Triple Chocolate Scones Supreme

Jump to Recipe

These crumbly, yet moist triple chocolate scones taste like warm brownies from the oven. I call them Triple Chocolate Scones Supreme because there is nothing NOT supreme about them.

Triple Chocolate Scones Supreme on I call them Triple Chocolate Scones Supreme because there is nothing NOT supreme about them!

I’m currently wiping chocolate crumbs off my keyboard a… oh. And apparently my face. Kevin just walked in and told me I have melted chocolate on my chin.

Yes that just happened.

Alright, so. It’s all about chocolate on my blog today. All chocolate, all over the place. I mean all over the face. Chocolate scones, chocolate chunks, and chocolate drizzled on top. These scones, everyone, are your free ticket to eat dessert for breakfast.

Triple Chocolate Scones Supreme on I call them Triple Chocolate Scones Supreme because there is nothing NOT supreme about them!

These triple chocolate scones supreme taste like brownies. And your kitchen will smell like fresh baked brownies for about 6 hours after making them. Which is a reason in and of itself to make them, no? I call them “supreme” because that’s exactly what they are. A chocolate scone of supreme nature, thankyouverymuch.

I was inspired to make today’s scones after visiting a bakery last weekend at the lake. If you’re in the Lake Wallenpaupack area, definitely stop by Cakes & Scones. From their huge scone selection, I had a cranberry apricot scone covered in an orange glaze (just orange juice + confectioners’ sugar). It was crumbly yet moist, crispy on the edges, and tender in the center. In other words, it was the perfect scone.

I plan to make that cranberry version this week – maybe use this recipe and sub blueberries for dried cranberries, soak some chopped dried apricots in orange juice to soften them up and add a little flavor. I’m getting way off topic. Scones make me chatty. Anyway, they also had an orange poppy seed scone, a triple chocolate scone, and a few others. I have always been the weirdo to choose fruit in baked goods over chocolate, but I couldn’t get the idea of a triple chocolate scone out of my head for a week.

So I made some. And it was awesome. And my chocolate scone love affair began.

Triple Chocolate Scones Supreme on I call them Triple Chocolate Scones Supreme because there is nothing NOT supreme about them!

I use my favorite basic scone recipe for today’s chocolate scones. The same recipe used for my blueberry scones, chocolate chip scones, and lemon poppy seed scones. To make them chocolate, I swap out some flour for unsweetened cocoa powder. Since cocoa can dry baked goods out, I add a little extra heavy cream. I loathe dry tasting scones. Besides all this, I add semi-sweet chocolate chunks, a little glaze (I’ll get to that in a minute), and melted chocolate on top.

The two most important ingredients in your scones today are the frozen butter and the heavy cream. These scones are cream scones, so heavy cream is a must. Both the cream and the butter are integral to the texture and taste of your finished chocolate scones. Cream makes them unbelievably moist and butter makes them tender.

A little more on the butter: I prefer a scone made with frozen butter compared to just cold butter. Why? It’s imperative to use extremely cold butter in my scone recipe because when the little crumbs of butter melt as the scone bakes, they release steam and create little pockets of air – this makes the scones a little airy on the inside while remaining flaky and crisp on the outside. Cold butter isn’t good enough, I prefer frozen. Simply place a stick of butter in the freezer for 30 minutes ahead of time. You may shred the frozen butter with a grater or process a couple times in your food processor.

Frozen Butter for Triple Chocolate Scones

How to make triple chocolate scones on

Triple Chocolate Scones Supreme on I call them Triple Chocolate Scones Supreme because there is nothing NOT supreme about them!

The glaze. I add a glaze coating to my chocolate scones. Why? Well, I find that chocolate scones can dry out pretty quickly. And in my recipe testing, I found that the best solution for this is to coat them in a very thin, very simple glaze made from water, confectioners’ sugar, and vanilla. I do not use milk because it makes the glaze a little too white. I was looking for a clear-ish type glaze– water is best and I even tried it with a little black coffee one time too. That was tasty!

