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Chocolate Scones Recipe

Chocolate Scones

iamwinfred
These chocolate scones are rich, tender, and packed with real cocoa flavor plus pockets of melty chocolate chips in every bite. Unlike a plain scone with a few chips tossed in, the dough itself is chocolate through and through, with a quick glaze on top that seals the deal and makes these feel like a proper treat.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 scones
Calories 385 kcal

Equipment

  • Large mixing bowl
  • Pastry cutter
  • Box grater for grating cold butter
  • Digital kitchen scale (optional)
  • Rimmed baking sheet
  • Silicone baking mat or parchment paper
  • Bench scraper for cutting dough into wedges
  • Wire cooling rack
  • Offset spatula for spreading glaze
  • Rubber spatula
  • Small bowl or large measuring cup for wet ingredients
  • Pastry brush

Ingredients
  

  • 2 1/2 cups all-purpose flour 315g
  • 1/3 cup Dutch process cocoa powder 30g
  • 1/2 cup granulated sugar 100g
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter 113g, cubed
  • 3/4 cup semi-sweet chocolate chips 130g
  • 3/4 cup heavy cream 180ml, plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Glaze

  • 1 cup powdered sugar 120g
  • 2 tablespoons cocoa powder for the glaze
  • 2 tablespoons milk or more as needed for desired consistency

Instructions
 

  • Preheat oven to 400°F (200°C). Line a rimmed baking sheet with a silicone baking mat or parchment paper.
  • In a large mixing bowl, whisk together flour, Dutch process cocoa powder, granulated sugar, baking powder, baking soda, and salt until fully combined and no dry pockets remain.
  • Add cold cubed butter to dry ingredients. Using a pastry cutter or box grater, work quickly until mixture resembles coarse crumbs with pea-sized butter pieces visible.
  • Stir semi-sweet chocolate chips into the flour-butter mixture until evenly distributed.
  • In a separate small bowl or large measuring cup, whisk together heavy cream, egg, and vanilla extract until smooth.
  • Pour wet mixture into dry ingredients and gently fold with a rubber spatula just until a shaggy dough forms. Stop mixing as soon as no dry flour remains.
  • Turn dough onto a lightly floured surface. Gently knead 2-3 times to bring it together into a ball. Pat into an 8-inch circle about 1 inch thick.
  • Using a bench scraper or sharp knife, cut the circle into 8 even wedges. Press straight down without dragging to keep edges sharp.
  • Arrange wedges on prepared baking sheet 2 inches apart. Brush tops lightly with extra heavy cream. Bake for 16-18 minutes until set and a toothpick comes out clean.
  • Transfer scones to a wire cooling rack and cool for 10 minutes before glazing.
  • Whisk together powdered sugar, cocoa powder, and 2 tablespoons milk until smooth, adding more milk as needed for a pourable glaze. Drizzle or spread over warm scones and let set for a few minutes before serving.

Notes

  • Keep all ingredients cold, especially the butter, to achieve a flaky texture. If your kitchen is warm, chill the mixing bowl too.
  • Do not overmix the dough once wet and dry ingredients meet, or the scones will become dense instead of flaky.
  • If the dough feels too sticky to shape, chill it for 15 minutes before cutting and baking.
  • Use a kitchen scale for measuring flour to avoid packing too much into a measuring cup.
  • Let scones cool slightly before glazing so the glaze sets nicely instead of sliding off.
  • The glaze is optional; for a less sweet version, dust with powdered sugar instead.
  • Store cooled, glazed scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Freeze unglazed baked scones in a freezer-safe bag for up to 3 months. Thaw at room temperature, then glaze before serving.
  • You can also freeze shaped, unbaked dough wedges and bake straight from frozen, adding a few extra minutes to the bake time.
  • Reheat scones in a 300°F oven for about 8 minutes, or microwave for 15-20 seconds to bring back fresh-baked warmth.

Nutrition

Serving: 1sconeCalories: 385kcalCarbohydrates: 54gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 310mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 10IUCalcium: 8mgIron: 12mg
Keyword bakery style scones, chocolate scones, double chocolate scones, easy scone recipe
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