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. I love reading this post while drinking hot chocolate because I literally feel like I can smell these scones!! Love these. Also, did you watch American Horror Story: Coven? They have a thing called a “Supreme Witch” and that is all I could think about while reading this post!

    1. No I did not watch that! Your mention of hot chocolate puts an idea for a hot chocolate scone in my head. OR dunking this into hot chocolate.

  2. I have made your Chocolate Chip Scones and the Blueberry Scones and they are both FAN-FRICKENTASTIC!!! We LOVE them! I cant wait to try these. Anything chocolate in my house makes me so popular. Thank you so much for the amazing recipe’s. Keep them coming.

  3. I’m pretty sure that my husband would do a happy dance if I made these for him… He’s all about the chocolate and these scones look so perfectly tender and chocolatey! Love the glaze you included to keep the moisture content just right… Beautiful pictures as always, Sally!

  4. Sally, these sound terrible, awful, I shall have to eat them all to save everyone 😉
    I can’t wait for a Sunday morning scone session for sure. These will go down very well with my chocolate, brownie, and scone loving family for sure.
    I’ll have to give grating the butter in my food processor a try, at the moment I just use a box grater. Definitely going to go for the coffee glaze option too – nothing like an extra jolt of caffeine 🙂

  5. These look perfect and I love the limited ingredients in this recipe too. Thanksgiving in the rush of Christmas season fun…….:)

  6. Goodness Sally! These look amazing! 🙂 i cant wait to bake them. They are just in time for my birthday on Friday. My question is: can i substitute the cocoa powder for chocolate chips instead?

    Thanks for a great recipe that never fails to put a smile on my face!

  7. I’m not going to admit to how many times my husband told me I have chocolate somewhere on me.. Whoops!

    These scones look so delicious! What a great tip to use frozen butter – I feel like even the coldest butter gets all soft so quickly!

  8. My word these look so nice, but so bad on the tummy.
    We can all treat ourselves as xmas is just around the corner.
    I used to own a coffee bar and we had similiar things.
    But not as nice.

  9. ohhh myyy…. cream scones are really the best. And I know you love your apple pie girl, but THIS girl is ALL ABOUT THE CHOCOLATE. Its like you made these just for me ! 😉 Beautiful photograph, brown food can be so hard to take pictures of. Great job!

  10. Sally, I saw this recipe and had to make it right away. I used 2 Tbsp of coffee in the glaze like you suggested and it adds a whole different (and amazing) dimension to the scones. Love love love this recipe and it will definitely be made again and again in my kitchen. Now I have to work on giving them away before I eat them all myself!

  11. Girl these are chocolate heaven! I can’t even stand these photos anymore. They are tempting me something awful.

  12. Oh my! This looks so so good! I get why you call them ‘supreme’ 🙂
    We have to admit that there can never be too much chocolate, right? And if it Ends up on your face, that’s an excellent sign 😉

  13. congrats on your new blog! I am so honored to have been an inspiration to you. Your blog is beautiful and your photography is mind-blowing. I love nutella anything.

    1. Sally you just made my day! Super excited that actually visited my blog!!!! Such an honor! Thank you for your sweet comments, you have no idea what that they mean to me coming from the Baking Queen!

  14. I can’t get over how AWESOME these look! Like the thickest, fattest brownie I’ve ever seen, but glazed and topped with more chocolate. Supreme indeed! 😀

  15. These look fabulous, but ugh, grating butter! I really HATE grating butter. Even when it’s been in the freezer for an hour, it all disintegrates within about 30 seconds. What’s the secret to doing it right? I usually just give up and rub it in!

    1. No secrets, really! Maybe freeze your butter a little longer than 1 hour. I keep some butter in the freezer, jus tot have when I want to make scones.

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