There’s something truly comforting about that first bite into a warm, buttery scone filled with gooey chocolate chips; it’s like a little moment of joy baked right into your day. This Chocolate Scones Recipe is designed to bring that cozy, bakery-style experience straight into your own kitchen. With just a few pantry staples and about 30 minutes, you’ll have tender, golden scones that walk the line perfectly between breakfast and dessert.
If you’ve ever dreamed of mastering a go-to scone that impresses guests at brunch or feels like a special treat with your afternoon tea, this Chocolate Scones Recipe is exactly what you need. Tested and loved for its ease and flavor, this version turns out rich, chocolatey pastries with a soft, flaky crumb every single time.
Why You’ll Love This Recipe
This Chocolate Scones Recipe takes everything you adore about classic British scones and gives it a deliciously modern upgrade. With rich chocolate flavor from both cocoa powder and melty chocolate chips, each bite is soft, moist, and perfectly tender—never dry or crumbly like the store-bought kind. This Chocolate Scones Recipe is simple enough for a beginner yet satisfying enough for experienced bakers, making it a go-to for any occasion.
It’s incredibly versatile too; enjoy these scones with your morning coffee, as an afternoon treat with tea, or served warm with fresh fruit and a dollop of cream. Whether you're baking for breakfast, brunch, dessert, or just because you’re craving something chocolatey, this Chocolate Scones Recipe delivers a bakery-worthy treat that’s hard to resist, easy to love, and sure to impress every time you make it.
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Ingredients
Dry Ingredients:
- All-purpose flour - Provides structure and creates the tender crumb
- Unsweetened cocoa powder - Gives rich chocolate flavor and beautiful color
- Granulated sugar - Adds sweetness and helps create golden edges
- Baking powder - Makes the scones rise and stay fluffy
- Salt - Balances sweetness and enhances chocolate flavor
Wet Ingredients:
- Cold unsalted butter, cubed - Creates flaky layers and rich taste
- Heavy cream - Keeps scones moist and tender
- Large egg - Binds ingredients and adds richness
- Vanilla extract - Complements the chocolate beautifully
Mix-ins:
- Heavy cream for brushing - Creates golden, glossy tops
- Chocolate chips or chunks - Use dark, milk, or semi-sweet based on preference
See recipe card for quantities.
Instructions
Mix and Prepare
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
Pro Tip: Keep your butter cold! If it starts to soften, pop the bowl in the freezer for 5 minutes.
Form the Dough
- Pour the cream mixture over the flour mixture and gently fold together with a wooden spoon. Don't overmix – you want to see some flour streaks. Gently fold in chocolate chips, distributing them evenly. Turn dough onto a lightly floured surface and pat into a 7-inch circle about 1 inch thick. Cut into 8 wedges.
Expert Tip: For perfectly round scones, use a 2.5-inch cookie cutter and re-roll scraps once.
Bake and Serve
- Place scones on the prepared baking sheet, leaving about 2 inches between each one. Brush tops with heavy cream and press extra chocolate chips on top. Bake for 15-18 minutes, until tops are set and bottoms are golden brown. Cool on baking sheet for 5 minutes before transferring to a wire rack
- Step 1: Mix and Prepare
Combine the dry ingredients and prepare the wet mixture.
- Step 2: Form the Dough
Shape the dough into a disc and cut into wedges.
- Step 3: Bake and Serve
Bake the scones and let them cool slightly before serving.
Hints & Expert Cooking Tips
- Temperature Matters: Cold ingredients are essential for flaky scones. If your kitchen is warm, chill your bowl and utensils beforehand.
- Don't Overwork the Dough: Mix just until ingredients come together. Overworking develops gluten, making scones tough instead of tender.
- Freeze Before Baking: For extra-tall scones, freeze shaped scones for 15 minutes before baking. This helps them hold their shape and rise higher.
- Fresh is Best: Bake scones the day you plan to eat them. They're at their peak when fresh from the oven.
- Chocolate Chip Distribution: Toss chocolate chips in a bit of flour before folding them in. This prevents them from sinking to the bottom.
Recipe Variations & Dietary Modifications
Double Chocolate Scones
- Add an extra 2 tablespoons of cocoa powder and reduce flour by 2 tablespoons for intensely chocolatey triple chocolate scones. Use dark chocolate chunks for sophisticated flavor.
Chocolate Buttermilk Scones
- Replace heavy cream with buttermilk for tangier flavor and extra tender texture. Add ¼ teaspoon baking soda to balance the acidity.
Vegan Chocolate Scones
- Use cold vegan butter, coconut cream, and replace the egg with ground flaxseed mixed with water (1 tablespoon flaxseed + 3 tablespoons water, let sit 5 minutes).
Gluten-Free Version
- Substitute with your favorite 1:1 gluten-free flour blend. Add ¼ teaspoon xanthan gum if your blend doesn't contain it.
Healthy Chocolate Scones
- Replace half the flour with whole wheat pastry flour, use coconut sugar, and add chopped walnuts for extra nutrition and texture.