Give the scones a nice dunk in this mixture while they are still warm and allow it to “set” on top as the scones cool. This adds a little extra sweetness to the not-overly-sweet scones themselves, while simultaneously keeping them quite moist.

Triple Chocolate Scones Supreme on I call them Triple Chocolate Scones Supreme because there is nothing NOT supreme about them!

And on top? A melted semi-sweet chocolate drizzle, which makes the scones completely ridiculous in the best way possible. These brownie-like scones are crumbly on the edges, moist in the centers, and exploding with chocolate. The bites with the melted semi-sweet chocolate chunks inside are the best. Haha, NO. All the bites are the best.

Sorry for doing this to you on a Monday.

Triple Chocolate Scones Supreme

These crumbly, yet moist chocolate scones taste like warm brownies from the oven. I call them Triple Chocolate Scones Supreme because there is nothing NOT supreme about them. Every bite explodes with chocolate flavor. I love any excuse to eat chocolate for breakfast.


  • 1 and 2/3 cups (210g) all-purpose flour (careful not to overmeasure)
  • 1/3 cup (26g) unsweetened cocoa powder (dutch process is OK)
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/2 cup + 1 Tablespoon (135ml) heavy cream
  • 1 large egg
  • 1 and 1/2 teaspoons vanilla extract
  • 6 ounces semi-sweet chocolate, coarsely chopped1

Glaze + Topping

  • 1 cup (120g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (30ml) water (black coffee works too!)
  • 4 ounces semi-sweet chocolate, coarsely chopped1


  1. Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, cocoa, sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Add more heavy cream, 1 teaspoon at a time, until it comes together, if needed. Slowly and gently fold in the chopped chocolate. Try your best to not overwork the dough at any point. Work the dough into a ball with floured hands (I flour mine with a mix of cocoa powder and flour) as best you can and transfer to the prepared baking sheet. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Separate the scones and line them on the baking sheet with a little space between each one.
  4. Bake for 20-25 minutes or until cooked through; use a toothpick to check for doneness--a toothpick inserted will come out mostly clean. Remove scones from the oven and allow to cool for just a couple minutes. During this time (or while the scones are baking) prepare the glaze by whisking the confectioners' sugar, vanilla, and water together until smooth and thin. Dunk warm scones into the water and place on a wire rack with a baking sheet or paper towels underneath to catch the glaze as it drips down. The glaze will set after several minutes, but you can serve right away. Before serving, melt the 4 ounces of semi-sweet chocolate in the microwave in 15 second increments, stirring after each increment until melted. Drizzle over scones.
  5. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones that have been glazed (or not glazed) freeze well, up to 3 months.

Recipe Notes:

  1. I use Ghirardelli or Baker's semi-sweet chocolate (both found in the baking aisle) for the chunks in the scones as well as the drizzle on top. 1 heaping cup semi-sweet chocolate chips may be substituted for the chopped chocolate in the scones. For the chocolate drizzle, I find melting chocolate chips to a thin enough drizzling consistency to be a little tough. So I always use pure chocolate for drizzling. The drizzle is optional.

Adapted from My Favorite Blueberry Scones.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.
Decadent chocolate scones that taste like BROWNIES. These are unbelievably good!!


  1. Sally…these chocolate scones were absolutely delicious. I love the clear glaze and chocolate drizzle. Easy to make and very chocolatey. I live outside of Scranton, Pa and wii have to visit Cakes and Scones. Thanks for a great recipe!

