Scones

Brownie Scones

Boy do I have a great recipe to share with you today. This recipe is adapted from Unplugged Baking by Nicole Rees.

As I was flipping through the pages of Baking Unplugged I came upon this specific recipe – Brownie Scones, as you probably guessed… the flipping immediately stopped and the reading began!

The first eight words on that page were all I needed to read before I started pulling ingredients out of the pantry.

This is my favorite recipe in the book.

Hungry for more Brownie Scones?

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Today I have a quick and easy recipe for your that is sure to come in handy, especially if you are faced with any of the following situations:

  • You’ve been baking like crazy for a few bake sales and people around you start to feel neglected.
  • Someone brings an award home and you want to surprise them with a yummy warm scone for breakfast instead of cold cereal.
  • When you got home the night before you found everything put away in it’s place.

Those are just a few… I’m sure you can think of many more that could also apply. Try it out and let me know if it worked wonders for you too!


Cinnamon Pecan Scones with Streusel Topping
adapted from Baking by Flavor by Lisa Yockelson

Cinnamon-Pecan Streusel

3/4 cup unsifted bleached all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup plus 3 tablespoons firmly packed light brown sugar, sieved if lumpy
pinch of salt
6 tablespoons (3/4 stick) unsalted butter, cold, cut into chunks
3/4 teaspoon pure vanilla extract
1 cup chopped pecans

Cinnamon-Pecan Streusel

Thoroughly combine the flour, cinnamon, light brown sugar, and salt in a medium-size mixing bowl.

Scatter over the butter chunks and drizzle over the vanilla extract. Using a pastry blender or two round-bladed table knives, cut the butter into the flour-sugar mixture until reduced to marble-size bits.

Scatter over the chopped pecans and mix them in.

With your fingertips work the mixture util moist clumps of streusel are formed, pressing and crumbling it into large and small lumps.

Cinnamon-Pecan Streusel

Cinnamon Pecan Scone Dough

3 cups plus 2 tablespoons unsifted bleached all-purpose flour
3 1/2 teaspoons baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/3 cup plus 1 tablespoon granulated sugar
1/4 pound (8 tablespoons or 1 stick) unsalted butter, cold, cut into chunks
1 tablespoon shortening, cold
1 cup chopped pecans
2/3 cup heavy cream
2 large eggs
2 1/2 teaspoons pure vanilla extract

Cinnamon-Pecan Scones

Preheat oven to 400 degrees F.

Whisk the flour, baking powder, cream of tartar, salt, cinnamon, nutmeg, and granulated sugar in a large mixing bowl. Drop in the chunks of butter and tablespoon of shortening. Using a pastry blender or two round-bladed table knives, cut the fat into the flour until reduced to small nuggets. Further crumble the mixture between your fingertips for 30 seconds to 1 minute.

Mix in the chopped pecans.

Whisk the heavy cream, eggs, and vanilla extract in a medium-sized mixing bowl. Pour the liquid ingredients over the flour mixture and combine to form the beginnings of a dough, using a sturdy wooden spoon or flat wooden spatula.

Knead the dough together in the bowl with your hands until it forms a firm dough, 1 to 2 minutes. If the dough is too dry you can add an additional tablespoon of heavy cream.

Turn out the dough onto a very lightly floured work surface, divide in half, and pat each piece into a 6 – 6 1/2 inch round cake. With a chef’s knife, cut each cake into five wedges.

Press some of the streusel topping on top of each triangle of dough, patty it down with your fingertips or the palm of your hand, dividing the topping evenly among all of the scones. Use all of the topping.

Place the scones on parchment or silpat lined cookie sheets, spacing them about 3 1/2 inches apart. Arrange five scones on each sheet.

Bake the scones for 17 – 18 minutes, or until risen and set.

Transfer the scones to cooling racks, using a wide, offset metal spatula. Serve warm or at room temperature.

Cinnamon-Pecan Scones

These scones keep for two days but, I highly doubt they’ll be around that long.

