Scones are said to have originated in Scotland in the early 1500s. Legend has it that Scottish kings were once crowned at the Stone of Destiny (or Scone), and that’s how this single-serving quick bread got its name. It seems odd that such a flaky, moist taste treat would be named after a rock! A little denser than a biscuit, these bonny brownie scones are delicious with coffee or tea and a welcome addition to a holiday brunch.
Recipe excerpted from Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains, creator of Brownie Brittle. Click here to purchase your own copy.
- 2 Cups all-purpose flour
- 3/4 Cups 100% baking cocoa
- 1/2 Cup sugar
- 1 Tablespoon baking powder
- 1 Teaspoon salt
- 12 Tablespoons (1½ sticks) salted butter, chilled
- 1 Cup buttermilk
- 1 Teaspoon pure vanilla extract
- 1/2 Cup (3 ounces) semisweet chocolate chips
- 1 large egg
- 2 Teaspoons water
- coarse sea salt
Preheat the oven to 400°F. Grease a baking sheet with butter and set aside.
Whisk together the flour, cocoa, sugar, baking powder, and salt in a large mixing bowl. Cut the butter into small chunks using a pastry cutter or knife, and work them into the flour mixture to create a coarse batter.
Mix the buttermilk with the vanilla and fold it into the batter until the batter is pliable but not dry. Add the chocolate chips and mix until evenly distributed.
Sprinkle flour onto a work surface and, using a rolling pin, roll out the batter until ½ inch thick. Cut out 12 to 16 scones using a round- or heart-shaped cookie cutter. Arrange them on the prepared baking sheet.
Mix together the egg and water and brush the surface of the scones with the egg wash. Sprinkle the scones with sea salt. Bake for 16 to 18 minutes, until a toothpick inserted into the scones comes out clean. Allow to cool until pan is warm to the touch.