  2. I made your amazing looking scones today. I followed your recipe, frozen butter, heavy cream and all, but I used chocolate chips. I have not glazed them yet. At the halfway point of cooking, I went to turn the cookie sheet and found butter bubbling around the scones. They had spread out a lot. I wiped up as much of the butter as I could.
    I baked them for a total of 20 minutes. They are flat, hard and burnt. They did not rise like yours either. The dough came together easily/quickly and I didn’t have to add more cream.
    I have been baking scones for years. First time this has happened to me. I would appreciate any suggestions, comments……

  3. Best scones I’ve ever had. My husband agrees! I didn’t change a thing about the recipe. Sally, I don’t know how you do it! Please post more scone recipes!

  4. I’ve made these a few times. They are so good. My boyfriend never likes scones because he finds they dry out quickly but not these. Warm then up in the microwave for a few seconds after they’ve been in the fridge and they are amazing. So much chocolate!

  5. OH. MA. GAH!  I just made these this morning and I think I’ve died and gone to heaven.  The hint of cinnamon in there just totally does it for me.  I used some black Chocolate Cappuccino coffee to make the glaze and I’m just speechless.  I’m also about to go into sugar overload/carb coma…..but it was worth it!

  6. Sally,

    I just made these this morning. My new obsession lately has been making all different types of scones. These rank right up there as the moistest, fluffiest scones to date. I followed your recipe to a “T” and they look exactly like your photos. Halfway through drizzling the chocolate, I sampled one and realized that they don’t even need the drizzle, so I left a few with just the glaze. Amazing recipe!!! These have made scone lovers out of people who have told me that they don’t care for scones. That’s the best part of all! Have a great day, Vicki

  7. Interesting note: I made these yesterday, but I didn’t have any heavy cream, so I used a half cup plain Greek yogurt mixed with a tablespoon skim milk to thin it out a bit, and they turned out amazing(ly?)! Almost like cake in texture. Lovely. I loved the glaze on it, as well. Perfection. Thank you for this! Your site is my go-to for recipes. =)

  8. This a one fantastic scone recipe! My family and I love it! My 6-year-old even asked for them for his birthday dessert. I find that to completely cover the scone in glaze, it’s best to make a double batch of the glaze. Then, pour a little of that glaze in a glass pie dish or something similar. Place a scone on top of the glaze in the pan, then continue spooning some glaze from the bowl (and from the pan too) to completely cover it. Then, lift it out with a pie server, and set it over a cooling rack that’s over a cookie sheet. I found this was the easiest way to completely cover the scone in glaze without trying to dunk it. Thanks so much for sharing this awesome recipe!

  9. Sally, I just made these for a gift and they are delish!! I used hershys chocolate bar for the drizzle and coffee for the glaze! Yum!

  10. These scones were AMAZING!!! I have tried to make scones before and have not had much success. These scones were so easy to make and the taste was out of this world. I made them for my husband’s birthday and he was elated. Thanks for giving us an excuse to eat chocolate for breakfast!

  11. Loved these scones!! I made them with a chai glaze (just brewed some yummy tea in place of water) for some extra kick– complemented the chocolate of the scones very well 🙂

  12.  I just made these triple chocolate scones and they are amazing! My husband thought they were a touch too sweet because I used milk chocolate for the drizzle but I think they were just right!   I guess they weren’t too sweet for him since he ate two of them haha…

  13. These sounded so good that I had to make them! Everything was going great until I misread the measurements and put in a whole cup of heavy cream instead of a half cup. My batter was way to wet so instead I decided to make cookies out of the dough. I rolled the dough into bigger balls and put them on a baking sheet and pooped them into the oven on 375 for 8 minutes. They turned out PERFECT!! They were nice and fluffy and super moist!!! They taste so good! I’m determined though to make this recipe again correctly 

  14. I don’t have a grater or food processor with me now so can I cut the butter into cubes, freeze them for about 30 minutes, then cut them in?

  15. I’d definitely cut the baking time down by several minutes; mine were in less than 20 minutes and they burned on the bottom! Will definitely try again, but not bake as long.

  16. I’m really wanting to make a chocolate covered cherry scone, Would substituting some chopped frozen cherries for the chopped chocolate work with this recipe?

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally