Homemade chocolate scones. They really are easy to make and these chocolate scones smell and taste like a brownie! But because it’s a scone, it’s totally acceptable to eat one for breakfast right?? No special ingredients or equipment is required to make this recipe, but if you have a scone pan, I have found that a scone pan does help the scones from spreading into each other when baking.
WHAT YOU WILL NEED TO MAKE THIS RECIPE:
- Flour
- Cocoa Powder
- Baking Powder
- Eggs
- Sugar
- Heavy Cream
- Vanilla Extract
- Butter
- Chocolate Chips
Chocolate Scones
Print RecipeIngredients
- SCONES:
- 1-1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (I used Rodelle Gourmet Baking Cocoa)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons white granulated sugar
- 1/2 cup cold, unsalted butter, cubed
- 1 egg
- 1 tablespoon vanilla extract (I used Rodelle Pure Gourmet Vanilla Extract)
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- TOPPING:
- 1 egg
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- chocolate sprinkles (optional)
Instructions
Preheat oven to 375-degrees. Line a large cookie sheet with parchment paper and set aside.
SCONES: Sift the flour, cocoa powder, baking powder, salt and sugar in a large bowl. Use a pastry cutter to cut the cold butter into the flour mixture. In a small bowl, whisk together the egg, vanilla extract and heavy cream. Stir the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chocolate chips. Dump the scone dough out onto a lightly floured surface and pat into an 8-inch circle, approximately 1-1/2 inches high. Cut into 8 pie shaped slices and transfer to prepared cookie sheet.
TOPPING: In a small bowl, whisk together the egg, cream and vanilla extract. Use a pastry brush to lightly brush the top of each scone. Option to sprinkle chocolate sprinkles on top of each scone.
Bake scones in 375-degree oven for 20-24 minutes or until golden brown. Remove baked scones from the oven and let set for several minutes on the baking sheet before transferring to a wire rack to finish cooling.
Notes
Store scones in an airtight container at room temperature. Scones will stay fresh for 2-3 days.
TIPS:
- For flakier scones, chill your scones in the refrigerator before baking. Either pop them in the refrigerator to chill while the oven pre-heats, or leave the scones in the refrigerator for an hour before baking.
- Check out my Copy Cat Blueberry Scones recipe for pictures of the scone making process.
- You can use a scone pan if you have one. Just lightly spray the pan with baking spray.
- Do not over bake. Because these are chocolate, it’s hard to see that they are baked through. I baked mine for 22-minutes after chilling them for an hour.
- You can tell the scones are done by tapping the top and hearing a hollow noise.
XOXO,
Kelly
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3 Comments
laura
August 25, 2020 at 12:43 PMChocolate for breakfast? Im all in! Love this easy recipe, Kelly! Nothing like a good scone, especially when there’s chocolate involved! thanks for the recipe!
Kelly | Foodtasia
August 25, 2020 at 2:55 PMSuch wonderfully, chocolaty scones, Kelly! I love chocolate for breakfast and these look so scrumptious!
Katherine | Love In My Oven
August 25, 2020 at 7:16 PMOoh Kelly, I was just about to make chocolate scones! I have been having a craving for it. These look fantastic, all I need is a pat of butter!