Triple Chocolate Scones Supreme

Want to eat brownies for breakfast? Here’s the acceptable solution! These melt-in-your-mouth chocolate scones are rich and moist inside with deliciously crumbly edges. Dunk in a glistening glaze coating, then top with a drizzle of chocolate.

Chocolate scone with chocolate glaze

I’m currently wiping chocolate crumbs off of my keyboard.

…and apparently my face. My husband just walked in and told me I have melted chocolate on my chin. I just finished testing this chocolate scone recipe and I clearly couldn’t wait to share it with you.

Chocolate scones with chocolate glaze

I call these Triple Chocolate Scones Supreme because that’s exactly what they are: supremely chocolatey. These are brownies masquerading as scones. And your kitchen will smell like fresh-baked brownies for the rest of the day.

These Chocolates Scones Are:

  • Crumbly on the edges
  • Soft, moist, and dense in the centers
  • Filled with melty chocolate
  • Topped with glaze, then more chocolate
  • Literally brownies for breakfast

Chocolate scone on white plate

Behind the Recipe

I used my favorite basic scone recipe as the starting point. To make them chocolate, I swapped out some flour for unsweetened cocoa powder. Since cocoa powder typically dries out baked goods, I added a little extra liquid. (In this case, heavy cream.) Lastly, I added a generous handful of semi-sweet chocolate chunks to the scone dough, then finished the scones with glaze and a chocolate drizzle.

How to Make Chocolate Scones

These chocolate scones are surprisingly easy. First, mix the dry ingredients together. You need flour, cocoa powder, sugar, baking powder, cinnamon, and salt. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. To avoid overly dense scones, work the dough as little as possible.

Next, whisk the wet ingredients together. You need heavy cream, 1 egg, and vanilla extract. These are my go-to wet ingredients in scones. Pour the wet ingredients into the dry ingredients, add some chocolate chips or chunks, then gently mix together. Form the dough into a disc, then cut into 8 wedges.

One of my tricks: To obtain a flaky center and a crumbly exterior, keep scone dough as cold as possible. I highly recommend chilling the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning!

After that, bake the scones for about 20-25 minutes before glazing.

Frozen butter shreds

Frozen Grated Butter

Frozen grated butter is key to scone success. Like with pie crust, you will work cold butter into the dry ingredients. The cold butter coats the flour, which creates tons of flour coated butter crumbs. When the butter/flour crumbs melt as the scones bake, they release steam which creates all the delicious scone flakiness we love. The exterior becomes crumbly, crunchy, and crisp.

Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. Remember, you don’t want to over-work scone dough.

I recommend grating the frozen butter with a box grater.

Chocolate scone dry ingredients

Chocolate scone dough

Prevent Dry Scones with This Glaze

I add a glaze coating to my chocolate scones. Why? I find that chocolate scones can dry out pretty quickly. And in my recipe testing, I found that the best remedy 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 thick. I was looking for a clear glaze. Water is best and I even tried it with a little black coffee one time, too. That was tasty!

Give the scones a quick dunk in the glistening glaze while they’re warm. The glaze will set on the scones as they cool. And if you’re REALLY in the mood for chocolate, don’t forget about the melted chocolate drizzle on top. You could even finish them off with salted caramel, too!

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.

Actually, all the bites are the best. ♥

Chocolate scone on white plate

Even More Chocolate Recipes:

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Chocolate scones

Triple Chocolate Scones

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 large scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Basically brownies pretending to be scones! Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.


  • 1 and 2/3 cups (210g) all-purpose flour (spoon & leveled)
  • 1/3 cup (26g) unsweetened cocoa powder (natural or dutch process)
  • 1/2 cup (100ggranulated 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 pure vanilla extract
  • 6 ounces semi-sweet chocolate, coarsely chopped*

Glaze & Topping

  • 1 cup (120g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) water (black coffee works too!)
  • one 4 ounce bar semi-sweet chocolate, coarsely chopped*


  1. Whisk flour, cocoa powder, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the 6 ounces of chopped chocolate, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  4. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  5. Meanwhile, preheat oven to 400°F (204°C).
  6. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  7. Bake for 22-25 minutes or until edges and top are set. Chocolate scones are done when a toothpick inserted into the center comes out clean. Remove from the oven and cool for a few minutes as you prepare the glaze.
  8. Make the glaze: Whisk the confectioners’ sugar, vanilla, and water together. Dunk warm scones into the glaze 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.
  9. Leftover glazed or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.


