These chocolate scones are chocolaty rich, tastefully crumbly, and studded with plenty of semi-sweet chocolate chips. They are considered sweet scones instead of savory ones. But their sweetness is not over the top that I can have them as a treat for breakfast.
The shaping of these chocolate scones is slightly simpler than my raisin scones recipe. We need no rolling pin or cookie cutter, but only to mold the dough into a flat circle with our hands, then cut it into wedges. A fun process if you have never tried it.
Points to consider when making scones are not to overmix the dough and always use cold ingredients. We particularly need cold butter because it will not be completely mixed into the dough. When baked, the small chunks of butter will release steam, lift, and separate layers. This is how we get flaky layers in scones. So make sure other ingredients are also cold as they prevent the butter from melting before baked.
These scones are actually best eaten on the day they are baked. But they can be stored in a container at room temperature for a few days, or kept frozen. Make sure to reheat in the oven to get some crunchiness and freshness back.
- 195 g all-purpose flour
- 20 g cocoa powder
- 50 g granulated sugar
- 1.5 g (¼ tsp) table salt
- 5 g (1¼ tsp) baking powder
- 80 g cold unsalted butter
- 90 g milk
- 100 g semi-sweet chocolate chips
- In a medium bowl, whisk together the flour, cocoa powder, sugar, salt, and baking powder until thoroughly combined.
- Add the cold butter and cut it into small pieces using a dough scraper, pastry blender, forks, or simply the tip of fingers. The end mixture should look like coarse bread crumbs.
- Add the milk and chocolate chips. Mix just until the dough starts to come together. Do not overmix as it will toughen the scones.
- Transfer the mixture onto work surface. Shape it into a circle and flatten to 3/4-inch thick.
- Wrap it with plastic and refrigerate for 30 minutes if the dough feels warm or the butter starts melting. If not, proceed by preheating the oven to 400°F (200°C).
- Cut the dough into 8 equal-sized wedges. Transfer them onto a baking tray lined with parchment paper. To get a glossy top, brush each with milk.
- Bake for 25 – 30 minutes or until the tops are firm. Let sit on a cooling rack and enjoy!