Chocolate Scones

5 from 1 vote

These easy chocolate scones are rich, tender, and perfect for busy mornings or weekend baking. Made with simple pantry ingredients and finished with a light chocolate drizzle if you’re feeling fancy. A quick breakfast or brunch treat that feels bakery-style without the fuss

Prep Time10

Cook Time22

Course: Breads, Breakfast

Cuisine: American

Servings:

Calories: 299kcal

Author: Raquel Pineira

Equipment

2 medium bowls
Baking Sheet
Cooling rack
Parchment Paper

Ingredients

2 cups all purpose flour
½ cup unsweetened cocoa powder Dutch-process preferred
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter cubed
¾ cup heavy cream plus extra for optional brushing
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chunks or chips

Optional Chocolate Drizzle:

⅓ cup chocolate chips
1 tsp coconut oil or butter

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Stir in the chocolate chunks or chips.
In a separate bowl, whisk together cream, egg, and vanilla. Pour over dry ingredients and gently mix until just combined. Do not overmix.
Turn the dough onto a lightly floured surface and pat into an 8-inch circle about 1 inch thick.
Cut into 8 wedges and place on the prepared baking sheet.
Optional: Brush the tops with a little extra cream for a golden, slightly glossy finish.
Bake for 18–22 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs.
Let scones cool on a wire rack. Melt chocolate chips with coconut oil until smooth and drizzle over cooled scones.

Notes

Use cold butter and avoid overmixing to create flaky, tender layers.
For best results with the drizzle, wait until the scones have cooled so the
chocolate sets nicely on top.
Store cooled scones in an airtight container at room temperature for up to 2 days, refrigerate for 5 days, or freeze for up to 3 months individually wrapped in an airtight container.

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