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0 from 105 votes

Triple Chocolate Scones

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
40 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 12 scones
Course: Bread
Cuisine: American

Ingredients

Scones:
  • 3 3 cups all-purpose flour
  • ½ ½ cup natural unsweetened cocoa powder (see note)
  • ¾ ¾ cup granulated sugar
  • 2 2 teaspoons baking powder
  • ½ ½ teaspoon baking soda
  • ½ ½ teaspoon salt
  • ¾ ¾ cup cold salted butter
  • 1 1 cup semisweet or dark chocolate chips regular or mini size
  • 1 ¼ 1 ¼ cups buttermilk (see note)
  • 1 1 teaspoon vanilla extract
  • 2 2 tablespoons butter melted
  • coarse sugar for sprinkling (see note)
Glaze:
  • ¼ ¼ cup cocoa powder
  • ¾ ¾ cup powdered sugar
  • 2-3 2-3 tablespoons milk or cream

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper and set aside.
  2. For the scones: in a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Using the large holes of a box grater, grate the butter into the dry ingredients. Toss to combine so the butter pieces are evenly coated with dry ingredients.
  3. (An alternative to the box grater is to cut the butter into pieces, add to the dry ingredients and then cut in with a pastry blender or two butter knives until butter is in pea-size pieces. The dough can also be mixed in a food processor.)
  4. Add the chocolate chips; toss to combine. Add the buttermilk and vanilla extract.
  5. Mix with a rubber spatula until the dough starts to come together. Don't over mix! A few dry spots are ok. To test, press a handful of dough together. If it clumps together, it's good to go. If it's falling apart, add a few more tablespoons buttermilk.
  6. Turn the dough onto a lightly floured surface and pat into a long rectangle, about 15X3-inches. Cut into 10-12 triangle wedges.
  7. Place on a baking sheet about 1/2-inch apart. Brush with melted butter and sprinkle with sugar.
  8. Bake for 12-15 minutes until just set and no longer doughy (err on the side of under baking just slightly if you aren't sure).
  9. Let the scones cool until lightly warm or room temperature.
  10. For the glaze: whisk together the cocoa powder and powdered sugar. Add the milk or cream and whisk until a thick but pourable glaze forms, thinning with additional milk, if needed.
  11. Drizzle scones with glaze. Serve scones at room temperature or lightly warmed up.

Notes

  • Cocoa Powder: I suspect these would be fantastic with Dutch-process cocoa as well. I either use all natural cocoa powder (like Hershey's) or half natural cocoa and half Dutch-process (like Hershey's special dark or Droste).
  • Buttermilk: I've found store bought buttermilk works better than homemade buttermilk (milk + lemon juice) because it is thicker. If wanting a homemade option, I'd suggest whisking together half sour cream/half milk. You could also try using cream in place of the buttermilk.
  • Sugar: coarse granulated sugar or raw turbinado sugar is delightful - if you don't have those, regular granulated sugar works.

Nutrition Information

Serving 1 scone Calories 412kcal (21%) Carbohydrates 57g (19%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 7g (35%) Cholesterol 4mg (1%) Sodium 380mg (16%) Fiber 4g (16%) Sugar 27g (54%)

Nutrition Facts

Serving: 12scones

Amount Per Serving

Calories

% Daily Value*

Serving 1 scone
Calories 412kcal 21%
Carbohydrates 57g 19%
Protein 6g 12%
Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 4mg 1%
Sodium 380mg 16%
Fiber 4g 16%
Sugar 27g 54%

* Percent Daily Values are based on a 2,000 calorie diet.