Triple Chocolate Scones

Dreamy triple chocolate scones loaded with melt-in-your-mouth chocolate chips and topped with a decadent chocolate glaze.

Whip up these chocolatey dessert scones today!

Triple Chocolate Scones

Triple Chocolate Scones

I couldn’t help tweaking my go-to scone recipe to make these EPIC dessert scones.

A kiss of cocoa powder in the dough and a hearty sprinkling of chocolate chips throughout and I’m in chocolate scone heaven, yo!

To take things to the next level and amp up the chocolate flavor even more, I love adding a little espresso powder to theses scones.

You can certainly make the scones without it if needed, so don’t fret if you’re missing just the one ingredient. If you do happen to have it though, the results are quite magical!

Triple Chocolate Scones with Chocolate Glaze and Sea Salt

Serve drizzled with this dreamy chocolate glaze or opt for a light vanilla glaze instead! You can even skip the glaze and slather your chocolate scones with peanut butter or Nutella. YUM!

They are downright magical alongside coffee so if you’re a coffee drinker, you’ll absolutely need a steaming hot mug as well. It’s a rule!

Triple Chocolate Scones
4.8 from 5 votes

Double Chocolate Scones

Dreamy triple chocolate scones loaded with melt-in-your-mouth chocolate chips and topped with a decadent chocolate glaze.

Course Breakfast, Dessert
Cuisine American
Keyword Chocolate Scones
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 servings
Calories 377 kcal
Author Jenn Laughlin – Peas and Crayons


  • 2 cups unbleached all-purpose flour (315 g)
  • 1/3 cup Dutch-process cocoa (28 g)
  • 1/2 tsp espresso powder (optional but delicious)
  • 1/2 cup granulated sugar (100 g)
  • 1 TBSP baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 8 TBSP cold unsalted butter, cut into 10 slices
  • 1 1/2 cups 170g semisweet or bittersweet chocolate chips
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 3/4 cup milk + 2 TBSP

Chocolate Glaze

  • 2/3 cup semisweet or bittersweet chocolate chips (113 g)
  • 1/4 cup half & half or heavy cream
  • 1/8 tsp flaked salt for optional topping


  1. Preheat oven to 375Β°F. Lign a large baking pan with parchment paper. Set aside.

  2. In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt.

  3. Using a stand mixer equipped with the beater paddle; or a pastry blender, pastry fork, or your fingertips, work in the butter until the mixture is unevenly crumbly. You can also freeze butter and coarsely shred with a box grater then easily cut-in butter with a fork.

  4. Stir in the chocolate chips.

  5. In a medium bowl, whisk together the vanilla, egg, and milk.

  6. Add milk mixture to the dry ingredients, stirring until the mixture is evenly moist. If necessary, add an additional tablespoon or so of milk, enough to make the dough come together.

  7. Divide the dough in half, and place the two portions of dough onto the baking sheet. Pat them gently into two 6" circles, each about 3/4" thick.

  8. Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing. This allows the scones to rise higher. Separate the scones a bit, but leave them in their circle; try to leave about 1" between them at the outer edge of the circle.

  9. Bake the scones on the parchment lined baking sheet placed on the center rack at 375Β° for 18-23 minutes, until they lose their moist look, and a toothpick inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip.

  10. Once scones are ready, remove from oven, and transfer them to a wire cooling rack to cool.

  11. While your scones cool make the chocolat eglaze. Place the chocolate chips and half & half or creamer in a microwave-safe bowl or small saucepan. Heat in the microwave in 10 second intervals until milk is hot. (I did three 10 second intervals) After each interval stir until the chips melt. Once melted and entirely smooth you're all set!

  12. Drizzle or pipe the glaze over the cooled scones and dig in! If desired, top with flaked salt for a salty sweet combo.

Recipe Notes

Recipe adapted from King Arthur Flour.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Double Chocolate Scones
Amount Per Serving
Calories 377 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 15g94%
Cholesterol 37mg12%
Sodium 250mg11%
Potassium 398mg11%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 20g22%
Protein 6g12%
Vitamin A 286IU6%
Vitamin C 1mg1%
Calcium 175mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Chocolate Scones with Chocolate Ganache Glaze

so… how were they!?

Fantastic! The recipe was born out of an extreeeeeeeme chocolate craving that needed to be quelled.  They were lightly sweet and fluffy and exactly what I needed in my face. Plus hot from the oven? There’s something magical about warm, slightly melted chocolate chips…


I’m not the only one who needed a face full of scones:


I’m fairly certain Shauna is the reason there are so many biscuit + scone recipes on this blog.