  1. Special Tools: Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush
  2. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
  3. Freeze After Baking: Freeze the baked and cooled scones before topping with glaze and chocolate drizzle. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes. Before serving, top with glaze and chocolate drizzle.
  4. Overnight Instructions: Prepare scones through step 3. Cover and refrigerate overnight. Continue with the recipe the following day.
  5. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
  6. Chocolate: Use baking chocolate sold as 4 ounce bars in the baking aisle, such as Ghirardelli or Baker’s brand.  1 heaping cup semi-sweet chocolate chips may be substituted for the chopped chocolate in the scones. Chocolate chips are a little tricky to melt into a pourable consistency, so I recommend sticking with the chocolate bar for the drizzle on top. The drizzle is optional.

Keywords: chocolate scones


  1. Francesca @ Love.Bake.Read says:

    Wowza! These have my name written all over them.

  2. 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!

  3. 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……

    1. Possibly the baking powder had expired?

  4. 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!

  5. 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!

  6. 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!

    1. black chocolate cappuccin? Where? how?

  7. Vicki Skonieczny says:


    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

  8. 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. =)

    1. I’ll have to try the scones this way!

  9. 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!

    1. Thanks for the tips Kristin. I think you can always add more glaze 😉 I’m so glad you family likes the recipe!

  10. 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!

  11. Fun size wife says:

    Oh, I could just stick my face in them! I love chocolate for breakfast!

  12. Leslie Perkins says:

    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!

  13. 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 🙂

    1. Chai glaze on top is probably incredible on these chocolate scones!

  14.  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…

  15. Sam Frohnapfel says:

    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 

  16. 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?

    1. Absolutely.

  17. 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.

  18. Could I substitute cream for yogurt or sour cream?

  19. 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. Yes! I think it would work and be delicious! Let me know how they turn out 🙂

  20. Would I be able to add sliced or chopped fresh strawberries to this recipe? Thank you!!

    1. I can’t see why not. Yum!

  21. Can I substitute the heavy cream for half and half?

    1. Hi Shruti! Yes, you can, but the scones don’t taste as rich. 🙂

  22. Michael Layle says:

    I have made these multiple times and my kids and I just love them

  23. My husband and I have never had a scone before, actually my husband has never even heard of scones before…LOL. I made these for the baking challenge and let me tell you they are divine!!! My husband loves them so much that he’s already asked me to make more to take to his friends at work. Thank you Sally for your amazing recipes and getting us to try new things!

  24. Made these for the May challenge and my kids were so excited! It even inspired my 4th grader to ask me to teach him how to make scones.
    My dough was very sticky so I added more flour and they were easier to work with but maybe not as tender as they could have been. Since discovering scones, I think I’ve made 7 or so batches and I still am working on that perfect texture!

  25. I absolutely loved this scones! They’re amazing! It was the first time ever that I tried to make scones and turn out surprisingly easy.

    1. I’m so glad you tried them and enjoyed them, Erika!

  26. Jennifer Fischer says:

    First chocolate scones I’ve ever made. They are seriously good, thank you for the recipe.

    1. I’m so happy you enjoyed these scones, Jennifer! 🙂

  27. I made these scones with a combination of chocolate chips and espresso chips. I made the glaze using coffee instead of water and I topped them with chocolate sugar. They were absolutely decadent!!! I love your scone recipes! I also made the pumpkin scones and I added raisins and nuts and they were delicious.

  28. Hi Sally,

    I used this as a base, and changed the cocoa powder for matcha powder. How do you prevent scones from becoming too crumbly?

  29. Hi! I was just wondering if you could exchange the all-purpose flour for almond and coconut flour.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ginny, I don’t recommend using almond or coconut flour in place of all purpose. Either would completely change the texture and way these scones bake. We haven’t personally tested this with an alternate flour but I have heard from others who tried an all purpose gluten free (1:1) flour with success. Let us know you try it!

  30. Hi Sally,
    Thank you for all the tips and recipes about scones! I am baking these for christmas and would like to pack them as gifts. The thing is, is the choc drizzle the harden type or will go mushy in the plastic wrap if i make them a day ahead.
    I really hope you will read my message!!Thx!

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