Introduction

These chocolate scones are rich, tender, and packed with mini chocolate chips for an extra burst of sweetness. Perfect for breakfast or an afternoon treat, they offer the perfect balance of cocoa flavor and buttery texture.

Several triangular chocolate scones are arranged on a white marbled surface. Each scone has a rough, slightly crumbly texture with visible chunks of dark chocolate embedded in the brown dough. The tops of the scones are drizzled with shiny, thick chocolate sauce, creating irregular lines and small pools on and around the edges. The scones vary slightly in size and shape, and the overall close-up shot highlights the moist, rich appearance of the chocolate drizzle and the baked, dense scone base. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
8 tablespoons unsalted butter (very cold, cut into pieces or grated)
1 egg
1 cup heavy whipping cream
1 cup mini chocolate chips (plus more for drizzling, if desired)

Instructions

Step 1: Preheat your oven to 425°F.
Step 2: In a large bowl, combine the flour, cocoa powder, sugar, baking powder, and salt.
Step 3: Cut in the cold butter using a pastry blender or fork until the butter pieces are about the size of peas.
Step 4: Whisk together the egg and heavy cream. Gradually add this mixture to the flour mixture until the dough just sticks together. Avoid over-mixing. Reserve any extra cream mixture.
Step 5: Gently fold in the mini chocolate chips. The dough will be thick.
Step 6: Divide the dough into two equal parts and shape each into a circle about 1/2 to 3/4 inch thick.
Step 7: Cut each circle into 6 triangles and place them on a baking sheet lined with parchment paper or a Silpat mat.
Step 8: Brush the tops of the scones with the reserved cream and egg mixture. If you don’t have any extra, you can use just heavy cream or an egg wash, or skip this step altogether.
Step 9: If your kitchen is warm or the dough has softened, chill the scones on the baking sheet in the refrigerator or freezer for 10–15 minutes. Cold dough helps them rise better.
Step 10: Bake the scones for 12–15 minutes until they are lightly browned on the bottoms.
Step 11: For a chocolate drizzle, bring a small pot of water to a boil and then turn off the heat. Place about 1/4 cup of chocolate chips in a heatproof bowl and set it over the pot without touching the water.
Step 12: Let the chocolate melt slowly, then stir until smooth.
Step 13: Drizzle the melted chocolate over the cooled scones and allow it to set before serving.

Tips & Variations

For a nuttier flavor, add chopped walnuts or pecans along with the chocolate chips.
If you prefer a sweeter scone, sprinkle a little coarse sugar on top before baking.
Use dark, milk, or white chocolate chips to customize the flavor.
Ensure the butter is very cold to achieve the best flaky texture.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped well for up to 1 month. Reheat gently in a low oven or microwave before serving to restore freshness.

How to Serve

The image shows eight triangular chocolate scones with a dark brown, slightly rough texture topped with drizzles of melted dark chocolate. The scones are arranged around and on a silver wire cooling rack with a long handle, placed on a white marbled surface. Some scones have visible chocolate chips embedded in the dough, adding texture and darker spots. Small chocolate chips are scattered around the rack on the surface. The overall look is rich and chocolatey, with the drizzle adding a glossy finish on top of the matte scones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones dairy-free?

Yes, substitute the heavy cream with a full-fat non-dairy milk like coconut cream and use a plant-based butter alternative. The texture may vary slightly but they will still be delicious.

Can I prepare the dough ahead of time?

Absolutely. You can mix the dough and shape the scones, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.