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You are here: Home / Recipes / Breakfast / Chocolate Scones

Chocolate Scones

Published April 5, 2022 by Lauren Vavala

Thanks for sharing!

Two images of chocolate scones with text overlay between them.
Chocolate scones with text overlay.
Chocolate scones with text overlay.
Chocolate scones with text overlay.
Chocolate scones with text overlay.

Homemade Chocolate Scones are rich, sweet and absolutely decadent – they taste almost like chocolate cake for breakfast. This is an easy recipe to make and gives you the most perfect scones that are incredibly flaky, tender and moist.

Chocolate scones on parchment paper.

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After perfecting my standard scones recipe, that I have used in all of my previous scones recipes on Delicious Little Bites – including my very popular White Chocolate Raspberry Scones, I have decided to tackle the chocolate scone!

The recipe actually isn’t all that much different. A few minor changes and the addition of cocoa powder, chocolate chips and an optional (but not really) chocolate drizzle, make these chocolate scones mouthwateringly delicious!

These sweet scones can be served for breakfast, as an afternoon snack or even as dessert. Who doesn’t love chocolate cake for breakfast?

If you like this recipe you are sure to enjoy Chocolate Chip Scones and Pumpkin Chocolate Chip scones too.

Why This Recipe Works

This recipe is quick and easy to make. The procedure is straightforward, and the scones only need to be baked for about 15 minutes.

Homemade Chocolate Scones are moist and sweet. These are definitely not dry or crumbly scones.

Scones make a delightful breakfast or snack with coffee and tea. Since these are like a triple-chocolate delight when topped with a chocolate drizzle, this makes them especially perfect for dessert.

Step-by-Step Instructions

Ingredients

Ingredients to make chocolate scones on a marble background with text overlay.

  • 2 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1/4 cup sugar
  • 1 tablespoon baking powder: make sure it’s fresh and hasn’t been opened for longer than a year for the best rise.
  • 3/4 teaspoon salt
  • 8 tablespoons unsalted butter: cut into cubes or grated. Be sure that your butter is very cold when you are making scones. You can even place it in the freezer for 5-10 minutes before using it.
  • 1 egg
  • 1 cup heavy cream
  • 1 cup chocolate chips: I prefer to use mini chocolate chips so you get plenty in each bite. If you want to make a chocolate drizzle to top the scones, you will need about 1/4 cup extra chips.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Preheat oven to 425°F.

Create!

Dry ingredients for chocolate scones in a glass bowl with a spoon and other ingredients around it.

Combine flour, cocoa powder, sugar, baking powder and salt in a large bowl and combine.

Butter pieces cut into dry ingredients for scones with other ingredients around the bowl.

Cut in the butter using a pastry blender or fork until the pieces of butter are about the size of a pea.

Chocolate scone dough in a glass bowl.

Whisk together the egg and heavy cream. Add gradually to the flour mixture until it just sticks together. Do not over mix. Reserve any extra cream mixture.

Chocolate scones dough with mini chocolate chips mixed into it in a glass bowl.

Gently stir in the mini chocolate chips. The batter will be thick.

Chocolate scones dough shaped into two discs on a parchment paper with one cut into 6 triangles.

Divide the dough in half and shape into two circles, about 1/2-3/4-inch high.

Chocolate scones cut into triangles and topped with cream prior to baking.

Cut into 6 triangles. Place on a parchment paper or Silpat mat-lined baking sheet.

Chef’s Tip: you can place the baking sheet in the refrigerator or freezer for 5-10 minutes before baking to ensure the dough is still very cold going into the oven. This will give your scones the best rise and the most perfect tender crumb. 

Brush the extra cream and egg mixture onto the tops of the scones. Don’t be alarmed that the tops are white. It will mostly disappear once baked. If you don’t have extra, you can brush either heavy cream or an egg wash on top, if desired. This step is not necessary and can be skipped, if preferred.

Baked chocolate scones on a sheet pan.

Bake for 12-15 minutes or until just lightly browned on the bottoms.

Allow to cool.

Melted chocolate being drizzled onto a chocolate scone.

If you’d like to make a chocolate drizzle for the tops, fill a small pot about halfway with water and bring to a boil. Place about 1/4 cup of chocolate chips in a bowl large enough to sit over the pot without touching the water.

Once the water reaches a boil, turn off the heat and place the bowl of chocolate chips over the pot. Allow to sit for moment, then stir until melted and smooth.

Drizzle the melted chocolate over the scones with a small spoon and allow to cool to and set.

Present!

Scones on a cooling rack with other scones and chocolate chips around it.

Scones can be served warm or at room temperature.

Tips and Techniques

  • Using weights rather than cups will give you the most accurate results. Mini chocolate chips and standard size chips will have a difference in weights, so using cups works better for them.
  • Ensure that your butter is very cold when you are making scones.
  • Cold dough rises better, so it’s important to keep the dough cold until it goes into the oven for the best scones. If you need to, you can place it in the freezer for a few minutes after shaping and cutting the scones.
  • Store leftover scones in an airtight container at room temperature. Use within 1-2 days for best results.

