Breads & Doughs

How to Make Chocolate Scones

4.67 from 72 votes
Yes, you read that right… chocolate scones. If you love chocolate as much as I do read on for the most indulgent of breakfast treats!
My chocolate scones recipe out of the oven.

Hi Bold Bakers!

What is it that makes scones so delightful? Is it the warm, sweet scent when they are first pulled from the oven? Is it the way the butter and touch of salt mingle with the bit of sugar? Or, would you say, it’s that crumbly, flaky texture that gives way to a soft, tender center? 

However you love your scones, just imagine all this – with chocolate! One heavenly bite of my chocolate scones and you won’t stop wondering where these have been all your life!

[ Want a Traditional Irish Scone? Make my Best-Ever Irish Scones! ]

These chocolate scones are far from traditional, but no less amazing.  With every bite, you are immersed in chocolate flavor from the bittersweet cocoa in the scone itself, to the rich chocolate chips, to the sweet chocolate glaze that graces the tops.  Whether it’s a special occasion or just another Tuesday, try my chocolate scones!  

You may never look back!

A tray of double chocolate scones, drizzled with chocolate, and cut into triangles.

What Are Chocolate Scones?

A scone is a traditional Irish baked good made with wheat flour and butter that is a sweeter version of an American biscuit. It is denser than a muffin, and softer and cakier than shortbread. A chocolate scone is all this with cocoa powder and chocolate chips added in!

The Kind Of Chocolate You Will Need?

For my chocolate scones, you will need just cocoa powder (either Dutch-processed or regular is fine) and chocolate chips to create all three layers of chocolate flavor.

What Else You Need For Chocolate Scones

How To Make Chocolate Scones

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk flour, cocoa powder, sugar, baking powder, and salt.
  3. Add butter to the dry mix and cut in with a pastry knife. 
  4. Add the cream, milk, and chocolate chips to the flour mixture.
  5. Quickly combine ingredients until a loose dough forms.
  6. Turn dough out onto a floured surface and knead a few times until dough holds together.  Pat into a one-inch thick circle.
  7. Using a pastry scraper, cut dough into 8 even triangles and place on a baking sheet.
  8. Let scones set in the fridge for 15 minutes to firm up.
  9. Bake for 25-30 minutes, or until tops are firm and scones sound hollow when tapped.  
  10. Let cool on the baking sheet for 10 minutes before removing to a rack to finish cooling.
  11. While the scones are cooling, make the glaze: mix powdered sugar, cocoa powder, milk, and vanilla until smooth
  12. Drizzle the glaze over the cooled scones and let set before enjoying.

How Do I Store Chocolate Scones?

Store chocolate scones in an airtight container at room temperature for up to three days.  For longer storage, place in an airtight container in the freezer for up to two months. Because of the chocolate glaze, these scones are best defrosted slowly at room temperature for an hour or two.

Drizzling my chocolate scones recipes with even more chocolate.

Gemma’s Pro Tips For Making Chocolate Scones

  • Prep Your Space! Have your baking sheet and a floured surface for kneading ready before you begin — it will allow you to work quickly once you have the dough mixed. 
  • Use COLD butter! Cold butter makes the dough easier to handle and the best-textured scones! For this recipe, you can either grate frozen butter or cut butter into very tiny cubes and freeze for 5 or 10 minutes to make sure it doesn’t melt as you are mixing the dough.
  • Don’t over-knead! It is very important not to over-knead your dough or you will have dense scones. Once you add the liquid, combine quickly, just until the dough holds together.
  • Chill out! After cutting out your scones, let them chill in the refrigerator for 15 minutes to let the butter firm up and the gluten relaxes – you will be rewarded with tender scones!

Make More Recipes!

