Chocolate Scones
Made with a few simple ingredients, these Chocolate Scones come together easily and come out rich and tender every time! Full of flaky layers, everyone will love these scones.
Servings 8 scones
Calories 475kcal
Equipment
- Baking Sheet
- Parchment paper
- Large mixing bowl
- Small mixing bowl
Ingredients
- 2¼ cups all-purpose flour (270g)
- ½ cup unsweetened cocoa powder (50g)
- ¼ cup granulated sugar (50g)
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter cubed (113g)
- ⅓ cup semi-sweet chocolate chips (60g)
- 1 1/4 cups heavy whipping cream divided (315ml)
For the Chocolate Glaze:
- 1 cup powdered sugar (120g)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons whole milk
- 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.
Video
Notes
- Make sure to measure the flour correctly. If you add too much flour, the dough will become dry, and the scones will be crumbly. The best way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Press straight down when you cut the scone dough, being careful not to twist or saw the dough. Doing so seals the edge and prevents the scones from rising properly.
- Careful not to overwork the dough, as you don’t want gluten to form! The more you knead the dough, the more gluten will form, leading to chewy scones.
- If your kitchen is warm and you’re worried about the butter melting as you work it into the flour mixture, you can freeze and grate it. This helps the butter stay solid until the scones go into the oven for the best flaky interior.
- While refrigerating for 15 minutes seems like a small step, do not skip it! Placing the dough in the fridge gives the gluten in the dough a chance to relax and the butter to firm up. Cold dough will also help keep the scones from over-spreading as they bake.
Nutrition
Calories: 475kcal | Carbohydrates: 57g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 219mg | Potassium: 219mg | Fiber: 4g | Sugar: 25g | Vitamin A: 802IU | Vitamin C: 0.2mg | Calcium: 120mg | Iron: 3mg