![My chocolate scones recipe out of the oven.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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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.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 640 960"></svg> "Chocolate Scones in perfect chocolatey 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
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk flour, cocoa powder, sugar, baking powder, and salt.
- Add butter to the dry mix and cut in with a pastry knife.
- Add the cream, milk, and chocolate chips to the flour mixture.
- Quickly combine ingredients until a loose dough forms.
- Turn dough out onto a floured surface and knead a few times until dough holds together. Pat into a one-inch thick circle.
- Using a pastry scraper, cut dough into 8 even triangles and place on a baking sheet.
- Let scones set in the fridge for 15 minutes to firm up.
- 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.
- While the scones are cooling, make the glaze: mix powdered sugar, cocoa powder, milk, and vanilla until smooth
- 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.
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!
Don’t forget to buy my Bigger Bolder Baking cookbook!
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.