Perfectly Chocolatey Chocolate Scones
If eating chocolate for breakfast is your thing then you’re going to love these chocolate scones. This was actually my first scone recipe on the blog, and today I’m sharing an updated version that makes tastier, more chocolatey, and easier to prepare scones. These not-new-but-improved chocolate scones are wonderfully tender with buttery, flaky interiors (similar to my biscuit recipe, though the layers aren’t quite as intense), and a rich chocolate glaze. They’re the dark and dreamy sister to my classic scone recipe, and they’re SO simple to make. I make mine with a food processor, but with a little extra elbow grease, they can definitely be made without one too (I’ve included notes on how to do so below). The key technique for perfectly layered scones is the lamination (folding the dough over itself repeatedly), but even that isn’t tricky. I use this technique in my strawberry shortcakes and puff pastry too, and it creates the most beautiful, buttery layers. It’s totally worth the effort!
You’ll love these scones because:
They’re easy to make (especially with a food processor). With cocoa in the dough and the glaze, plus two kinds of chocolate chips throughout, they’re perfectly chocolatey. The dough can be made in advance, so you can pop it in your fridge and enjoy warm scones for breakfast anytime. They’re perfectly sweet without being overly decadent (so you don’t feel too guilty enjoying them for breakfast or brunch!)
What You Need
You only need a few pantry staples to make my chocolate scones. Here are some of the important ones!
Cocoa powder. I recommend natural cocoa powder here. This is my preferred cocoa for many of my chocolate recipes, from my chocolate cake to my chocolate crepes. Dutch process could be used, but the flavor will not be the same.Cold butter and cream. Keeping these ingredients cold is key! The colder the butter, the lighter, fluffier, and more tender the interior of your scones will be. I actually like to freeze my butter for about 15-20 minutes before I start baking to make sure it is extra cold!Baking powder. Make sure your baking powder is fresh–bad baking powder will affect how your chocolate scones rise and could make them taste bitter. Chocolate chips. I use a blend of regular and mini semisweet chips. Peanut butter or white chocolate chips would be great too!
SAM’S TIP: Overbaked scones will be dry and hard, so pay attention to them while they’re in the oven. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Scones
SAM’S TIP: When cutting your scones into wedges, press straight down with your knife. Sawing into the dough can cause the scones to topple over in the oven. You can also cut your chocolate scones into squares, circles, or any shape using a glass or cookie cutter–just make sure to press straight down with them too! You’re only 30 minutes away from the butteriest, flakiest, best chocolate scones you’ve ever had! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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