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Rich Chocolate Scones laden with chocolate chips and cocoa powder are taken to the next level with an easy chocolate glaze in a delicious and decidedly American twist on the traditional Scottish recipe. They are incredible! This easy chocolate scones recipe is perfect for breakfast, dessert or an afternoon treat!
I’m not saying I can’t trust a person who doesn’t love chocolate, but maybe not completely? Some of my other favorite chocolate-for-breakfast recipes include Chocolate Chip Muffins, Chocolate Gravy over Buttermilk Biscuits, and Chocolate Crepes!
Recipe for the Best Chocolate Scones
I LOVE a good scone! And oh boy are these chocolate scones amazing! We have high standards when it comes to scones because if they are done poorly they can be sad and dry and tasteless. But not these babies! They somehow manage to be tender and flaky and wonderful, with three types of chocolate packing a wallop of flavor!
If you love chocolate donuts, chocolate crepes, or chocolate muffins, then you definitely want to give these scones a try!
I can’t imagine life without chocolate. Can you?! We always have some in the house and it’s always a first choice when it comes to baking. I’m also a fan of traditional Scottish scones, (did you know the first mention of a scone was in Scottish literature from the 1500’s?) however, I wanted to make them a little more extra and make homemade Chocolate Scones, which is a decidedly non-Scottish approach. I hope my Robertson ancestors can forgive me.
This recipe for Chocolate Scones is perfect to whip up for a special breakfast or brunch, or to have as dessert or a snack in the afternoon when you’re craving something sweet. Basically, they’re great anytime! These easy chocolate scones would be perfect for Valentine’s Day or for a Mother’s Day brunch!
It doesn’t take much to put these Chocolate Scones together, just 15 minutes of prep and 20 minutes of baking. The one ingredient that you may need to buy for this chocolate scones recipe if you haven’t used it before, is Dutch-processed Cocoa Powder. You can use regular unsweetened cocoa powder instead, but your scones won’t be quite as dark or taste quite as chocolatey.
What is Dutch Processed Cocoa Powder?
This popular type of cocoa powder is washed in an alkaline solution to neutralize its acidity, making the final result even more chocolatey. If you’re looking for the ultimate chocolate flavors in your baking, THIS is the cocoa powder to use! The biggest thing to know about dutch processed cocoa powder is that it won’t react to baking soda so it can only be used in recipes that call for baking powder as the principal leavening agent.
You can find it easily at almost any supermarket next to the regular cocoa powder or order your favorite brand online. Ghiradelli, Guittard, and Rodelle each make fantastic dutch processed cocoa powder, but even Hershey’s Special Dark is pretty good! I’ve listed a few links below if you’re struggling to find some!
Chocolate Scones Ingredients
All of these ingredients are pantry staples so you can enjoy a little chocolate breakfast treat whenever you get the craving!
- Flour: Simple, plain, all-purpose flour is the base of this Chocolate Scones recipe.
- Cocoa powder: I used Dutch-process cocoa powder which has a reduced acidity as it’s been treated with an alkaline, making it taste more neutral than regular cocoa powder.
- Sugar: We want our scones to taste nice and sweet, but not too sweet or they cross a line from scone to being brownie-ish but not in a nice way. I opted for white sugar this time.
- Baking powder and baking soda: These ingredients help the chocolate scones to rise and not be too dense.
- Butter: Traditional Scottish scones use butter, so that what we’ll add here as well for some buttery richness and moisture.
- Chocolate chips: Semisweet or bittersweet chocolate chips go perfectly in this recipe! Dark would work as well, however, milk chocolate chips are a little too sweet for our tastes.
- Milk: Milk will bind all of our other ingredients together. It’s just enough liquid to moisten and hold everything together.
- Egg: Eggs are another binding agent, and on top of that, help the scones to rise a little more.
- Vanilla extract: Just a little vanilla helps to elevate all of the other flavors in this chocolate scones recipe.
- Sugar: Powdered sugar is perfect for this chocolate glaze as it avoids any lumps or a grainy texture.
- Cocoa powder: It’s a chocolate glaze so I added cocoa powder. It doesn’t have to be Dutch-processed, regular will do!
- Milk: Milk is what turns all of these ingredients into a smooth glaze. I prefer it over water as it has flavor and richness as well as being a liquid.
- Vanilla extract: Can’t forget the vanilla! It really brings everything together.
How to Make Chocolate Scones
- Prep the oven and baking sheet. Firstly, get your oven going to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk the dry ingredients. Secondly, in a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. The scone does won’t get mixed too much once the butter and liquids are added, so it’s important to disperse the cocoa powder and leavening agents from the get-go.
- Grate the butter. Next, grate a stick of really cold butter on the large holes of a box grater. I usually keep a package of butter in the freezer and grab one of those sticks when making scones so it’s extra cold. Add the butter to the flour mixture and cut in with a pastry cutter until it resembles crumbs or small peas. Add the chocolate chips and toss well to coat.