British Chocolate Scones
- Make them more traditional by reducing sugar to 2 tablespoons and serving with clotted cream and jam.
Equipment Recommendations
Essential Tools:
- Large mixing bowl - Glass or stainless steel works best for temperature control
- Pastry cutter or two knives - For cutting butter into flour efficiently
- Wooden spoon or rubber spatula - Gentle mixing without overworking dough
- Sharp knife or bench scraper - Clean cuts for professional-looking scones
- Baking sheet - Heavy-duty prevents burning on the bottom
- Parchment paper - Prevents sticking and makes cleanup easy
Budget-Friendly Alternatives:
- Use two butter knives instead of a pastry cutter
- A pizza cutter works great for cutting scones
- Any large bowl will work – just keep ingredients cold
Storage & Meal Prep Tips
Fridge Storage
- Store baked scones in an airtight container for up to 3 days. Reheat in a 300°F oven for 5-7 minutes to restore their crispy exterior and warm interior.
Freezing Instructions
- Unbaked scones: Freeze shaped scones on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 2-3 extra minutes to baking time.
- Baked scones: Freeze completely cooled scones for up to 3 months. Thaw at room temperature and warm in the oven before serving.
Make-Ahead Tips
- Prepare the dry ingredients the night before and store covered. Cut butter into flour mixture and refrigerate. In the morning, just add wet ingredients and bake.days/weeks/months.
The Sweet Secret Behind My Chocolate Scones Recipe
It all started one rainy afternoon when I craved something warm, comforting, and a little indulgent. I had cocoa powder, a handful of chocolate chips, and a basic Chocolate Scones Recipe I’d scribbled in an old notebook. But something was missing. After a few tries and one accidental tweak—adding a splash of vanilla and chilling the dough before baking—I discovered the secret to the fluffiest, most chocolate-packed scones ever.
That’s how this Chocolate Scones Recipe came to life; not just from ingredients, but from cozy memories and a little baking magic. Each time I make this Chocolate Scones Recipe, I’m taken back to that quiet, comforting day. Now, I get to share that same warmth and joy with you through this delicious and foolproof Chocolate Scones Recipe.
FAQ
What is the secret to making good scones?
Cold ingredients are key; use cold butter and handle the dough gently. Don’t overmix—this keeps scones tender, not tough.
What is the 15 minute rule for scones?
Let the shaped scones chill in the fridge for 15 minutes before baking; this helps them hold their shape and rise better in the oven.
What is the secret to fluffy scones?
Use cold butter, avoid overworking the dough, and make sure your baking powder is fresh. These steps create lift and a light texture.
Is milk or heavy cream better for scones?
Heavy cream gives scones a richer flavor and softer crumb, while milk makes them slightly lighter; for best results, many bakers prefer cream.
Let’s Bake Something Delicious!
This Chocolate Scones Recipe proves you don’t need a fancy bakery to enjoy soft, chocolatey scones with that perfect melt-in-your-mouth texture. Whether you're baking for a cozy morning treat or an afternoon pick-me-up, this Chocolate Scones Recipe delivers rich flavor and a tender crumb every time.
With simple ingredients and clear steps, this Chocolate Scones Recipe is ideal for both beginners and experienced bakers. Enjoy these warm, buttery scones for breakfast, brunch, or tea time—once you try this Chocolate Scones Recipe, you’ll want to make it again and again.So, are you ready to bring the warm smell of homemade chocolate scones into your kitchen? Grab your ingredients and let’s get baking! And hey, if you’re in the mood for more sweet treats after trying this Chocolate Scones Recipe, don’t miss my Banana Pudding Recipe or this irresistible Strawberry Cake Recipe; both are just as easy and crowd-pleasing. Be sure to drop a comment—I’d love to hear how your scones turn out and what fun twists you come up with. Happy baking!
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Pairing
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Chocolate Scones Recipe
Equipment
- 1 Large mixing bowl Glass or stainless steel
- 1 Pastry cutter Or use two butter knives
- 1 Baking sheet Heavy-duty for even baking
- 1 Parchment paper For lining the baking sheet
- 1 Wooden spoon Or rubber spatula
- 1 Sharp knife Or bench scraper or cookie cutter
Ingredients
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder For rich chocolate flavor
- ¼ cup granulated sugar
- 1 tablespoon baking powder Helps the scones rise
- ½ teaspoon salt Enhances flavor
- 6 tablespoon cold unsalted butter Cut into small cubes
- ¾ cup heavy cream Plus 2 tablespoon more for brushing tops
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips Or chunks; any type you prefer
Instructions
- Preheat oven to 425°F and line a baking sheet.
- Mix dry ingredients in a large bowl.
- Cut in cold butter until coarse crumbs form.
- Whisk cream, egg, and vanilla in another bowl.
- Combine wet and dry; fold gently.
- Fold in chocolate chips.
- Pat dough into a 7-inch circle, cut into 8 wedges.
- Place on baking sheet, brush with cream.
- Bake 15–18 minutes until set and golden.
- Cool 5 minutes before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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