Dreamy double chocolate scones loaded with melt-in-your-mouth chocolate chips and topped with a vanilla glaze. Whip up these chocolatey dessert scones today!
Dreamy Double Chocolate Scones
I couldn’t help tweaking my go-to scone recipe to make an EPIC dessert scone. 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.
special diets and swaps
If all you have on hand is salted butter, don’t stress it! Use salted in place of unsalted and either reduce the salt to 1/8 teaspoon, nix entirely, or use the full amount for a salty/sweet scone – whichever you prefer!
The dairy options are a bit interchangeable: Lowfat or regular buttermilk, 2% milk, whole milk, kefir, coconut/almond milks, and greek/regular yogurts can be mixed and matched depending on your fridge contents. I typically use buttermilk or coconut milk for mine since I usually have those handy. I keep the sugar content of my scones at 1/4 cup typically because I prefer them less sweet; feel free to add a little exta if you want to make these a bit more dessert-like. Lastly, regular cocoa powder and semi-sweet chips will work in place of the dark if that’s what you have handy – I just adore the dark stuff!
Double Chocolate Scones
Dreamy dark chocolate scones loaded with melt-in-your-mouth chocolate chips and topped with a vanilla glaze. Whip up these chocolatey dessert scones today! Recipe yields 6 fluffy scones.
- 1 + 3/4 cups unbleached all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1 TBSP baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cold unsalted butter
- 1/2 cup buttermilk (whole milk or coconut milk work great too!)
- 2 TBSP instant espresso powder
- 1 large egg
- 1 tsp pure vanilla extract
- 3/4 cup chocolate chips
Preheat oven to 400 degrees F and lightly grease a baking sheet with butter or coconut oil.
In a large mixing bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
Cut in the butter into the flour with a pastry cutter. You can also grate the super-cold butter with a cheese grater [use the coarse side; this is my favorite method!] or mince it into small cubes with a knife, then incorporated it into the flour mixture by mashing the tiny cubes in with a fork.
Next add the espresso powder to your dairy of choice (buttermilk, milk, coconut milk, etc...) and stir to dissolve.
In a small bowl, whisk your egg and combine with the espresso milk and vanilla. Set aside.
Use a fork to move the flour mixture to the sides of the bowl, making a hole in the middle, then pour the egg mixture into the center. Stir until just moistened, then fold/knead in the chocolate chips. At this point the mixture will probably seems fairly dry, which is absolutely what we're going for here! (you may need/want to add an extra spoonful of milk if it's too dry to fully mix, however)
With the dough still in the bowl, knead for 3-5 strokes. At this point the dough will seem less crumbly and more like a typical dough. Sprinkle a flat surface with flour to prevent sticking and add your dough. Gently knead your until smooth, trying not to exceed 10-12 total strokes if possible. Shape into a 7 inch circle on your baking sheet and cut into 6-8 wedges.
Bake on the center rack at 400F for 10-15 minutes, using a toothpick to test the center. If you spear a chocolate chip accidentally, try again with another toothpick -- I'm notorious for this! Once the toothpick comes out clean you're good to go.
Transfer the scones a wire rack to cool and be careful not to burn your mouth while you run off with a fresh-from-the-oven while it's still piping hot. In case you actually wind up with leftovers, wrap tightly with saran wrap and store at room temperature for up to four days. Heat them up by sticking them in the microwave for 15 seconds or so... just long enough that the chocolate chips partially melt in that dreamy way that they tend to do! Cue swooning.
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 she’s the reason there are so many biscuit + scone recipes on this blog.
If you get a chance to try these dreamy double 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!