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

Description

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.


Ingredients

  • 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*

Instructions

  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.

Notes

  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

Decadent chocolate scones that taste like BROWNIES. These are unbelievably good!!

116 Comments

  1. Omg these look insanely!! good! Wow….!! I mean what else can you say to this much chocolate and I can see how decadent, moist, and just fabulous they are. I would love one of these to appear in front of me right now! Pinned 🙂

  2. Wow, that place at the lake sounds like the best place to be. And if they have a cake and scone shop, dang! Heaven.
    These look amazing. Breakfast will never be the same again if I eat these. Nothing will ever measure up! Okay, maybe a peanut butter and chocolate supreme scone. Maybe.

    1. Confession……I’m kind of getting sick & tired of all the fall flavors and am eager for just plain chocolate. This chocolate. I should have known Sally would use “real”brownies….hmmmm, no boxed brownies for me either then.

      I LOVE the frozen butter, not just cold butter trick and was wondering if I should use this tip also when making homemade pie crusts?

      1. Yes! Frozen butter is fantastic in your homemade pie crusts. I do it sometimes too (but when I forget, I just use cold butter).

  3. Even with an entirely brown food, you take fabulous photographs! The scones are so pretty and shiny! 🙂 I think even non-chocoholic me would love these (brownie-flavored chocolate is the best!), but I’d also love to try them with cherry chips or maybe an orange glaze just to toss some fruit in there 😀

    1. Oh Caley. These chocolate scones with an orange glaze is right up my alley. Let me know if you try that! I’ll definitely be trying that too.

    2. Speaking of fabulous photographs (which they are!) . . . I spent some time this weekend trying to pick a new recipe for cookies. Sally, your photographs have come so far since you first started blogging. WOW! You do a great job. I still haven’t narrowed my cookie recipe choices down – maybe I’ll have to make all four because they all look so good. 🙂

  4. GAH! The chocolate goodness is OUT OF CONTROL. I am SO all about chocolate being all over the place…you know it’s good when you’re wiping it off your chin!! Pinned!

  5. I never buy heavy cream, like, ever. But you have me convinced, and it’s going on my shopping list! I’ll take any excuse I can get to make dessert for breakfast!

  6. Amazing, Sally! I’m thinking about how yummy these taste right out of the oven. That chocolate drizzle is absolutely beautiful. No need to apologize for doing this to us on a Monday– chocolate is the BEST way to get through Monday I can think of!

  7. This is what scones are all about! I’ve never met a scone I didn’t like and I know that it would be the same with this version, because I am a chocoholic!

  8. Yum, these look so good Sally! LOVE the thing about having melted chocolate on your chin – that’s always happening to me too! #foodbloggerlife

  9. No need to apologize! This is actually the perfect REMEDY for a case of the Mondays.

    Like you, I tend to choose fruit desserts over chocolate ones (my husband is the chocoholic) but some days and some situations just call for chocolate. And some call for chocolate AND peanut butter (omigosh– what if you subbed some peanut butter chips for the chocolate chunks in these?! Would it then officially cease to be breakfast acceptable, I wonder?)

    I also love love love scones. When they’re done right, there’s really nothing like them. (Meanwhile, a scone done wrong? YIKES!)

    Sorry, scones make me chatty, too, apparently. Hahaha.

    Thanks for another delicious idea. Have a great day!

    1. I would choose apple pie over chocolate cake any day. And a lemon poppy seed muffin over a chocolate muffin. I’ve always been like that! But, I agree, sometimes just pure chocolate wins. And when I do chocolate… I really do chocolate! These scones are for you Natalie, you will love them. And your suggestion for peanut butter chips blows my mind. Why didn’t I think of that?? Next time for sure. Hope you and your family had a great weekend!

  10. It may well be Monday but it’s also my birthday, so thank you! This is the perfect recipe for today <3 Great excuse to go bake on my birthday 😉

  11. A lot of people seem to suffer from a delusion that scones are health food. Thank you for clearing that up with delicious clarity!! I just love these.

  12. I’m on board for anything that I can use as an excuse to have chocolate for breakfast, even on a Monday! I definitely see these beauties in my future!

  13. LOVE LOVE LOVE scones. I’m so tempted to go buy a scone now before class- but they’ll definitely not be as good as these ones. Triple chocolate on a Monday- you know the way to my heart Sally!

  14. Those look…WOW…just….WOW! Really? I get this when I am at work??? And now I have to think about it all day? Nice….lol. Looks A-mazing. Will have to try these out next time after I go shopping.

  15. Oh my! I have never ever seen chocolate scones before, these look A-MAZ-ING! I normally eat a plain scone with some strawberry jam, but these scones are nearly like cakes and brownies together. I definitely agree with the “supreme” in the title; chocolate can make anything supreme!

  16. OMG, this is just wrong…. I am getting woozy just thinking about these. BUT, I would have to stop making you zucchini bread every weekend in order to try it! lol! Yes, we are still making that every weekend! ha ha!

    Do you have any biscotti recipes up your sleeve? 🙂

    My mom is back in town for Thanksgiving so I think these Triple Chocolate Scones just went to the top of the breafast menu!

  17. Don’t be sorry for doing this to us on a Monday. THANK YOU for doing this to us on a Monday…it will make my week infinitely better 😉 Seriously. I’ve been drooling since I saw your photo on Instagram. Can’t wait to try these…I’ll take any excuse to have something that tastes like brownies!

  18. There is no season (that I know of) when chocolate is not a welcome dessert. For breakfast, too? Gee…I’ll gladly give up my cinnamon toast crunch for these! For some reason, as the weather gets colder, my craving for chocolate just skyrockets! Someone mentioned Christmas morning for these. I don’t know about that, but I do get extended time off during the holiday, and I can see my hubbie and I relaxing some morning, staring out at the winter snow, drinking a cup of coffee and enjoying one of these scones. I’ve never made a scone from scratch, so this will be my trial run. They look great!

  19. Scones are calling my name in this chilly weather… And these ones in particular are calling my name in so many other ways… Maybe even throw some raspberries in there too to make it a teeeeeny healthy? Oh goodness…

  20. Oh my lanta. These are amazing. There really are no words. The fact you made these for all of us makes up for the use of the “m” word. Haha! Gosh, it is a great way to describe something but to hear it verbally… shivers. Lol

    1. Hi Natalie– I’m unsure what regular cream is where you live, but I’m familiar with heavy cream (36% ++ fat) being… cream. Anything above 30% fat would be fine here.

    1. Hi Alexis– baked in a cake pan, you won’t really get that crispy, crumbly crust on the edges of the individual scones. Simply bake as directed on a baking sheet.

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