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My chocolate scones recipe out of the oven.
How To Make Chocolate Scones Recipe
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!

Course: Dessert
Cuisine: American
Servings: 8 scones
Author: Gemma Stafford
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
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
  3. 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.
  4. Add the cream, milk and chocolate chips to the flour mixture. Working quickly, combine ingredients until a loose dough forms.

  5. Turn dough out onto a floured surface and knead a few times, just until dough holds together. Pat into a circle, one-inch thick.
  6. Cut dough into 8 even triangles and place on a baking sheet. Let scones firm up in the fridge for 15 minutes.

  7. Bake for 25-30 minutes, or until tops are firm and scones sound hollow when tapped.
  8. Let cool on the baking sheet for 10 minutes before removing to a rack to finish cooling.
Making the Chocolate Glaze
  1. While the scones are cooling, make the glaze: stir together powdered sugar, cocoa powder, milk, and vanilla until incorporated.
  2. 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.