Sometimes life gives us surprises. Cream Cheese Brownie Scones were one such happy surprise this week. 🙂 I set out to create one recipe, but after tasting these little scones, I found I’d actually created something else. These chocolately goodies are filled with chocolate chips then drizzled with a rich, dark, ganache. These are the perfect special morning treat, coffee break snack, or dish to share with friends.
The Recipe…
If you’ve read my blog, you already know my love of scones. They are the perfect balance between a sensible biscuit and a guilty treat. Cream Cheese Brownie Scones definitely fall into the second category! The batter contains two types of chocolate, cream cheese, and a hint of espresso. A velvety ganache was a must-have for these beauties when they exited the oven. Not overly sweet, with more body than a brownie, Cream Cheese Brownie Scones taste like dessert for breakfast!
After mixing together the dough comes the fun of cutting out the Cream Cheese Brownie Scones. I cut these into 12 pieces, though you could certainly make 8. 🙂 It all depends on if you want to share!
Bake the scones on a parchment covered baking sheet in a 425º F oven for 12-14 minutes and let them cool for five minutes. Finally, pipe or drizzle the ganache over the Cream Cheese Brownie Scones. I use a quart sized freezer bag for this task, as it makes clean up quick and easy.
If you love scones as much as I do, please be sure to check out my Caramel Pecan Scones or Fresh Cherry Cobbler Scones recipes. Both are wonderful! And, I’m super excited to have Cream Cheese Brownie Scones to add to my scone collection.
Wishing you a wonderful week filled with good surprises, too! You just never know when something great, like Cream Cheese Brownie Scones, might end up on your plate. 🙂 By the way, I’m still working on my other recipe, too…
Let me know what you think of Cream Cheese Brownie Scones, and as always, if you don’t want to miss out on fast, easy, ideas for the home, please follow this blog!
Cream Cheese Brownie Scones
Notes
A chocolatey biscuit covered with decadent ganache.
Ingredients
- 2 c. flour
- 3/4 c. sugar
- 1/2 t. salt
- 2 T. dutch processed cocoa powder
- 1 T. baking powder
- 1/2 t. baking soda
- 4 T. cold butter
- 8 oz. neufchatel cheese (or cream cheese)
- 2 eggs
- 2 t. vanilla
- 2 t. espresso powder
- 1/4 c. mini chocolate chips
Ganache
- 1/3 c. heavy cream
- 1/2 c. bittersweet chocolate chips
Instructions
Scones
- Preheat oven to 425º F. Line baking sheet with parchment and set aside.
- In a large mixing bowl, mix together flour, sugar, salt, baking powder, baking soda, and cocoa powder.
- Using a pastry blender, cut butter into dry ingredients until evenly mixed and no large pieces are visible.
- In a small mixing bowl, use a hand mixer to beat the neufchatel cheese until softened. Add in eggs, vanilla, espresso powder and mix until smooth.
- Pour the liquid into the dry ingredients and mix until mostly combined.
- On a lightly floured surface, knead dough 3-5 times until a cohesive ball forms. Pat out into a 10 inch circle about 1/2 inch thick.
- Cut dough into 8-12 scones.
- Arrange on parchment covered baking sheet and bake for 12-14 minutes.
- Cool for five minutes then drizzle or pipe ganache over scones.
Ganache
- While scones are baking, heat heavy cream in the microwave for 45 to 60 seconds. Pour over 1/2 c. chocolate chips and stir until completely smooth. Set aside to cool until thick enough to drizzle or pipe over scones.
