These chocolate scones are a delightful blend of rich cocoa and buttery indulgence, perfect for any time of day. With a crisp exterior and a tender, crumbly interior, each bite offers a satisfying contrast of textures. The deep chocolate flavor is balanced by a subtle sweetness, making them irresistible yet not overly decadent. Ready in just 30 minutes, they’re an effortless treat to whip up for breakfast, brunch, or an afternoon pick-me-up.
Packed with melty chocolate chunks and a hint of warmth, these scones are a comforting treat that feels both luxurious and homely. The aroma of freshly baked cocoa fills the kitchen, promising a moment of pure joy. At 398 calories per scone, they’re a guilt-free indulgence that pairs perfectly with your favorite coffee or tea. Whether shared with friends or savored solo, these scones are sure to become a cherished favorite.
Ingredients for Chocolate Scones
- 1 ¾ cups (215 g) all-purpose flour
- ¼ cup (25 g) natural cocoa powder
- ¼ cup (50 g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon table salt
- ½ cup (113 g) unsalted butter, cut into 8 pieces (very cold; freeze for 15 minutes before starting)
- ½ cup (118 ml) heavy cream, cold
- ½ teaspoon vanilla extract
- ½ cup (85 g) semisweet chocolate chips (use a mix of mini and regular for best texture)
For the Chocolate Glaze:
- ¾ cup (95 g) powdered sugar
- 2 Tablespoons (14 g) natural cocoa powder
- 2-3 Tablespoons milk (whole milk preferred, but any type works)
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a food processor, combine flour, cocoa powder, sugar, baking powder, and salt. Pulse briefly to mix.
- Scatter the cold butter pieces over the dry ingredients. Pulse until the butter is cut into pea-sized pieces.
- Drizzle in the heavy cream and vanilla extract. Pulse until the mixture just begins to cling together.
- Turn the dough onto a lightly floured surface. Sprinkle the chocolate chips over the dough.
- Quickly work the dough together with your hands, incorporating the chips. Avoid over-handling to keep the butter cold and ensure flaky scones.
- Fold the dough in half over itself and gently press the layers together. Rotate 90 degrees and repeat 5-6 times to create layers.
- Shape the dough into a 1-inch (2.5 cm) thick, 6-inch (15 cm) round disk. Cut into 8 wedges using a sharp knife, pressing straight down (do not saw).
- Place the wedges on the prepared baking sheet, spacing them 2 inches apart. For better shape retention, freeze for 10-15 minutes before baking.
- Bake for 14-15 minutes, or until fully baked. Let cool completely on the baking sheet.
For the Chocolate Glaze:
- In a medium bowl, whisk together powdered sugar, cocoa powder, 2 Tablespoons of milk, and vanilla extract.
- If the glaze is too thick, add more milk, 1 teaspoon at a time, until it ribbons off the whisk and holds its shape briefly.
- Drizzle the glaze over the cooled scones. Allow it to dry before serving.
Perfect Pairings: Serving Suggestions
These chocolate scones are delicious on their own, but they shine even brighter with a few thoughtful pairings. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For a cozy breakfast, enjoy them alongside a steaming cup of coffee or hot chocolate. Feeling fancy? Add a drizzle of caramel sauce or a sprinkle of sea salt for a gourmet touch.
Keep It Fresh: Storage and Reheating Tips
Store your chocolate scones in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 1 month. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes until warm and flaky. If frozen, let them thaw at room temperature first, then reheat as needed.
Mix It Up: Recipe Variations
Customize your scones to suit your taste! Swap the semisweet chocolate chips for white chocolate or dark chocolate for a different flavor profile. Add a handful of chopped nuts like pecans or almonds for extra crunch. For a fruity twist, fold in dried cherries or raspberries along with the chocolate chips. The possibilities are endless!
Quick Tips for Success
For the flakiest scones, make sure your butter and heavy cream are ice cold. Handle the dough as little as possible to prevent the butter from melting. If you don’t have a food processor, use a pastry cutter or your fingertips to cut the butter into the dry ingredients. Chilling the shaped scones in the freezer before baking helps them hold their shape and rise beautifully.
Scones
Ingredients
- 2 cups all-purpose flour (250 g)
- ¼ cup granulated sugar (50 g)
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup very cold unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold (113 g)
- ½ cup heavy cream (120 ml)
- ¼ teaspoon vanilla extract
- ½ cup add-ins optional: frozen berries, chocolate chips, nuts, etc.
- Additional heavy cream for brushing over scones optional
- Additional sugar for sprinkling over scones optional
Instructions
- Preheat your oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
- Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.
- Cut butter into Tablespoon-sized pieces and scatter over flour mixture, pulse until butter is cut up into the flour mixture and butter pieces are no longer visible.
- Combine the cream and vanilla extract in a measuring cup and pour heavy cream over your flour mixture.
- Pulse until dough begins to clump together.
- Transfer dough to a lightly floured surface and (handling lightly, as you don’t want to over-work this dough) add any add-ins at this point, gently working them into the dough. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.
- Form the dough into a smooth disk about 1″ thick by 6″ round. Cut the disk into 8 wedges, pressing the knife straight down with each cut.
- Transfer wedges to prepared baking sheet and place about 2″ apart. Brush lightly with cream and sprinkle with sugar.
- Bake on 375F (190C) for 14-16 minutes or until edges are just beginning to turn golden brown. Don’t over-bake your scones or they will be dry and tough.
- Allow scones to cool on baking sheet before serving and enjoying.