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
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
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
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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.
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Add the cream, milk and chocolate chips to the flour mixture. Working quickly, combine ingredients until a loose dough forms.
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Turn dough out onto a floured surface and knead a few times, just until dough holds together. Pat into a circle, one-inch thick.
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Cut dough into 8 even triangles and place on a baking sheet. Let scones firm up in the fridge for 15 minutes.
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Bake for 25-30 minutes, or until tops are firm and scones sound hollow when tapped.
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Let cool on the baking sheet for 10 minutes before removing to a rack to finish cooling.
Making the Chocolate Glaze
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While the scones are cooling, make the glaze: stir together powdered sugar, cocoa powder, milk, and vanilla until incorporated.
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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.