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How To Make Chocolate Scones Recipe

4.67 from 72 votes
Yes, you read that right… my chocolate scones recipe. If you love chocolate as much as I do read on for the most indulgent of breakfast treats!
Author: Gemma Stafford
Servings: 8 scones
Prep Time 20 mins
Cook Time 30 mins
Yes, you read that right… my chocolate scones recipe. If you love chocolate as much as I do read on for the most indulgent of breakfast treats!
Author: Gemma Stafford
Servings: 8 scones

Ingredients

  • 2 ¼ cups (11 ¼ oz/319g) all-purpose flour
  • ¼ cup (1oz/28g) unsweetened cocoa powder
  • ½ cup (4oz/115g) sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (4oz/115g) cold butter, finely cubed
  • 1 cup (6oz/170g) chocolate chips
  • ½ cup (4floz/115ml) heavy cream
  • ½ cup (4floz/115ml) milk

Chocolate Glaze

  • ¾ cup (3oz/85g) powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 ½ tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
  • Add butter to the dry mix and cut in with a pastry knife until the mixture resembles coarse breadcrumbs. You can also do this step using your fingers.
  • Add the cream, milk and chocolate chips to the flour mixture. Working quickly, combine ingredients until a loose dough forms.
  • Turn dough out onto a floured surface and knead a few times, just until dough holds together. Pat into a circle, one-inch thick.
  • Cut dough into 8 even triangles and place on a baking sheet. Let scones firm up in the fridge for 15 minutes.
  • Bake for 25-30 minutes, or until tops are firm and scones sound hollow when tapped.
  • Let cool on the baking sheet for 10 minutes before removing to a rack to finish cooling.

Making the Chocolate Glaze

  • While the scones are cooling, make the glaze: stir together powdered sugar, cocoa powder, milk, and vanilla until incorporated.
  • Drizzle the glaze over the cooled scones and let set before devouring! You can store these scones in an airtight container at room temperature for up to 3 days, or for longer storage, freeze them for up to 2 months. Defrost at room temperature for an hour or two.

Submit your own photos of this recipe

8 Images

jroybal

Anja Pogačnik

Claude

Amanda Kelly

mnekidwell

Mommom baker

46
Comments & Reviews

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newest oldest most useful
Maureen
Guest
Maureen
1 month ago

Love,love,love.

Sue
Guest
Sue
1 month ago

OH!!! So I whipped them up, baked them, cooled them, drizzled them, ate one. Immediately packed the rest up and got them out of the house. Gave to friends. I knew they just were too awesome to keep around. Thanks Gemma for a great recipe!

Sineen
Guest
Sineen
1 month ago

Hi
Gemma
I wanted to ask what can we use instead of heavy cream in the chocolate scones
Sineen 😊

Amanda Kelly
Member
Amanda Kelly
1 month ago

These came out perfect!!! I was craving scones and I received the Chocolate scones BBB email and immediately whipped them up! Sent some to my in-laws and they said it was out of this world delicious!

Samantha Lozano
Guest
Samantha Lozano
1 month ago

It could just be me, but I’m not seeing how much of the ingredients to use. 🤷‍♀️

Bakertry
Member
Bakertry
1 month ago

I tried these with homemade oat flour, trying to save our regular flour, and they came out tasty. Not the texture of regular scones, a bit crumbly, but very tasty. Will definately try again when we can get more regular flour.

Member

My dough was very wet and gooey. I’m pretty sure I used the correct amounts. Too bad there isn’t an accompanying video for this recipe…it would have been helpful to see the expected consistency of the dough. But they turned out edible and tasty nonetheless!

Mommom baker
Member
Mommom baker
1 month ago

I love chocolate and I love scones. These are fabulous! And during this time of staying at home, these were just the thing to perk me up – my neighbors too.

Amber
Guest
Amber
1 month ago

So good!!

jroybal
Member
jroybal
1 month ago

Saw the recipe this morning and got an immediate urge to make them. Uploaded a photo. I think they worked out well. Taste fantastic. My husband LOVED them! Thanks Gemma!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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