Best Rich Brownie Scones Recipes

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THE BEST SCONES



The Best Scones image

The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 scones

Number Of Ingredients 10

1 1/4 cup heavy cream, plus more for brushing
1 large egg, beaten
2 tablespoons dry low-fat milk powder
3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into pieces
Demerara or raw sugar, for sprinkling
Softened butter and jam, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
  • Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
  • Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

TRIPLE CHOCOLATE SCONES



Triple Chocolate Scones image

Basically brownies pretending to be scones! Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Provided by Sally

Categories     Breakfast

Time 1h

Number Of Ingredients 15

1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
1/3 cup (27g) unsweetened cocoa powder (natural or dutch process)
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, frozen
1/2 cup + 1 Tablespoon (135ml) heavy cream
1 large egg
1 and 1/2 teaspoons pure vanilla extract
6 ounces semi-sweet chocolate, coarsely chopped*
1 cup (120g) confectioners' sugar
1 teaspoon pure vanilla extract
2 Tablespoons (30ml) water (black coffee works too!)
one 4 ounce bar semi-sweet chocolate, coarsely chopped*

Steps:

  • Whisk flour, cocoa powder, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
  • Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the 6 ounces of chopped chocolate, then mix together until everything appears moistened.
  • Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  • Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  • Meanwhile, preheat oven to 400°F (204°C).
  • Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  • Bake for 22-25 minutes or until edges and top are set. Chocolate scones are done when a toothpick inserted into the center comes out clean. Remove from the oven and cool for a few minutes as you prepare the glaze.
  • Whisk the confectioners' sugar, vanilla, and water together. Dunk warm scones into the glaze and place on a wire rack with a baking sheet or paper towels underneath to catch the glaze as it drips down. The glaze will set after several minutes, but you can serve right away. Before serving, melt the 4 ounces of semi-sweet chocolate in the microwave in 15 second increments, stirring after each increment until melted. Drizzle over scones.
  • Leftover glazed or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

RICH CHOCOLATE BROWNIES



Rich Chocolate Brownies image

I'm one of those people who need chocolate on a regular basis. I looked high and low for a rich brownie recipe that called for cocoa instead of chocolate squares...and this is it. My family loves these brownies - they never last more than a day at our house. -Karen Trapp, North Weymouth, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 14

1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
3 tablespoons baking cocoa
3 tablespoons butter, melted
2 tablespoons warm water
1 teaspoon instant coffee granules
1-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, beat the sugar, eggs and vanilla. Beat in butter. Combine the flour, cocoa, baking powder and salt; gradually add to batter and mix well. , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, combine the cocoa and butter. Combine the water and coffee granules; add to cocoa mixture. Stir in sugar until smooth. Frost brownies.

Nutrition Facts :

RICH BROWNIE SCONES



Rich Brownie Scones image

If you love brownies, you may want to try this. It is a bit different, but I bet it is great!! You may add more walnuts if desired, for garnish 8)

Provided by OceanIvy

Categories     Scones

Time 35m

Yield 8 scones

Number Of Ingredients 10

2 cups all-purpose flour
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
2 1/4 teaspoons salt
1/3 cup unsalted butter, chilled
1/3 cup milk
3 ounces unsweetened chocolate (melted & cooled room temp.)
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup coarsely broken walnuts

Steps:

  • Preheat oven to 350°.
  • Lightly butter an 8-inch diameter circle in the center of a baking sheet.
  • In large bowl, stir the flour, sugar, brown sugar, baking powder and salt.
  • Cut in butter into 1/2 inch cubes and distribute them over the flour mixture.
  • With pastry blender or two knives used scissors fashion:.
  • Cut in the butter until the mixture resembles coarse crumbs.
  • In a small bowl, stir the milk, chocolate, egg and vanilla.
  • Add milk mixture to flour mixture and knead together to combine.
  • Knead in the walnut pieces.
  • With lightly floured hands, pat dough into a 7-inch diameter circle in center of the prepared baking sheet.
  • With a serrated knife, cut into 8 wedges.
  • Bake 17 to 20 minutes, or until a toothpick inserted in center a scone comes out with just a few crumbs.
  • Remove the baking sheet to a wire rack and let cool for 5 minutes.
  • With a spatula, transfer scones to the wire rack to cool.
  • Recut into wedges, if needed.

ULTIMATE SCONES



Ultimate scones image

Learn the secret of making perfect scones every time, with Angela Nilsen's ultimate recipe

Provided by Angela Nilsen

Categories     Afternoon tea, Treat

Time 35m

Number Of Ingredients 8

225g self-raising flour , preferably organic
¼ tsp salt
50g slightly salted butter , chilled, cut in small pieces
25g golden caster sugar
125ml buttermilk
4 tbsp full-fat milk
a little extra flour for dusting
strawberry jam and clotted cream, to serve

Steps:

  • Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
  • Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
  • Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
  • Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
  • Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
  • Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.

Nutrition Facts : Calories 262 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

RICH SCONES



Rich Scones image

Make and share this Rich Scones recipe from Food.com.

Provided by PrimQuilter

Categories     Scones

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons lard
1/2 cup sugar
1/4-1/2 cup currants or 1/4-1/2 cup plumped raisins
1/4 cup milk (enough to make a stiff dough)

Steps:

  • In a large bowl, sift flour, baking powder and salt.
  • Thoroughly mix in lard with your fingers.
  • Add sugar and currants, mixing well.
  • Stir in enough milk to form a stiff dough.
  • Preheat oven to 425 degrees.
  • On a lightly floured surface roll dough out until it is 3/4" thick.
  • Cut into 2" circles.
  • Place on a greased cookie sheet and bake in middle of oven for about 10 minutes or until tops are light golden.
  • Serve while still warm with butter, jam and real whipped cream.

Nutrition Facts : Calories 476.1, Fat 14, SaturatedFat 5.5, Cholesterol 14.3, Sodium 481.7, Carbohydrate 80.6, Fiber 2.3, Sugar 31.2, Protein 7.3

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