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A few days ago I brought double chocolate scones into the office. I made them that same morning, and of course every time I decide to bake first thing in the morning on a weekday I end up running late, therefore I wasn’t able to try them before I walked out the door.

I blame the time vortex spiral I get dragged into every time I’m baking, blogging, or photographing. Next thing I know I’m running late for something or I’m up all night. I’m usually prompt otherwise, really!

Well, that evening after dinner I decided to try one… it turns out they were a bit too salty, and a little on the dry side even for a scone, despite all the chocolate chunks in them.

Instead of giving up on these scones, which wouldn’t be fair… after all they do contain “Chocolate”. I took a chance altered the recipe and voilĂ ! Success, the recipe resulted in a much better tasting Double Chocolate Scone.

Double Chocolate Scones
inspired from Baking By Flavor by Lisa Yockelson

1 3/4 cups all-purpose flour
1/4 cup unsweetened, alkalized cocoa
1 teaspoon espresso powder
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup diced unsalted butter
1 large egg
1/2 cup heavy whipping cream cream
1 teaspoon vanilla extract
1 cup chopped bittersweet chocolate chunks
or 1 cup semi-sweet chocolate chips

turbinado sugar for sprinkling
or extra chocolate (melted) for drizzling


Preheat oven to 375 degrees F. and line a cookie sheet with parchment paper.

In a bowl whisk together, the flour, cocoa, baking powder, sugar and salt making sure they are well combined.


Using a pastry blender cut the butter into the dry ingredients until you have a fine crumb texture.

In a separate bowl, whisk the egg, heavy cream, and vanilla until blended. Pour the liquid ingredients over the dry add the chocolate chunks or chips and stir with a wooden spoon until a dough is formed.


Roll the dough over a floured surface into the shape of a disc about 8-9 inches in diameter, then slice into 8 wedges or cut into rounds with a biscuit cutter.


Place the wedges onto the lined cookie sheet, if you wish, sprinkle the tops liberally with sugar.

Bake about 12-15 minutes. Serve them warm or let them cool on a wire rack and store.

Drizzle with melted chocolate and enjoy!

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Vanilla Walnut Scones

Fear not the heat!

Yes, I know this recipe involves turning the oven on… and it’s summer time, and… at least where I live (Southern California) it has been pretty toasty.

However, what better time to bake than early in the morning while it’s still somewhat cool outside?

So, put that bowl of cold cereal down. Instead, pour yourself a cup of coffee or tea, open your windows, let some cool fresh air in, (I know… that’s debatable), and get ready to enjoy some yummy freshly baked vanilla walnut scones, protein packed, and ready in a flash!

Vanilla Walnut Scones

Yummy, crunchy, toasty, protein packed, brain food goodness…

Vanilla Walnut Scones

Aren’t they little troopers…

Vanilla Walnut Scones

Vanilla Walnut Scones

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup unsalted butter, diced
1/3 cup heavy whipping cream + little extra for brushing
1 egg
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon maple extract
1 cup walnuts, toasted and chopped

Preheat oven to 425 degrees F. and line a cookie sheet with parchment paper.

In a bowl whisk together, the flour, baking powder, and salt making sure they are well combined.

Using a pastry blender cut the butter into the dry ingredients until you have you have a fine crumb texture.

Add the remaining ingredients into the bowl and stir until the dough comes together. Roll the dough into the shape of a disc about 8-9 inches in diameter, then slice it into 8 wedges.

Place the wedges onto the lined cookie sheet, lightly brush the scones with the extra heavy cream and sprinkle the tops liberally with sugar. (I used granulated sugar, for this recipe but in retrospect… I think turbinado sugar would have been the way to go, I’ll have to give it next time.)

Bake about 10-12 minutes or until golden brown. Serve them warm or let them cool on a wire rack and store.

Vanilla Walnut Scones
Vanilla Walnut Scones

Did I mention they are supper yummy?

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