These chocolate scones, with a slightly crisp outside, tender inside and loads of chocolate chips are an indulgent breakfast, brunch or tea-time treat. Finished with a drizzle of melted chocolate, they’re easy to make and absolutely irresistible.
If you love scones try these earl grey scones too or try these chocolate crumpets for something unique.
❤️ Why you’ll love them
- Double chocolate goodness – cocoa plus gooey chocolate chips.
- Easy to make – a few simple steps and a food processor do the work.
- Perfectly tender – soft, fluffy centres with a delicate crust.
- A touch indulgent – a breakfast treat or make them dessert.
- Make-ahead friendly – enjoy fresh or reheat in the oven for that fresh-baked feel.
This recipe was first published here on May 9th, 2019 and has been updated with clearer step by step photos and more tips.
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Slightly sweeter than a regular scone but still light, loaded with choc chips and a drizzle of melted chocolate on top, these chocolate scones are the perfect treat.
What is a scone?
A scone is a lightly sweetened baked treat originating in Britain, often eaten with jam and cream and served as a morning or afternoon tea.
Chocolate scones are made the same way as a traditional scone but with the addition of cocoa and chocolate chips in the batter, plus a drool-worthy drizzle of melted chocolate.
How to make chocolate scones?
Scones are a simple treat to make and with the use of a food processor – not traditional but I’m busy and convenience is good – they’re even easier.
Start by mixing together flour, cocoa, icing sugar, baking powder and salt in a food processor. Add some butter and pulse until it looks like you have cocoa bread crumbs (just a bit chunkier than the flour).
Tip it into a glass bowl and add the chocolate chips followed by the milk then stir it all together to a sticky dough.
Pull the dough together and tip it out onto a clean surface dusted with cocoa powder and work it gently into a disk shape about 1 inch thick. Use a 6 ½ cm circle cookie cutter to cut out rounds of dough.
Get as many circles as you can from each disk before very gently reshaping it again. Try not to overwork the dough too much.
Place them about 1 inch apart on a lined baking tray and bake.
While the traditional scone shape is round, you can just cut the disk of dough into 8 wedges to get slightly larger scones, triangular in shape.
These easy Chocolate Scones are so filled with chocolate flavour and just beautiful served either with cream or still warm with a little salted butter.
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Ingredients
- 295 g plain flour (all purpose flour) (2 ¼ cups / ~10 ½oz)
- 25 g dutch processed cocoa (¼ cup / ~1oz)
- 65 g icing sugar (powdered sugar) (½ cup / 2 ¼oz)
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 57 g unsalted butter cold and cubed (½ stick / 2oz)
- 1 cup dark chocolate chips (semi-sweet chocolate chips) (200g / 7oz)
- 1 cup whole milk cold (put aside 1 teaspoon)
- Extra chocolate for drizzling
For best results, always weigh ingredients where a weight is provided
Equipment
- A food processor makes this quick and simple but you can also use a pastry cutter.
- A silicon spatula helps with mixing the sticky dough.
Instructions
- Preheat oven to 200C (180C fan forced) / 400F. Line a baking sheet with baking paper.
- In a food processor, combine the flour, cocoa, icing sugar, baking powder, salt and butter and pulse until it looks like breadcrumbs. (If you don’t have a food processor, use a pastry cutter or knife to gradually cut the butter into the flour mix.
- Tip the mix into a bowl and gently mix through the chocolate chips.
- Use a spatula to stir through the milk until you have a sticky dough.
- Turn the dough out onto a cocoa dusted surface and gently pull together then flatten the dough into a disk about 1 inch high.
- Use a 6.5cm (2 ½in) round cookie cutter to cut circles out. Bring the scraps together and roll out again trying not to work the dough too much.
- Place the rounds on the prepared baking tray. at least 1 inch apart, then brush with the remaining 1 teaspoon of milk.
- Bake for 20-25 minutes until tops a crisp and they sound hollow. Allow to cool for 15 minutes before drizzling over melted chocolate.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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26 Comments on “Chocolate Scones”
Love it. After mixing together l scooped it out like l would with cookie dough then put it on the pan. Came out lovely. Softest icing sugar instead of drizzling chocolate. l doubled the recipe came out great.
I’m so happy you love them, Fatima. I’ve never tried scones scooped before. You’ve inspired me to try it.
amazing recpie
How would you adjust this recipe to make them Black Forest Chocolate scones?
Hello Cheryl. What a great idea. There’s a couple of ways you could go about this. You could add some cherries to the dough itself, just be careful when you shape them so you don’t squish them all. Or add some dried cherries to the dough. Both will work. Or you could just make a cherry sauce/jam and whipped cream then serve them up with that after baking.
Do you have anymore recipes like these?
You can find more scone recipes here https://www.sugarsaltmagic.com/?s=scones
I made these at home and my kids absolutely loved them. They kept on begging me to make more so I’ve made them another batch. Thanks so much for the recipe!
So happy you love them, Tanya. Thanks so much for dropping back with a review.
No problem
Absolutely delicious and so easy and quick to make! I must note though, that the measurements in grams/oz are completely off. Revise them or whoever follows the recipe, go by the cups instead of weight of the ingredients.
I loved them, thank you so much for the recipe!
So glad you loved them Svetlana. Just the flour was incorrect but it’s been fixed now. Thanks for letting me know.
Nutritional info???
At the bottom of every recipe card you’ll find the calories for that recipe.
I just made these and they are absolutely delicous. Highly reccomend!!!
Thanks so much Simi. so happy you enjoyed them 🙂
Just wondering how breadcrumb they are supposed to look
You should be able to feel and see very small pieces of butter still, so that it’s not entirely blended in.
These look lovely! Do you think they would freeze well fresh from baked ? Thanks 🙂
Hi Sophie, I think they would however scones are always best freshly baked. If you do freeze them, I would thaw them, then reheat them in the oven.
Droooool! I am a chocolate fanatic, so why not throw some chocolate in my breakfast!? These look fantastic, Marie!
Absolutely 🙂 Thanks Katherine
This looks so tasty! I will definitely need to try it soon.
Thanks so much. Hope you love them
I love scones! Never had chocolate ones though, this is going to be my weekend brunch treat!
Hope you love them 🙂