Name: Chocolate Scones
Prep time: 10 min
Cook time: PT-490826H58M49S
Total time: 28 min
Cuisine: American
Ingredients: 250g all-purpose flour; 30g unsweetened cocoa powder; 1 tbsp baking powder; 1/4 tsp salt; 60g granulated sugar; 100g cold unsalted butter, cubed; 100g semi-sweet or dark chocolate chips (or chunks); 180ml heavy cream or milk; 1 egg (for brushing)

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Chocolate scones are a rich, indulgent twist on the traditional scone. They’re soft, slightly crumbly, and packed with chocolate chips or chunks in every bite. I love enjoying them as a sweet breakfast treat, an afternoon snack, or a comforting dessert alongside a warm drink.

Why You’ll Love This Recipe

I love how these chocolate scones give all the cozy vibes of a baked good with the decadence of chocolate. They’re quick to make, don’t require any fancy equipment, and come together in less than 30 minutes. The texture is perfectly tender with crisp golden edges, and the balance of cocoa and chocolate pieces makes each bite rich without being too sweet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Sugar
Cold butter
Semi-sweet or dark chocolate chips (or chunks)
Heavy cream or milk
Egg (for brushing)

Directions

I preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
In a large bowl, I whisk together the flour, cocoa powder, baking powder, salt, and sugar.
I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.
I stir in the chocolate chips or chunks.
I pour in the cream and gently mix with a fork until the dough just comes together. I make sure not to overmix.
On a floured surface, I turn out the dough and shape it into a disk about 2.5 cm (1 inch) thick.
I cut it into triangles or use a round cutter, then place them on the baking tray.
I brush the tops with beaten egg or a bit of milk for a nice golden finish.
I bake for 15–18 minutes until the tops are slightly firm and the scones smell rich and chocolatey.
I let them cool slightly before serving — they’re amazing warm with a drizzle of cream or just as they are.

Servings and timing

This recipe makes about 8 large scones or 10–12 smaller ones. It takes around 10 minutes to prepare and 15–18 minutes to bake, so I can have them ready in just under 30 minutes.

Variations

Sometimes I add a splash of vanilla or a handful of white chocolate chips for contrast. If I’m feeling extra indulgent, I top the scones with a light dusting of powdered sugar or a drizzle of melted chocolate after baking. For a mocha twist, I add a teaspoon of instant coffee granules into the dry mix.

Storage/Reheating

I keep chocolate scones in an airtight container at room temperature for up to 2 days. To keep them longer, I freeze them and reheat in a warm oven (around 180°C / 350°F) for 8–10 minutes. I avoid microwaving if I want to keep that crisp edge.

FAQs

Can I use milk instead of cream?

Yes, I can use milk, but cream gives a richer texture. If I use milk, I might reduce the amount slightly to keep the dough from getting too wet.

Do I need to chill the dough?

I don’t have to, but if I want extra flaky scones, I sometimes chill the shaped dough for 15 minutes before baking.

What kind of chocolate is best?

I usually go for semi-sweet or dark chocolate chips, but chopped chocolate bars also melt beautifully and give a gooey texture.

Can I make them vegan?

Yes, I can use plant-based butter, dairy-free milk or cream, and skip the egg wash — they still turn out great.

Why are my scones tough?

That usually happens if I overwork the dough. I handle it gently and only mix until everything is just combined.

Conclusion

Chocolate scones are my go-to when I’m craving something baked and chocolatey without spending hours in the kitchen. They’re quick, satisfying, and versatile — perfect for breakfast, brunch, or a sweet pick-me-up anytime. Once I make them once, they become a regular favorite.