Double Chocolate Scones
Craving a decadent treat for breakfast or brunch? Look no further than these double chocolate scones! Moist, cake-y, and so chocolate-y!
I figured we are due for a chocolate treat, do you agree? I mean it’s been over a week since I posted my favorite fudge-y brownie recipe. After that long without chocolate, I start to get a little twitchy.
Definitely time for double chocolate scones!
I love scones so much. They are so quick and easy to make. Just stir together some dry stuff, cut in cold butter, add some cream and and egg, pat it flat on a baking sheet, score, and bake. I can whip up a batch in just a few minutes, and after 20 or 25 in the oven, there’s a warm, sweet breakfast treat right in my hot little hands.
Do you love chocolate and coffee as much as I do? I think they are just made for each other. I know this is a bit decadent, but I think we all deserve it at this point.
All my scone recipes, from this Frosted Vanilla Cookie version on, are inspired by Jessica from A Kitchen Addiction. If you love your scones thick, cake-y, moist, and a little sweet, then you’ll love the way Jessica bakes them. I’ve been using her ratios (more or less) for a while now, and they never let me down!
For this double chocolate scone recipe, we are adding cocoa to the dry ingredients, and studding the pastries with plenty of semi sweet chocolate chips. Treat yourself today, and don’t forget the coffee!
Lots more breakfast treats on my “Breakfast/Brunch Recipes” Pinterest board!
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Double Chocolate Scones
- 1 3/4 cups (218.75 g) all-purpose flour
- 1/2 cup (43 g) unsweetened cocoa powder
- 1/3 cup (66.67 g) granulated sugar
- 1 1/2 teaspoons (1.5 teaspoons) baking powder
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1/2 cup (113.5 g) unsalted butter, (1 stick), cold
- 1/2 cup (90 g) semi sweet chocolate chips
- 2/3 cup (158.67 ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to 375 degrees F, and a line a baking sheet with parchment paper.
- Place the flour, cocoa, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.
- Using a pastry blender, cut in the butter until the pieces are pea-sized.
- Add the chocolate chips.
- Stir the cream, egg, and vanilla together in a liquid measuring cup.
- Pour into the dry ingredients, and stir/knead together just until the dough gathers itself into a ball.
- Transfer the dough to the prepared baking sheet, and flatten it to a thickness of about 1 1/2-inch.
- Score into 8 equal wedges, and bake for 20 to 25 minutes, or until set.
Okay, I just want to first say thank you because you posted the nutrition information at the bottom of the page!! I cannot express my gratitude enough. This is my cheat meal for the end of the week and it’s so nice to be able to keep up with my calories and still enjoy an amazing treat. This was so easy to make and I can’t wait to dig in and eat! (They just came out of the oven! Thanks again for the amazing recipe. 😊🌻
You’re very welcome Kevyn! Way to stay on track but still treat yourself every now and then!
I can’t wait to try them they look so good.and delicious . and me who love Chocolate. .
Hope you enjoy them as much as I did!
This is the most delicious scones I’ve ever had I would gladly recommend this recipe to others. 😋
Yay! Thanks so much for the positive feedback!
Though they were tasty, loaded with chocolate and very moist I don’t consider this a scone. The texture was more brownie-cupcake like. I do love your original scone recipe. I use that one a lot.
I have made these several times. They are always a hit and often requested! I use Hershey’s special dark cocoa powder but everything else I keep the same. Thanks for a great recipe!
My pleasure Amy! I’m so happy you like the recipe. Thanks so much for the positive feedback!
my perfect breakfast!!
These scones are perfection!
Double chocolate is always a good idea!
Chocolate on chocolate is my favorite!
Is it possible to chill/rest this recipe over night then bake in the morning?
Honestly, I don’t think I would advise it, Lora. The minute the liquid hits the baking powder, it starts to activate. It’s best to get them into the oven right away. However, I’ve found that they hold up really nicely for at least a day or two after they’re baked. Sometimes I’ll make a batch the night before, and then just re-warm them in the oven or microwave before serving.
I made these this weekend. I used buttermilk instead of heavy cream and drizzled chocolate glaze on them
So Chocolaty we loved it. I am making a double batch this weekend
Wonderful! So happy you like them Teri. Have a great weekend and enjoy!
Chocolaty goodness! Especially with some added chocolate drizzle! Thanks for the great scone recipe :0)
My pleasure Debi! I’m so happy you enjoyed!
these are the most over the top chocolatey scones I’ve ever SEEN!!! looooove them!
I’m so glad! These were such a treat, I hope you have a chance to bake up a batch, Kayle!
I’ll take 2 dozen just for me, thanks!!!!! Haha, these look fantastic, Allie!
Sounds good Tori! Lol… so glad you like them 🙂
I love scones too! And a chocolate scone to go with some coffee sounds just perfect!
It’s one of the best treats ever! Thank you so much Ashley 🙂
Those look absolutely delicious! I want to reach right through my computer screen and grab one!
Aw, thank you so much Kristen! I’m so glad you like them 🙂
Oh my goodness these look delicious. I could eat one right now.
Can you believe I have never had a scone?? After seeing your beautiful scones, I think I will have to try your recipe! Thanks for sharing and getting me to try something new!
Oh my goodness, you are missing out! They are absolutely my FAVORITE breakfast treat. I hope you do give these a try, and when you do, I think you’ll be addicted!
Could you explain what heavycream Is Pleasee?
Hey Mia! Heavy cream is just the kind of cream you would use to make whipped cream. It’s not table cream, and it’s not light cream, it’s heavy cream. Sometimes it’s also called whipping cream, or heavy whipping cream. I hope that helps!