Sourdough Fudge Brownie Scones
These Sourdough Fudge Brownie Scones are what happens when a brownie and a bakery scone meet in the best possible way. They’re deeply chocolatey, soft in the center, slightly crisp on the edges, and finished with a glossy chocolate glaze and white chocolate drizzle that sets into a perfect shell. They bake up tall, tender, and indulgent, just like a box of your favorite chocolates in scone form.
Equipment
- Large mixing bowl - for mixing your scones.
- Cheese grater - for grating the butter, I use this grater linked here. You can also use your food processor with the grating attachment.
- Kitchen scale (optional) - for precise measurements if desired.
- Measuring cups and spoons - for measuring ingredients.
- Whisk - to combine ingredients for glaze.
- Microwave-safe bowl - to melt butter and white chocolate if using.
- Small mixing bowl - for the chocolate glaze.
- Bench knife - to cut scones into desired sizes. I love this bench knife linked here.
- Parchment paper - to line the baking sheet to avoid sticking.
- Baking Sheet - to bake the scones.
- Pastry brush - to brush scones with cream.
- Cooling rack - to cool the scones.
- hand beaters - to whip the chocolate glaze.
- Ziplock or pastry bag (optional) - to pipe white chocolate on the scones.
Ingredients
Dry Ingredients:
- 2 (250g) cups all-purpose flour
- 4 (25g) tablespoons Dutch-process cocoa powder
- 1½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon espresso powder optional
- 1/2 teaspoon kosher salt
- 1/2 (113g) cup unsalted butter very cold
- 1/3 (100g) cup honey
- 1/3 (80g) cup sourdough discard
- 1/3 (80g) cup buttermilk or milk
- 2 teaspoons vanilla extract
- 1/3 (60g) cup mini semi-sweet chocolate chips
Chocolate Glaze:
- 2 (28g) tablespoons unsalted butter melted
- 2 (10g) tablespoons cocoa powder
- 2 (30g) tablespoons heavy cream
- 3/4 (90g) cup powdered sugar
- 1/2 teaspoon vanilla
- 1/8 tsp sea salt
White Chocolate Drizzle (Optional):
- 1/4 (40g) cup white chocolate chips or a bar
- 1/2 teaspoon coconut oil
Instructions
Step 1: Mix the Dough
- In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso powder, and salt.2 (250g) cups all-purpose flour, 4 (25g) tablespoons Dutch-process cocoa powder, 1½ teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon espresso powder, 1/2 teaspoon kosher salt
- Using a cheese grater or a food processor using the grating attachment, grate your cold butter into bits.1/2 (113g) cup unsalted butter
- Add the butter to the dry ingredients, and coat all of the butter with the dry ingredients and the butter forms pea sized crumbles.
- Add the mini chocolate chips, honey, sourdough discard, milk or buttermilk, and vanilla to the dough.1/3 (100g) cup honey, 1/3 (80g) cup sourdough discard, 1/3 (80g) cup buttermilk, 1/3 (60g) cup mini semi-sweet chocolate chips, 2 teaspoons vanilla extract
- Mix the dough with your hands or a pastry blender until the dough starts to ball together. Add the milk or buttermilk to the dough and use your hands to bring the dough together to from a rough ball.
Step 2: Shape and Bake the Scones
- Turn the dough out onto a clean lightly floured surface. Pat the dough into a large round 8 inch circle.
- Overnight Fermentation: if you want this dough to ferment overnight, simply wrap the circle with plastic and allow to rest in the refrigerator overnight. When you're ready to shape the scones, remove from the refrigerator and proceed with the recipe.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Transfer the circle of dough to the lined baking sheet, then cut the circle in half then in quarters to create 4 wedges. Cut the 4 wedges in half, to form 8 scones.
- If you didn't chill the scones overnight, transfer the scones on the baking sheet to the refrigerator for 30 minutes to help the butter harden.
- Once the scones have chilled, brush the tops with heavy cream and transfer the scones to the preheated oven.
- Bake the scones for 15-18 minutes, the tops should be golden and the centers just set.
- Remove from the oven immediately and transfer to a cooling rack to fully cool before you glaze them.
Step 3: Glaze the Scones
- In a microwave safe bowl, melt the butter in the microwave.2 (28g) tablespoons unsalted butter
- Add the cocoa powder, vanilla, salt and cream to the melted butter and whisk until smooth.2 (10g) tablespoons cocoa powder, 2 (30g) tablespoons heavy cream, 1/2 teaspoon vanilla, 1/8 tsp sea salt
- Add the powdered sugar to the bowl, and beat with hand beaters to form a smooth glaze. You want a glaze that's thick but still spreadable. If the glaze is too thin add a little more powdered sugar, or if it's too thick microwave for 15 seconds and whisk.3/4 (90g) cup powdered sugar
- Spoon the glaze on the tops of the cooled scones, spreading the glaze evenly over the tops.
- In a small microwave safe bowl, heat the white chocolate at 20 second intervals. Add the coconut oil to lightly thin the chocolate, and whisk until very smooth.1/4 (40g) cup white chocolate, 1/2 teaspoon coconut oil
- Transfer the white chocolate to a ziplock or pastry bag, and snip off a small piece of the tip. Drizzle thin lines over the tops of the glazed scones. Allow to cool 20 minutes for glaze to set up. Enjoy!
- Yields 8 scones
Notes
How to Store:
Room temperature- store in an airtight container up to 2 days. Best eaten within 24 hours for peak texture. Refrigerator- Store scones in the refrigerator for up to 4 days in an airtight container. Gently warm before enjoying. Freezer- freeze unbaked, unglazed scones up to 2 months. Bake from frozen (add a few more minutes to your bake time) and glaze fresh for best quality. Tried this recipe?Let us know how it was!