We call these Triple Chocolate Scones Supreme because that’s exactly what they are: supremely chocolatey. These are brownies masquerading as scones. And your kitchen will smell like fresh-baked brownies for the rest of the day.
These Chocolates Scones Are:
Crumbly on the edges Soft, moist, and dense in the centers Filled with melty chocolate Topped with glaze, then more chocolate Literally brownies for breakfast
Behind the Recipe
We use my favorite basic scones recipe as the starting point. To make them chocolate, we swap out some flour for unsweetened cocoa powder. Since cocoa powder typically dries out baked goods, we add a little extra liquid. (In this case, heavy cream.) Lastly, we add a generous handful of semi-sweet chocolate chunks to the scone dough, then finished the scones with glaze and a chocolate drizzle.
Overview: How to Make Chocolate Scones
These chocolate scones are surprisingly easy. First, mix the dry ingredients together. You need flour, cocoa powder, sugar, baking powder, cinnamon, and salt. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. To avoid overly dense scones, work the dough as little as possible. Next, whisk the wet ingredients together. You need heavy cream, 1 egg, and vanilla extract. These are go-to wet ingredients in scones. Pour the wet ingredients into the dry ingredients, add some chocolate chips or chunks, then gently mix together. Form the dough into a disc, then cut into 8 wedges. One of our tricks: To obtain a flaky center and a crumbly exterior, keep scone dough as cold as possible. We highly recommend chilling the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning! After that, bake the scones before glazing.
Frozen Grated Butter
Frozen grated butter is key to scone success and you’ll see me use it again in these ham & cheese scones. Like with pie crust, you will work cold butter into the dry ingredients. The cold butter coats the flour, which creates tons of flour coated butter crumbs. When the butter/flour crumbs melt as the scones bake, they release steam which creates all the delicious scone flakiness we love. The exterior becomes crumbly, crunchy, and crisp. Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. Remember, you don’t want to over-work scone dough. We recommend grating the frozen butter with a box grater.
Prevent Dry Scones with This Glaze
We add a glaze coating to my chocolate scones. Why? We find that chocolate scones can dry out pretty quickly. And in our recipe testing, we found that the best remedy for this is to coat them in a very thin, very simple glaze made from water, confectioners’ sugar, and vanilla. We do not use milk because it makes the glaze a little too thick. We were looking for a clear glaze. Give the scones a quick dunk in the glistening glaze while they’re warm. The glaze will set on the scones as they cool. And if you’re REALLY in the mood for chocolate, don’t forget about the melted chocolate drizzle on top. You could even finish them off with salted caramel, too, just like I do with these apple cinnamon scones! These brownie-like scones are crumbly on the edges, moist in the centers, and exploding with chocolate. The bites with the melted semi-sweet chocolate chunks inside are the best.
Even More Chocolate Recipes:
Dark Chocolate Bread Pudding Chocolate Croissants (Pain au Chocolat) Chocolate Truffles Chocolate Cupcakes & Chocolate Cake Chocolate Peanut Butter Cake & Chocolate Raspberry Cake Chocolate Lava Cakes
