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Brownie Scones

2 c. all-purpose flour
1/2 c. granulated sugar
1/4 c. firmly packed dark brown sugar
2 1/4 t. salt
1/3 c. unsalted butter, chilled
1/3 c. milk
3 oz. unsweetened chocolate, melted & cooled to room temperature.
1 lg. egg
1 1/2 t. vanilla
1/2 c. coarsely broken walnuts
Additional walnut halves, for garnish (optional)

Preheat oven to 350 degrees F. Lightly butter an 8" diameter circle
in the center of a baking sheet.

In a large bowl, stir together the flour, sugar, brown sugar, baking
powder, and salt. Cut in the butter into 1/2 inch cubes and
distribute them over the flour mixture. With a pastry blender or
two knives used scissors fashion, cut in the butter until the
mixture resembles coarse crumbs. In a small bowl, stir together
the milk, chocolate, egg and vanilla. Add the milk mixture to the
flour mixture and knead together to combine. Knead in the walnut

With lightly floured hands, pat the dough into a 7 inch diameter
circle in the center of the prepared baking sheet. With a serrated
knife, cut into 8 wedges. Decorate the edge with the walnut halves,
if desired. Bake for 17 to 20 minutes, or until a cake tester or
toothpick inserted into the center of a scone comes out with just
a few crumbs clinging to it.

Remove the baking sheet to a wire rack and cool for 5 minutes.
Using a spatula, transfer the scones to the wire rack to cool.
Recut into wedges, if necessary. Serve warm, or cool completely
and store in airtight container. Makes 8 scones


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