The Ultimate Triple Chocolate Scones
Chocolate on chocolate on chocolate….what’s not to love? These Triple Chocolate Scones are packed full of chocolate flavor, chocolate chips, and an amazing chocolate drizzle. They’re easy to make, so you can throw a batch together in the morning for breakfast. Chocolate for breakfast? Sign me up!
Scones… that perfect wedge of baked goods. And these scones pack a triple chocolatey punch with three types of chocolate…..cocoa powder, chocolate chips, and a chocolate drizzle. (lf you love chocolate like I do, try my Easy Chocolate Cardomom Scones or my Easy Double Chocolate Mini Bundt Cakes) Couldn’t get any more chocolatey if you tried. Since they’re so easy to make, you can have them any time you want. They’re perfect for breakfast, snack time, or an impromptu brunch with friends.
These scones are perfectly flaky, tender, and just moist enough without being too moist. I do a simple lamination process to help these scones be as flaky as possible. Flatten out the dough in your hands, fold it over and flatten in down again. Do this a few times to help get the desirable flaky layers. If you enjoy these scones, you’ll want to try my Blueberry Lavender Scones, Orange Ginger Scones, or my Cinnamon Chip Scones.
Is it a scone or a biscuit?
Although scones do have flaky layers, they should not flake like a biscuit. A biscuit is lighter than a scone, and less crumbly. A scone will be drier than a biscuit, yet not dry at all, if that makes sense. They will be denser than a biscuit, but still moist. Both are delicious, yet have their own merits. Biscuits tend to be more savory, especially when used to sop up delicious sausage gravy. Scones can be enjoyed sweet or savory. Sweet scones are definitely enjoyable topped with jam, butter, or honey and a cup of coffee.
Tips for baking perfect scones
Ingredients
This is an overview of some of the most important ingredients. For the full list, please see the recipe card down below.
- Flour Just all-purpose flour for these scones.
- Cocoa powder I have only made these scones using natural cocoa powder, so my recommendation is to use natural cocoa powder.
- Butter Cold butter is the key for flaky scones. I like to cube my butter first then put it in the freezer while I prepare the rest of the ingredients.
- Greek yogurt, egg, and milk These three together add the perfect amount of moisture and binding. Plus, the slight tanginess of yogurt is a great addition to these scones. These ingredients need to be cold as well.
- Chocolate chips These would be triple chocolate scones without the chocolate chips.
Why I love these scones
How to Make Triple Chocolate Scones
One of the best things about scones is how easy they are to make. And they don’t take that long to throw together either. I first like to start out by cubing the butter, then I set it in the freezer while I prepare the other ingredients. You could also shred the butter with a cheese shredder if you choose.
Next, I add the dry ingredients together in a large mixing bowl. I do like to sift the cocoa powder and baking powder into the other dry ingredients. It helps to break the lumps apart. It’s not strictly necessary, so if you skip this step, your scones will still turn out fine. Once I’ve whisked all the dry ingredients together, I then whisk the wet ingredients together. First, I’ll whisk the egg by itself to help break apart the yolk. Then I’ll add the milk and yogurt and whisk everything together until fully incorporated.
Next, you’ll cut the butter into the dry ingredients with a pastry cutter until it resembles pea gravel. Add the wet ingredients to the dry ingredients; add the chocolate chips and mix with a spoon. You’ll notice the mixture starting to get crumbly. At this point, I like to work the dough with my hands until I can form a ball with it. It may seem a bit dry, but as you keep working it, it will start to come together. If you need to, add more milk 1 tablespoon at a time. I haven’t needed more than 4 tablespoons for these scones. It’s ok if the dough is a bit tacky, you don’t want it to be too wet though.
Once you have formed the dough ball, flatten it with your hands, fold it in half, and repeat this process 2-3 times. Then, reform the dough ball again and cut it in half with a knife. Form these two halves into dough balls. On your prepared baking sheet, flatten each dough ball out into a roughly six inch dish about 1 inch thick. Slice the scones into six pieces each, as equal as you can. Slide the slices about 1 inch away from each other, giving the scones room to bake up without touching each other. This helps them bake more evenly.
Pop the scones in the refrigerator for 20 minutes and preheat the oven to 400 F. I like to cleanup while I’m waiting for the even to heat up. After the scones have chilled for 20 minutes, put them in the oven and bake for 20 minutes. You won’t be able to see if these scones have turned a nice golden brown color, but they will look fluffy and have a deep chocolate color when they are done. 20 minutes has always yielded me with nice, fluffy, tasty scones.
