Chocolate Scones
User Reviews
5
Chocolate Scones
Description
The Chocolate Scones recipe combines flour, cocoa powder, sugar, and baking powder to form a base dough enriched with cold butter to produce a light, flaky texture. Incorporating chocolate chips into the dough offers bursts of melted sweetness in the baked scones. The dough is shaped into a disc, cut into triangles, and chilled before baking, which helps the scones hold their shape and develop tenderness.
Baked scones come out puffed with dry tops, ready to be cooled before a smooth, glossy chocolate glaze is spread on top. This glaze balances the rich cocoa notes with a touch of vanilla and sweetness, complementing the scone's mildly crisp edges and crumbly interiors.
These scones are suitable for serving with coffee or tea and work well as a sweet breakfast or snack option. Their texture and chocolate flavor offer a satisfying balance between buttery, tender crumb and chocolaty richness.
Proper flour measurement and gentle handling of the dough are key to avoiding dryness or toughness. Pressing straight down when cutting maintains the rise and flaky quality, while chilling the dough before baking ensures optimal texture and shape retention.
Ingredients
- 2¼ cups all-purpose flour (270g)
- ½ cup cocoa powder 50g, unsweetened
- ¼ cup granulated sugar (50g)
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter cubed (113g, cold unsalted
- ⅓ cup chocolate chips 60g, semi-sweet
- 1 cup heavy whipping cream divided (240ml)
For the Chocolate Glaze:
- 1 cup powdered sugar (120g)
- 2 tablespoons cocoa powder unsweetened
- 2 tablespoons milk whole
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt. Add the butter and toss to coat in flour. Using a pastry cutter or by pressing the pieces between your fingers, work in the cold butter until the pieces are pea-sized. Toss in the chocolate chips.
- Slowly stir the heavy whipping cream into the flour mixture using a fork until a shaggy dough forms. Turn out the dough onto a lightly floured surface and press into a ¾-inch thick square. Cut the dough in half. Stack each half and press down. Repeat the cutting and stacking again, then shape the dough into a 7-inch disc. Cut the disc into 8 equal triangles and place on the prepared baking sheet about 2 inches apart. Refrigerate for 15 minutes.
- Bake for 10 to 12 minutes or until puffed and tops appear dry, rotating the baking sheet halfway through baking. Let cool completely.
For the Glaze:
- In a medium bowl, whisk together the confectioners’ sugar, cocoa powder, milk, and vanilla until smooth. Drizzle the cooled scones with the chocolate glaze. Let the glaze set up for about 20 minutes for serving. Scones can be stored in an airtight container for up to 4 days.
Notes
- Measure flour accurately using a kitchen scale or by fluffing and leveling when using cups to prevent dryness.
- Cut scone dough straight down without twisting to avoid sealing edges and hindering rising.
- Avoid overworking the dough to keep the scones tender rather than chewy.
- If kitchen temperature is warm, freeze and grate the butter before mixing to maintain firmness for flakiness.
- Do not skip the dough refrigeration step; chilling relaxes gluten and firms butter to help prevent spreading during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 219mg | 9% |
| Potassium | 219mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 802IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 120mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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