FAQ’s

Can Scones Be Made Ahead Of Time?

You can make scones the night before. Shape the dough into rounds, then refrigerate until morning, or when needed.

Can You Freeze Scones?

Yes. Shape and cut the scones dough, if desired. Wrap them individually tightly in plastic wrap and store in the freezer. To bake, you may need to add a few minutes to the bake time of the recipe. Use any frozen scones within a month for best results.

More Scones Recipes

Mixed Berry Scones
Mixed Berry Scones combine a trio of berries in a moist, tender buttermilk based scone recipe. These delicious scones can be enjoyed for breakfast, brunch, or as a sweet dessert. They are the perfect treat to enjoy with a hot cup of coffee or tea.
Get The Recipe
Close up of a mixed berry scone on a white table with fresh berries, parts f 2 more scones, and a small white bowl all around it
White Chocolate Chip Blueberry Scones
White Chocolate Chip Blueberry Scones combine fresh blueberries and sweet white chocolate chips in a buttermilk based scone recipe. These tender, moist scones can be enjoyed for breakfast, brunch, or as a sweet snack.
Get The Recipe
A white Chocolate Chip Blueberry Scone on a gray background with a blue and white striped towel, a small blue bowl of vanilla glaze, loose blueberries, and a wood board with 2 scones and blueberries on it all around
Blackberry Scones
Blackberry Scones are loaded with juicy, sweet blackberries in a moist, tender buttermilk based scone recipe. These delicious scones can be enjoyed for breakfast, brunch, or as a sweet dessert. They are the perfect treat to enjoy with a hot cup of coffee or tea.
Get The Recipe
Close up of a single blackberry scone.

Love this recipe for Chocolate Scones? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Close up of a chocolate scone on a wire rack.
Print

Chocolate Scones

Homemade Chocolate Scones are rich, sweet and absolutely decadent – they taste almost like chocolate cake for breakfast. This is an easy recipe to make and gives you the most perfect scones that are incredibly flaky, tender and moist.
Course Breakfast, Dessert, Snack
Cuisine Beef
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 scones
Calories 314kcal
Author Lauren Harris

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

  • Preheat oven to 425°F.
  • Combine flour, cocoa powder, sugar, baking powder and salt in a large bowl and combine.
    2 cups all purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 cup granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon salt
  • Cut in the butter using a pastry blender or fork until the pieces of butter are about the size of a pea.
    8 tablespoons unsalted butter
  • Whisk together the egg and heavy cream. Add gradually to the flour mixture until it just sticks together. Do not over mix. Reserve any extra cream mixture.
    1 egg, 1 cup heavy whipping cream
  • Gently stir in the mini chocolate chips. The batter will be thick.
    1 cup mini chocolate chips
  • Divide the dough in half and shape into two circles, about 1/2-3/4-inch high.
  • Cut into 6 triangles. Place on a parchment paper or Silpat mat-lined baking sheet.
  • Brush the extra cream and egg mixture onto the tops of the scones. Don’t be alarmed that the tops are white. It will mostly disappear once baked. If you don’t have extra, you can brush either heavy cream or an egg wash on top, if desired. This step is not necessary and can be skipped, if preferred.
  • If the dough has warmed up or if you are working in a warm kitchen, place the sheet pan in the refrigerator or freezer to re-chill for 10-15 minutes. The scones will rise best if the dough is cold going into the oven.
  • Bake for 12-15 minutes or until just lightly browned on the bottoms.
  • If you’d like to make a chocolate drizzle for the tops, fill a small pot about halfway with water and bring to a boil. Place about 1/4 cup of chocolate chips in a bowl large enough to sit over the pot without touching the water.
  • Once the water reaches a boil, turn off the heat and place the bowl of chocolate chips over the pot. Allow to sit for moment, then stir until melted and smooth.
  • Drizzle the melted chocolate over the scones with a small spoon and allow to cool to and set.

Notes

Tips and Techniques

  • Using weights rather than cups will give you the most accurate results. Mini chocolate chips and standard size chips will have a difference in weights, so using cups works better for them.
  • Ensure that your butter is very cold when you are making scones.
  • Cold dough rises better, so it’s important to keep the dough cold until it goes into the oven for the best scones. If you need to, you can place it in the freezer for a few minutes after shaping and cutting the scones.
  • Store leftover scones in an airtight container at room temperature. Use within 1-2 days for best results.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1scone | Calories: 314kcal | Carbohydrates: 33g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 171mg | Potassium: 182mg | Fiber: 2g | Sugar: 14g | Vitamin A: 578IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg

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Filed Under: Breads, Breakfast, Cakes & Cupcakes, Desserts, Recipes

Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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