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.
Servings: 12 scones
Calories: 314kcal
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.
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