- Mix up the wet ingredients and then add the dry. In a separate bowl, whisk together the milk, eggs, and vanilla extract. Add to the dry ingredients, stirring with a spatula to evenly moisten. The dough will be very shaggy.
5. Turn, squeeze, and divide. After that, turn the scone dough out onto a large piece of parchment paper. Use the parchment paper to squeeze the scone dough into a ball, pressing and kneading until it comes together. Divide into two pieces and pat them into two 6-inch discs that are roughly 3/4″ to 1″ thick. Use a pastry cutter or sharp knife to cut each disc into 6 wedges for 12 scones. They might seem a little on the small side, but they will expand a bit while baking. If you really want them larger, you could just do one big disk and only cut 8 scones instead.
6. Bake! Arrange the scones on the parchment-lined baking sheet. Bake for 18-22 minutes, just until done. Cool.
7. Make the glaze and drizzle. Finally, while the scones cool, whisk the powdered sugar, cocoa powder, milk, and vanilla extract together to form a glaze. Drizzle the glaze over the scones. The glaze will set after 20 to 30 minutes.
How do I store these chocolate scones?
Like all scones, you can store them in an airtight container on the counter for about a week before they start tasting stale! You can also freeze them, wrapped in plastic wrap, and then placed in a freezer bag for up to 3 months. If you decide to freeze them, don’t glaze the chocolate scones until you are ready to eat them, and make sure you thaw completely before glazing and consuming them. They taste great heated up in the toaster oven or microwave!
If you want to play with the flavors a bit, here are some ideas that I think have the potential to work well with this chocolate scone base.
- Switch out the chips: Try swapping in white chocolate or peanut butter chips for the semisweet ones. Heck, you could even do mint chips or butterscotch and see how it goes!
- Raspberry or strawberries: Try throwing in 1 cup of chopped strawberries or fresh raspberries instead of (or along with) the chocolate chips. Because fruit and chocolate are delicious together!
- Get nutty: Why not add in 1 cup of chopped pecans, almonds, or walnuts for a little crunch?
What can I serve chocolate scones with?
Personally, I like these just as they are with a glass of cold milk and some fruit, but you can almost treat them like Traditional Scottish Scones, sliced in half with toppings! Here are a few ideas to get you started:
- Nut butter (almond, peanut, or hazelnut like Nutella)
- Clotted Cream is hard to find in the US, but whipped heavy cream would be a good substitute.
- Cream cheese
- Fresh fruit: strawberries, bananas, cherries, raspberries, blueberries.
- Strawberry or raspberry jelly/jam
- Easy Raspberry Coulis Dessert Sauce
- Raspberry Butter
- Whipped Cinnamon Honey Butter
What are some brands of Dutch-process cocoa powder?
Dutch-processed cocoa powder is the best cocoa powder for all of your baking needs – it just tastes amazing! Here are a few brands you can easily buy online, or pick up in some grocery stores (I have seen all of them in my local stores except for the King Arthur kind):
- Guittard Cocoa Rouge Unsweetened Cocoa Powder
- Rodelle Gourmet Baking Cocoa
- King Arthur Double-Dutch Cocoa or Bensdorp Dutch-Process Cocoa
- Ghirardelli Majestic Cocoa Powder
More Sweet Bread Recipes Like This
- Deborah’s Knotted Orange Sweet Rolls
- Coconut Lime Glazed Banana Bread
- Christmas Star Bread
- Glazed Apple Fritter Yeast Bread
- Pumpkin Chocolate Babka
- The BEST Homemade Cinnamon Rolls
- Passion Fruit Lemon Loaf Cake
- 2 1/2 cups all-purpose flour
- 1/3 cup Dutch-process cocoa powder
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold salted butter
- 1 1/2 cups semisweet or bittersweet chocolate chips
- 1 cup milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup powdered sugar
- 1/4 cup cocoa powder
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Grate the butter on the large holes of a box grater, then add to the flour mixture and cut in with a pastry cutter until it resembles crumbs or small peas. Add the chocolate chips and toss to coat.
- In a separate bowl, whisk together the milk, eggs, and vanilla extract. Add to the dry ingredients, stirring with a spatula to evenly moisten. The dough will be very shaggy.
- Turn the scone dough out onto a large piece of parchment paper. Use the parchment paper to squeeze the scone dough into a ball, pressing and kneading until it comes together. Divide into two pieces and pat them into two 6-inch discs that are roughly 3/4" to 1" thick. Use a pastry cutter or sharp knife to cut each disc into 6 wedges for 12 scones.
- Arrange the scones on the parchment lined baking sheet. Bake for 18-22 minutes, just until done. Cool.
- While the scones cool, whisk the powdered sugar, cocoa powder, milk, and vanilla extract together to form a glaze. Drizzle over the scones. The glaze will set after 20-30 minutes.
- Freezing Instructions: The scones can be frozen and stored in an airtight bag for up to 2 months. Let thaw on the counter before serving.