Chocolate Scones Recipe
Chocolate scones are soft, tender and flaky chocolate scones filled with gooey chocolate chips. Top these chocolate chocolate chip scones with a rich and creamy chocolate glaze. They’re the best melt in your mouth, brownie like scones for decadent breakfast or brunch treat.
Equipment
- 2 large mixing bowls
- 1 pastry cutter optional
- 1 large baking sheet
- 1 sheet parchment paper
Ingredients
- 2 cups (240 g) all purpose flour
- ½ cup (40 g) Dutch processed cocoa powder
- 1 tablespoon baking powder
- ½ teapsoon ground cinnamon
- ½ teaspoon salt
- ½ cup (100 g) sugar
- 10 tablespoons (141 g) very cold unsalted butter, cubed or grated
- 1 large egg
- ½ cup (120 ml) cold heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder, optional
- 6 oz. (170 g) chocolate chips or chopped chocolate
Chocolate Glaze
- 1 cup (120 g) powdered sugar
- ¼ cup (20 g) cocoa powder
- 2 - 3 tablespoons (30 - 45 ml) milk
Instructions
- Sift the flour, cocoa powder, baking powder, ground cinnamon and salt together into a large mixing bowl. Whisk the dry ingredients with sugar until very well combined.2 cups (240 g) all purpose flour, ½ cup (40 g) Dutch processed cocoa powder, 1 tablespoon baking powder, ½ teapsoon ground cinnamon , ½ teaspoon salt , ½ cup (100 g) sugar
- Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust. Set aside for now.10 tablespoons (141 g) very cold unsalted butter, cubed or grated
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the espresso powder, heavy cream and vanilla extract until well combined.1 large egg, ½ cup (120 ml) cold heavy cream, 1 teaspoon vanilla extract , 1 teaspoon espresso powder, optional
- Form a little well in the center of the cocoa flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough. Fold in the chocolate chips or chunks. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.6 oz. (170 g) chocolate chips or chopped chocolate
- Transfer the chocolate and chocolate chip scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick.
- Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Bake in the oven at 425 F (218 C) for 12 - 16 minutes. Scones should be a slightly darker brown and will be very fragrant.
- Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack. Make the scones even better by topping them with a creamy chocolate glaze. Mix powdered sugar, cocoa powder and milk to your desired consistency. Then drizzle the glaze on the cooled scones and enjoy.1 cup (120 g) powdered sugar, ¼ cup (20 g) cocoa powder, 2 - 3 tablespoons (30 - 45 ml) milk
Notes
Store: Store baked chocolate scones in an airtight container at room temperature for up to 3 days. For longer storage, I recommend freezing the scones.
For additional ways to store scones, see the "Store, Freeze and Thaw" section of the blog post.
See the Variations section of the blog post to top these chocolate scones with an orange or vanilla glaze.
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