Dreamy Dark 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!

Dreamy Dark Chocoalte Chocolate Chip Scones

Dreamy Dark Chocolate Scones

Dreamy Dark Chocoalte Chocolate Chip Scones

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Dreamy Dark Chocolate Scones

Prep

Cook

Total

Yield 6 fluffy scones

Ingredients

  • 1 cup unbleached all-purpose flour
  • 3/4 cup unbleached white-wheat all-purpose flour
  • 1/4 cup dark chocolate 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 lowfat buttermilk, milk, or coconut/almond milk
  • 2 TBSP instant espresso powder
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 3/4 cup dark chocolate chips

Instructions

  1. Preheat oven to 400F 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 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.
  2. 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] 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. Grab a sheet of parchment paper and lightly sprinkle with flour to prevent sticking. 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.
  3. 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. Move the scones a wire rack to cool and be careful not to burn your mouth while you run off with one 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.

Courses dessert

special diets and swaps

For the flour, if you don’t have any white-wheat handy just use trusty all-purpose and you’re good to go!  I simply wanted a little fiber in my fluff!  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!

Serve up drizzled with you favorite icing/glaze or slather them with peanut butter and jam.  If you’re a coffee drinker, you’ll absolutely need a steaming hot mug of that as well.  It’s a rule =)

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…

Seriously!

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

 
ALL THE SCONES!

I’m fairly certain she’s the reason there are so many biscuit + scone recipes on this blog

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Comments

  • nicolthepickle

    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.

  • 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 🙂

  • Drooling and pinning 😉

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

  • YUM! Love the idea to add some espresso in there! 🙂

  • 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 😉

  • Absolutely dream worthy!

  • 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!!!

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

  • Oh man those sound delicious! Great recipe 🙂

    Happy Blogging!
    Happy Valley Chow

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

  • Oh yum!!! These look amazing!! 🙂

  • These look AMAZING Jenn!!! Yum!

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

    • 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! 🙂

  • 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 🙂 guess I have to fit a baking sess into my schedule soon. Thanks Jenn 🙂

  • 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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