Can I use chocolate chips instead of chopped chocolate?

Yes. Chocolate chips work well in the dough, though chopped baking chocolate melts into larger, gooier pockets. For the drizzle, baking chocolate melts much more smoothly than chocolate chips.

Why is my scone dough so crumbly?

Scone dough is naturally a little shaggy. Gently press it together with your hands before adding extra liquid. If it still won't hold together, add heavy cream just 1 teaspoon at a time. (And be sure to properly measure your flour and cocoa powder, so you don't accidentally use too much.)

Can I make these ahead?

Absolutely. Refrigerate the shaped scones overnight or freeze them for later. Bake directly from the refrigerator or freezer.

Why did my scones over-spread?

The butter likely became too warm before baking. Start with very cold ingredients and chill the shaped scones before they go into the oven.

Triple Chocolate Scones Supreme

Description

These rich triple chocolate scones are crisp around the edges, soft and tender inside, and packed with melty chocolate chunks. Finished with a light vanilla glaze and chocolate drizzle, they’re like brownies for breakfast. Read through the recipe before beginning. Refrigerate the shaped scones for at least 15 minutes before baking, to help prevent the scones from over-spreading.

Ingredients

1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
1/3 cup (27g) unsweetened natural or Dutch-process cocoa powder
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 (8 Tbsp; 113g) unsalted butter, frozen
1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold
1 large egg, cold
1 and 1/2 teaspoons pure vanilla extract
6 ounces (170g) semi-sweet chocolate, coarsely chopped*

Glaze & Topping

1 cup (120g) confectioners’ sugar
1 teaspoon pure vanilla extract
2 Tablespoons (30g/ml) water (black coffee works too!)
one 4-ounce (113g) bar semi-sweet chocolate, coarsely chopped*

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Instructions

Whisk the 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 while you mix the wet ingredients.
Whisk the heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the 6 ounces of chopped chocolate, and then mix until everything appears moistened.
Pour the dough onto the counter and, with floured hands, work it into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 more teaspoon of cold heavy cream at a time until it comes together. Press the dough 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 refrigerator has space!) and refrigerate for at least 15 minutes and up to 1 day.
Meanwhile, preheat the oven to 425°F (218°C).
Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange the scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 5 minutes. Without removing the scones from the oven, reduce the oven temperature to 400°F (204°C) and continue baking for 16–17 minutes, or until the edges and tops are set. The scones are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep in mind that melted chocolate on the toothpick is not wet dough.
Remove from the oven and cool for a few minutes while you prepare the glaze.
Make the glaze: Whisk the confectioners’ sugar, vanilla, and water together. Dip the 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 the scones warm. Before serving, melt the remaining 4 ounces of semi-sweet chocolate in the microwave in 15 second increments, stirring after each increment until melted. Drizzle over the scones.
Store leftover scones at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, 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 them 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 the glaze and chocolate drizzle.
Overnight Instructions: Prepare scones through step 3. Cover and refrigerate overnight. Continue with the recipe the following day.
Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Box Grater | Pastry Cutter | Silicone Spatula | Bench Scraper | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack
Over-spreading: Start with very cold scone dough. Expect some spreading, but if the scones are over-spreading as they bake, remove the baking sheet from the oven and use a silicone spatula to gently press them back into their triangle shapes. Return to the oven and continue baking.
Chocolate: Use baking chocolate sold as 4-ounce bars in the baking aisle, such as Ghirardelli, Lindt, or Baker’s brands. 1 heaping cup semi-sweet chocolate chips may be substituted for the chopped chocolate in the scones. Chocolate chips can be tricky to melt into a smooth, pourable consistency, so I recommend using a chocolate bar for the drizzle. The drizzle is optional.