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Chocolate Scones Recipe

Chocolate Scones Recipe: 8 Pro Tips for Flaky, Tender Results Every Time

These chocolate scones combine tender, flaky pastry with rich chocolate throughout. Perfect for breakfast, brunch, or afternoon tea, they’re quick to make and irresistibly delicious. With a crispy golden exterior and soft interior studded with chocolate chips, these bakery-style scones are sure to become a favorite.

  • Total Time: 35 minutes
  • Yield: 8 large scones

Ingredients

Dry Ingredients:

  • 2½ cups (315g) all-purpose flour
  • â…“ cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons unsweetened cocoa powder

Wet Ingredients:

  • ½ cup (115g) cold unsalted butter, cubed
  • ¾ cup (180ml) cold heavy cream, plus 2 tablespoons for brushing
  • 1 large egg
  • 2 teaspoons vanilla extract

Mix-Ins:

  • 1 cup (175g) chocolate chips or chunks

Optional Topping:

  • 1 tablespoon coarse sugar for sprinkling

Instructions

  • Preheat and Prepare: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and cocoa powder until well combined.
  • Cut in Butter: Add cold cubed butter and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
  • Add Chocolate: Stir in chocolate chips, distributing them evenly throughout the mixture.
  • Combine Wet Ingredients: In a separate bowl, whisk together ¾ cup heavy cream, egg, and vanilla extract.
  • Form Dough: Pour wet ingredients into dry ingredients and stir gently with a wooden spoon until just combined. The dough will look shaggy.
  • Shape: Turn dough out onto a lightly floured surface and gently knead 4-5 times until it comes together. Pat into an 8-inch circle about ¾-inch thick.
  • Cut Scones: Using a sharp knife, cut the circle into 8 equal wedges.
  • Prepare for Baking: Transfer wedges to prepared baking sheet, spacing them 2 inches apart. Brush tops with remaining heavy cream and sprinkle with coarse sugar if desired.
  • Bake: Bake for 18-22 minutes until set and edges appear dry. Let cool on pan for 5 minutes, then transfer to a wire rack.

Notes

  • For flakier scones, freeze shaped dough for 15 minutes before baking
  • Don’t overmix the dough—some dry bits are fine
  • Scones are best served the day they’re made but can be frozen for up to 3 months
  • Use high-quality chocolate for best flavor
  • If dough seems too dry, add cream 1 tablespoon at a time
  • Author: Emy Hayer
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfasts
  • Method: Baking
  • Cuisine: British-American
  • Diet: Vegetarian

Find it online: https://yourrecipesguide.com/2026/01/02/chocolate-scones-recipe/