the scones stay tender.
  7. Turn the dough onto a lightly floured work surface and gently press it together with floured hands for 1 minute, then pat it into a 7-inch round that is about 1 inch thick.
  8. Use a floured chef's knife or bench scraper to cut the round into 8 wedges, then transfer the wedges to the prepared half-sheet pan, spacing them at least 2 inches apart.
  9. Brush the tops of the scones with the remaining 1 tbsp heavy cream using a pastry brush, then sprinkle the 1 tbsp coarse sugar evenly over the tops.
  10. Bake the scones on the center rack at 400°F (204°C) for 16-18 minutes, rotating the pan halfway through, until the edges look set, the tops are matte with small cracks, and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
  11. Set the sheet pan on a wire rack and let the scones cool on the pan for 8 minutes, until firm enough to lift without breaking.
  12. Transfer the scones to the wire rack with a spatula and serve warm after 5 more minutes, or cool completely for a firmer brownie-like crumb.

Nutrition (per serving)

  • Calories: 448
  • Protein: 7 g
  • Fat: 24 g
  • Carbohydrates: 57 g
  • Fiber: 4 g
  • Sugar: 28 g
  • Sodium: 312 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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