Chocolate Scones

Scones are an ideal treat for breakfast, brunch or an afternoon snack. I love baking batches of lemon scones or strawberry scones for fruity flavor, but this chocolate scones recipe puts an even more scrumptious twist on a classic. When we say chocolate, we mean it: You get three hits of chocolate, both inside and out.

As with many scone recipes, this one uses baking powder and baking soda for leavening, plus buttermilk for tang and texture and cold butter for flakiness. There’s cocoa and chocolate chips in the dough, and melted chocolate is drizzled on top after they bake. These scones are soft and fluffy with plenty of chocolate in every bite to satisfy any chocolate lover.

Ingredients for Chocolate Scones

• All-purpose flour: Start with a base of dry ingredients for this chocolate scone recipe. All-purpose flour provides structure for the scones.
• Baking cocoa: Baking cocoa is an all-encompassing term for unsweetened cocoa powder, both natural and Dutch-processed. Natural cocoa adds a more robust, tangy chocolate flavor, and Dutch-processed cocoa offers a milder taste. Hershey’s is still our Test Kitchen’s best cocoa powder pick for general baking.
• Granulated sugar: Granulated sugar adds sweetness to the dough and makes the scones more tender.
• Leaveners: This recipe uses baking powder and baking soda to help the scones rise. Test your baking powder and baking soda to make sure they’re fresh.
• Salt: A small amount of salt balances the flavor and sweetness in this chocolate scone recipe.
• Butter: Cutting cold cubed butter into the dry ingredients creates those flaky pockets that make good scones great. You’ll also brush some melted butter on the tops before baking for a beautiful golden appearance.
• Buttermilk: Buttermilk’s acidity helps create a fluffy texture and adds moisture to the scones. None on hand? Make buttermilk by combining milk with vinegar or lemon juice.
• Semisweet chocolate chips: Semisweet chocolate chips add even more chocolate to these scones, both inside the dough and as a glaze you drizzle on top after baking. You can also use bittersweet or dark chocolate chips.
• Heavy whipping cream: Heavy whipping cream is used for the chocolate glaze.

Directions

Step 1: Combine the dry ingredients

In a large bowl, combine the flour, cocoa, sugar, baking powder, baking soda and salt.

Step 2: Add the butter, buttermilk and chocolate chips

Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk just until moistened.

Editor’s Tip: Use a pastry blender to cut the butter into the dry mixture. If you don’t have a pastry blender, use a large fork.

Fold in the chocolate chips.

Step 3: Knead and cut the dough

Turn the dough onto a lightly floured surface, and knead gently 10 to 12 times or until the dough is no longer sticky. Divide the dough in half. Gently pat or roll each portion into a 7-inch circle.

Cut each circle into six wedges. Separate the wedges and place them on an ungreased baking sheet. Brush with melted butter.

Step 4: Bake the scones

Bake at 425°F for 12 to 15 minutes or until lightly browned.

Step 5: Top the scones

Meanwhile, in a small microwave-safe bowl, combine heavy whipping cream and chocolate chips. Microwave in 10- to 20-second intervals until the chocolate melts and the mixture is smooth. Drizzle the chocolate over the scones.

Editor’s Tip: Don’t overheat the chocolate or it will seize up. Stir the chocolate and cream after each microwave blast, stopping when the mixture is smooth.

Chocolate Scone Variations

• Use other chocolate chips: This recipe calls for semisweet chocolate chips, but any kind of chocolate chips are great. Replace the semisweet with milk chocolate, dark chocolate or even white chocolate chips.
• Try another glaze: Skip the chocolate drizzle and make a simple confectioners’ sugar glaze with orange extract for chocolate-orange scones or go with a vanilla glaze.
• Add coconut: Chocolate and coconut are a wonderful match. Incorporate 1/2 cup shredded sweetened or unsweetened coconut into the scone dough before forming and cutting.

How to Store Chocolate Scones

To preserve the soft texture and flavor of these chocolate scones, store them in an airtight container or zip-top bag. They’ll last up to four days at room temperature or a week in the refrigerator.

Can you freeze chocolate scones?

Scones of any kind freeze very well. Store them wrapped in a layer of storage wrap and another of aluminum foil, then keep them in the freezer for up to two months. Remove the scones from the freezer and let them thaw at room temperature.

Chocolate Scone Tips

What can you serve with chocolate scones?

Chocolate scones can be served any time of day, for breakfast and brunch, an afternoon snack or an after-dinner treat. Pair them with a mug of coffee or tea, or dish them up with ice cream for dessert. You could make chocolate strawberry shortcakes with them by slicing each scone in half and topping it with homemade whipped cream and fresh berries.

Can I make round chocolate scones?

This recipe calls for dividing the dough and cutting triangle-shaped scones, but you can use other shapes. Use a round biscuit cutter to make round chocolate scones instead if desired.

Do I have to use cold butter when making scones?

While most baking recipes call for softened butter or melted butter, it’s important to use cold butter for scones. Cold butter helps create a flaky, buttery texture in each bite.