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.
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.
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
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 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.
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. ♥
Even More Chocolate Recipes:
- Dark Chocolate Bread Pudding
- Chocolate Croissants (Pain au Chocolat)
- Chocolate Truffles
- Homemade Brownies
- Super Moist Chocolate Cupcakes
- Chocolate Lava Cake
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 (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 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*
- 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.
- 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.
- 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.
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- 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).
- 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.
- 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.
- Leftover glazed or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Special Tools: Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush
- 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.
- 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.
- Overnight Instructions: Prepare scones through step 3. Cover and refrigerate overnight. Continue with the recipe the following day.
- 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.
- 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