Chocolate Brownie Scones

These are like a cross between brownies, biscuits and shortbread – sweet (but not too sweet), flaky, crumbly around the edges and overall just really delicious. With all the chocolate, they’re good for dessert buy they’re light enough to where you can trick yourself into thinking they’re a halfway decent breakfast. And hey, if you make them with white whole wheat flour you can say they’re better than doughnuts! These are a definite repeater, though it will be a while because scones are a treat and it takes us a while to eat a batch. In fact, for this recipe I made it as directed, but only baked up 4 scones. The rest of the triangles were wrapped individually and frozen. In most cases, I’ve been able to bake scones “straight-from-frozen” by just adding a few extra minutes onto the cook time.


Chocolate Brownie Scones
Prep time
Cook time
Total time
Rich, brownie-like, chocolate scones.
Recipe type: Breakfast
Cuisine: American
Serves: 8
  • 4 oz unsweetened chocolate, coarsely chopped (114 grams)
  • 1 cup all-purpose flour (130 grams)
  • 1 cup cake flour (114 grams)
  • 2/3 cup granulated sugar (126 grams)
  • 1/4 cup unsweetened cocoa powder (20 grams)
  • 1 tablespoon baking powder (15 ml)
  • 3/8 teaspoon salt (1.5 ml)
  • 7 tablespoons cold unsalted butter, diced (100 grams)
  • 1 large egg
  • 1/3 cup plus 2 tablespoons heavy whipping cream, divided
  • 2 tablespoons molasses (30 ml) -- golden syrup or corn syrup might work too
  • 1 tsp vanilla (5 ml)
  • 3.5 oz semi- or bittersweet chocolate, finely chopped or 2/3 cup chocolate chips
  • Sugar for sprinkling (nuts would be good too)
  1. Preheat oven to 375 degrees F. and line a cookie sheet with parchment paper
  2. Melt the 4 oz unsweetened chocolate in microwave or in a small bowl set over barely simmering water; set aside.
  3. Combine both flours, sugar, cocoa powder, baking powder, and salt in bowl of food processor Pulse to mix. Add butter and pulse until mixture is a coarse meal. Dump into a mixing bowl.
  4. Whisk 1/3 cup of the cream, molasses, egg, and vanilla together in another bowl. Pour over the flour mixture. Pour the melted chocolate over the egg mixture, then mix until everything starts to come together – there will be flecks of unmixed flour mixture here and there, but don’t overwork the dough by trying to mix them in. At this point, mix in the bittersweet chocolate
  5. Turn dough onto a lightly floured or parchment lined surface and divide in half. Shape each half into a 5 inch 1 ½ inch thick square. Cut each square into four triangles. Carefully move the triangles to the baking sheet, setting them at least an inch apart. Brush with reserved whipping cream and sprinkle with sugar. Bake for 14-16 minutes. Cool at least 3 minutes on the baking sheet and then cool 3-4 minutes on a rack.

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  1. hulagirl247 says

    hi anna!

    these sound like something right up my alley….. (my saying is – if you want to be on my good side, offer me chocolate, money or just agree with everything i say)…

    and i happened upon a recipe using molasses earlier today on MSN in a category they call “desserts to die for” – here is the link for it:

    i was thinking what the heck am i going to do with molasses???? you just gave me a second recipe that calls for it so it looks like this will be a “go”

    i know i’ve said it before – but i think it is a wonderful thing that fuzz is interested in the joys of baking at her age. kudos to you for encouraging her interests !


  2. says

    These scones will definitely be bookmarked. I’ll try them out with white whole wheat, or half regular white and half whole wheat.

  3. says

    Hulagirl, thanks for the link to the ginger cake. Also, good luck using the molasses. This recipe only calls for 2 tablespoons, but it’s a start.

    Lisa, I think white whole wheat would be better than regular whole wheat, but who knows??? Another thing I thought about trying was coconut milk in place of the cream or coconut oil in place of the butter. I don’t know if that would be any good, though. I’m not sure why I make things and then immediately start thinking of ways to change them ;).

  4. says

    The scones look so good! I have several recipes I’ve been wanting to try but haven’t gotten around to it yet. I love the tip about freezing and then baking! With just the two of us that really helps!

  5. Sarah says

    LOVE chocolate scones!!! The first time I had them, they were served with a ginger creme fraiche… so wonderful!

  6. says

    I had a version of brownie scones on my list. Now I must them and see if they are like these. It sounds like you liked them?

  7. says

    Yes, I did mean 1/2 white and 1/2 white whole wheat. Regular whole wheat tends to absorb a lot of the chocolate flavor in my experience. And yes, I will sub coconut milk for the cream. I’ve found it works very well in most recipes I’ve tried. I also love the idea of freezing individual uncooked scones and baking as needed.

  8. Kathie says

    Hi…just to clarify…do you melt the 4.0 oz of unsweetened chocolate and the 3.5 oz of semi or bittersweet chocolate together?

  9. says

    Kathie, thanks for pointing that out. From the way I paraphrased, it wasn’t exactly clear. I changed it.

    You melted the unsweetened, but the semi-sweet is added at the end so you have chunks.

  10. says

    Brownies, biscuits and shortbread just happen to be my 3 favorite food groups! These look incredible! Thanks for the great recipe, Anna!

  11. says

    very creative! does the molasses deepen the chocolate flavor the way coffee does?

    (thx again for visiting my blog! i left you a reply to your comment.)

  12. says

    By the way, the name of the movie with the scone trailer (ha) is “Imagine That”.

    About the molasses, I think it just adds another layer of flavor. It’s definitely not strong and unless you know it’s there you probably wouldn’t catch the molasses flavor.

  13. says

    I made these scones yesterday, and they are DELICIOUS! However, I respectfully disagree with Anna about the molasses flavor. I thought it was a little too strong and competed with the chocolate flavor. At least it did at first–I noticed that the molasses flavor seemed to mellow after awhile. In any case, when I make these again (and there WILL be a next time!), I would use light molasses or maybe even dark corn syrup as Anna suggested.

    Here’s my blog post about the scones, including a couple of pics:

  14. says

    I made these this week and the whole family LOVED them. They are deadly. I can’t wait to make them again, this time following the recipe more closely. I was shocked that with the changes I had to make they were still so good.

    (my changes: I had no unsweetened chocolate and no molasses so I warmed 1/4 cup of oil and stirred in 3/4 cup of cocoa in place of the melted unsweetened chocolate. I used brown sugar instead of white, as a sub for the richness of the molasses and then added more cream (just for the moistness missing with the lack of molasses) until the dough came together. They were so rich and delicious — super chocolaty because of the dark . Also, I just patted the dough into 12 balls and baked them on a cookie sheet. They looked like gigantic, beautiful cookies or muffin tops. LOVED!!)

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