Prepare the glaze
While the scones are baking, make the drizzle. In a small bowl, combine 3/4 cup powdered sugar, 1 tablespoon cocoa powder, and 4 tablespoons of heavy cream. I like to use a fork to mix the drizzle up as it helps break apart the cocoa and powdered sugar, making a smooth drizzle. You’ll want to wait until the scones are fully cooled off before adding the drizzle. Otherwise, it will just melt off the scones.
Other Recipes to Try
If you love chocolate, you’ll definitely want to try my Chocolate Peanut Butter Brownies, my Chocolate Hazelnut Blondies, or my Hot Chocolate Cupcakes. Either one of these recipes is sure to satisfy your chocolate craving.
Frequently Asked Questions
Store in an airtight container on the counter top for up to 4 days. You can keep them in the fridge for a few more days.
Yes, they freeze great. Before baking, I would flatten the discs, then wrap in plastic wrap and tinfoil and add to a freezer safe container for up to 3 months. Thaw overnight in the fridge before slicing into triangles. Likewise, you can freeze the scones after you have cut them into triangles. Lay them flat on a tray and freeze them solid. Then, add them to a freezer safe container to be used when you only feel like baking one scone.
You may have overworked the dough too much, or let the butter get too warm. Be sure you are only working the dough just enough to bring it together and laminate it before forming the dough balls. Also, don’t skip on the chilling time.
Triple Chocolate Scones
Ingredients
- 2 cups all-purpose flour
- 8 tablespoons butter, unsalted
- 1/4 cup natural cocoa powder
- 1 egg
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 cup Greek yogurt or sour cream
- 4 tablespoons milk
- 1 teaspoon cloves
- 1/4 teaspoon salt
- 1 cup chocolate chips
Chocolate Glaze
- 3/4 cup powdered sugar
- 1 tablespoon cocoa powder
- 4 tablespoons heavy cream or milk
Instructions
- Line a baking sheet with a silicone mat or parchment paper. Cube the butter and set in the freezer while you prepare the other ingredients.
- Sift the dry ingredients together. (2 cups flour, 1/4 cup cocoa powder, 1/4 cup sugar, 1/4 teaspoon salt, 1 tablespoon baking powder, 1/2 teaspoon cloves.)
- Whisk the egg first, then whisk together all of the wet ingredients. (1/2 cup yogurt, 1/4 cup milk) in the same bowl.
- Using a pastry cutter, cut the butter into the dry ingredients until it resembles pea gravel. (You can also shred the butter with a cheese grater.) Add the wet ingredients to the dry ingredients. Add the 1 cup of chocolate chips and mix until the mixture starts coming together. It will be a bit crumbly, this is ok. At this point, I like to form the dough ball with my hands. You may need to add a bit of extra milk if the dough seems too dry. You shouldn't need more than 2 tablespoons, if that.
- Once you form the dough ball, flatten it in your hands, fold it in half, and repeat the process a few times. Form the dough into a ball and split it in half, forming those halves into dough balls. Flatten them into 6-inch discs on the baking sheet, about 1 inch thick. Cut the discs into 6 (mostly) equal pieces. Pull the pieces about 2 inches apart so the sides don't bake up too soft.
- Place the scones in the fridge for 20 minutes, Preheat the oven to 400 F. I like to use this time to clean up.
- After 20 minutes, bake the scones for 20 minutes. The scones will have increased in volume due to the flakiness and will be a nice, chocolate color. They will have a flaky interior.
- While the scones are baking, make the glaze. In a small bowl, mix together 3/4 cup powdered sugar, 1 tablespoon cocoa powder, and 4 tablespoons heavy cream/milk. The glaze should be thin enough to drizzle off the spoon, yet thick enough not to be runny.
- Once the scones are done baking, let them rest for 10 minutes before turning them out onto a baking rack to cool completely. Feel free to enjoy a warm scone, but you want them to be fully cooled down before adding the glaze or it will just melt off.
Notes
- Store scones in an airtight container in the fridge for up to 5 days, or in a container on the counter for 3 days.
- If using salted butter, omit the salt from the recipe.
- You can choose to either cube the butter or use a box shredder and shred it.
- To freeze scones, wait until the scones are cooled down completely. Wrap them in plastic wrap, then foil, and store them in a freezer-safe container for up to 3 months.
- To freeze before baking, make the scones all the way through slicing the scones. Freeze flat on a tray, then wrap individually in plastic wrap and tinfoil and store in a freezer-safe container. Freeze for up to 3 months. If you want to freeze the discs, wrap them in plastic wrap then tinfoil before freezing as well. Thaw out overnight in the fridge before slicing into triangles. When you’re ready to bake them, if baking from frozen, bake at the regular temperature and add 1-2 minutes to the baking time. You can also thaw them out in the fridge overnight and bake at the regular time and temperature.
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