If you get a chance to try these dreamy triple chocolate scones, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!

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Recipe Rating


  • Jamie

    Do you have to use the espresso powder? I am in that small percentage that does not do any form of coffee! This looks delicious- can’t wait to make it!

    • Hi Jamie! The espresso powder is just there to amplify the chocolate flavor and can totally be skipped since you don’t have coffee handy. I would have to test it out to know for sure if you could just leave it out or should swap for an extra TBSP or two of cocoa powder. I’ll add it to my test schedule (these babies need new photos anyways lol!) but if you beat me to it, let me know how it goes! xoxo

  • Nellie

    5 stars
    Every chocolate lovers dream!! MMMM!

    • RIGHT?! I’m so obsessed with them!

  • Stephanie

    5 stars
    These look AMAZING!

  • nicolthepickle

    4 stars
    We had these for breakfast on Mother’s Day.
    I used 3/4 tsp of salt because I prefer a little more, and they were so nice.
    The chocolate flavour came out even more when they were cold. Thanks so much for the recipe and I will make them again.

    • So glad you enjoyed them and that they’ve made repeat status in your kitchen! xo

  • kim

    Hi.. gonna try these soon.. when you use coconut milk do u stir up the can and mix the fat around and then measure out or what?

    • Jenn

      Hey Kim! Hope you love them! I use the chilled coconut milk [since I also put that in my cereal] but a can will work as well! It will have more yummy coconut flavor to use canned, the flavor is less intense with the cartons. I would probably stir it first before measuring =)

  • These sound right up my alley! Anything with a little espresso kick has my name written all over it. Great recipe, Jen! I’ll definitely have to pin these πŸ™‚

  • Drooling and pinning πŸ˜‰

  • Sandy

    5 stars
    YUM! Love the idea to add some espresso in there! πŸ™‚

  • Yummy.. Short and sweet food. I like to add it for my weekend especial menu.

  • Emily

    5 stars
    Absolutely dream worthy!

  • AH those look AMAZING!

  • Oh my goodness – YESSSS!!!! You can send me any scones or biscuits you would like to have taste-tested from here on out πŸ˜‰

  • Ana

    omg, those look SOOOOO delicious!! Chocolate heaven!! My husband will love me for this. Two of his favorite things in one!

  • Okay these look and sound amazing! I love scones and love chocolate so the two combined just sounds perfect.

  • Get these into my belly NOW!!!
    I’m definitely baking these this weekend (or sooner), even if I’ve never attempted baking scones. There’s no such thing as too much chocolate–and I think these will be a great first attempt.

  • Why oh why did this have to come up in my newsfeed when I’m doing whole30. They look delish. But I wont be printing off the recipe until November. Cause if i make them, I will sabotage my efforts on whole30, but damn girl, they look fine.

  • Oh wow – these look incredible!!!

  • Those look amazing!!! Wanted to tell you…I made the sweet potato frittata!! It was sooo delicious…my husband loved it too! I’m super excited…my sweet potato journey has BEGUN! WOO!!!

  • Kat

    GOOD LAWD your a genius! Melty chocolaty goodness get in my mouth right now!

  • Oh man those sound delicious! Great recipe πŸ™‚

    Happy Blogging!
    Happy Valley Chow

  • I need all the scones too! Foget bagels. Chocolate coffe scones wins. Can I add #yolkporn? πŸ˜‰

  • Oh yum!!! These look amazing!! πŸ™‚

  • These look AMAZING Jenn!!! Yum!

  • Darn you & your sweet treats!! My pants were just starting to fit again. πŸ˜‰

    • Haha pshhh! Eat one then share! <3 If my preggo booty can’t fit into my pants I might as well bake for you crazy kids! mwah!

  • Drool worthy photo!! You are awesome! πŸ™‚

  • this is foreplay, I’m sure of it.

  • Between the cookie cake and these scones you are killin it lately with the deliciousness!

  • You really need to stop with the sweets. My stomach can’t take it.

  • By the looks of our posts today, we both must be craving the chocolate!! The scones look wonderful!!

  • You’ve done it again, my friend. These look incredible!

  • Hahaha, I love Shaunas reaction, too cute. And those scones really look like they could satisfy a chocolate craving. Want them NOW πŸ™‚ guess I have to fit a baking sess into my schedule soon. Thanks Jenn πŸ™‚

  • These sound absolutely delicious! I love making scones, but I’ve never made chocolate ones before! These sound amazing!

    • Thanks Maria! They always seem super intimidating to make but they’re surprisingly easy compared to cakes and such! <3

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