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Chocolate Scones Recipe

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★★★★★

4.8 from 88 reviews

These rich and tender chocolate scones are a perfect treat for chocolate lovers. Made with cocoa powder and mini chocolate chips, these scones have a moist crumb and a slightly crisp exterior. Topped optionally with a silky chocolate drizzle, they make an indulgent breakfast, snack, or dessert that’s easy to prepare and bake from scratch.

Ingredients

Scale

Scone Dough

  • 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

Topping

  • Extra heavy cream and egg mixture for brushing (optional)
  • Additional chocolate chips (1/4 cup) for melting and drizzling (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the scones.
  2. Mix Dry Ingredients: In a large bowl, combine the all purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt until evenly mixed.
  3. Cut in Butter: Using a pastry blender or fork, cut the very cold unsalted butter into the dry ingredients until the butter pieces are about the size of peas for a flaky texture.
  4. Add Wet Ingredients: Whisk together the egg and heavy whipping cream. Gradually add this mixture to the flour and butter combination, stirring gently until the dough just comes together. Be careful not to overmix. Reserve any leftover cream mixture.
  5. Incorporate Chocolate Chips: Fold in the mini chocolate chips gently into the thick dough ensuring even distribution.
  6. Shape Dough: Divide the dough into two equal parts and shape each into a round circle about 1/2 to 3/4 inch high.
  7. Cut Scones: Slice each circle into 6 triangular wedges, resulting in 12 scones total. Place them spaced on a parchment paper or Silpat-lined baking sheet.
  8. Brush Topping: Brush the tops of the scones with the reserved cream and egg mixture. This step is optional but helps create a browned and slightly glossy top.
  9. Chill Dough: If working in a warm kitchen or if dough has warmed, refrigerate or freeze the scone sheet pan for 10-15 minutes to help the scones rise better during baking.
  10. Bake: Bake the scones in the preheated oven for 12-15 minutes or until the bottoms are lightly browned and the scones feel firm to the touch.
  11. Melt Chocolate for Drizzle: Fill a small pot with water halfway and bring to a boil. Place 1/4 cup chocolate chips in a heatproof bowl that fits over the pot without touching the water. Turn off heat and set the bowl over the pot to melt the chocolate gently, stirring until smooth.
  12. Drizzle Chocolate: Using a small spoon, drizzle the melted chocolate over the cooled scones and allow it to set before serving.

Notes

  • Keep the butter very cold for flaky and tender scones.
  • Do not overmix the dough to avoid tough scones.
  • Chilling the dough before baking helps the scones rise better and retain shape.
  • The chocolate drizzle is optional but adds an extra touch of richness.
  • Scones are best enjoyed the day they’re baked but can be stored in an airtight container for up to 2 days.

Keywords: chocolate scones, cocoa scones, breakfast scones, chocolate chip scones, baked scones, chocolate pastry

Find it online: https://tastewithamy.com/chocolate-scones-recipe/