These double chocolate scones are easy to make and are decadent enough to be dessert, but since they’re scones you can probably justify having them for breakfast! Buttery and flaky chocolate scones, filled with chocolate chips, and topped with a chocolate glaze – in short, they’re amazing.
Anyone else like having chocolate for breakfast?
I have to admit that I justify that decision whenever possible. Chocolate in my muffins, my banana bread, my pancakes, wherever I can add some chocolate, you have to know that I’m doing it.
These double chocolate scones could be taking it a little far. I’m not even sure that these are acceptable as breakfast food. There’s a lot of chocolate here. Chocolate scones, filled with chocolate chips, topped with a chocolate glaze….it’s a chocoholic’s dream happening here.
So you don’t have to have them for breakfast. But I certainly won’t be judging if that’s what you do – I know that I’ve justified that decision more then once! You need coffee with something as rich and chocolatey as this anyways, so you might as well enjoy it with your morning coffee.
That’s right. Totally acceptable breakfast food – because they’re good with coffee. Yes, this is how my brain works.
Oh well. If you think about things in a more normal fashion and don’t eat excessive amounts of chocolate before 10am, these double chocolate scones would make a fantastic dessert or snack instead.
However you choose to enjoy them, they are very simple to make. Mix them up in just one bowl, chill the dough briefly while the oven heats up, and then bake. There are two options for the glaze, either the softer, ganache style glaze that is pictured here, or you can use a glaze that is thinner and sets up for a harder finish. They’re both delicious so you can use your preference.
How to make Double Chocolate Scones:
- Make sure not to over mix these scones. The dough should be rather shaggy and not look quite mixed when you put it on the baking sheet and shape it into an 8″ disc. If you do mix it enough that it is completely together your scones won’t be quite as flaky, so don’t worry about it looking shaggy and a bit dry after mixing.
- Use some parchment paper or a silicone baking mat (I love these baking mats) to shape the dough on. You can just wrap the edges over top of the shaped dough and easily place the whole thing in the freezer to chill while the oven is preheating.
Here are some more great scone recipes:
Double Chocolate Scones
These double chocolate scones are easy to make and are decadent enough to be dessert, but since they're scones you can probably justify having them for breakfast! Buttery and flaky chocolate scones, filled with chocolate chips, and topped with a chocolate glaze - in short, they're amazing.
Ingredients
For the scones:
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (I use Dutch process)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter frozen and grated
- 1/2 cup heavy cream 35% whipping cream
- 1/2 cup pure maple syrup
- 2 large eggs
For the glaze:
- 1/2 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2-3 tablespoons milk
Another glaze option:
- 1/4 cup heavy cream 35% whipping cream
- 2/3 cup 4oz semi-sweet chocolate chips
Instructions
Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Toss the frozen, grated butter with the dry ingredients using a pastry cutter or your fingers, until the mixture looks like coarse crumbs.
Add the chocolate chips and stir to combine.
In a small bowl or measuring cup, whisk together the heavy cream, maple syrup and eggs until well combined.
Add this mixture to the dry ingredients and stir until it just starts to come together.
Dump the dough onto the prepared baking pan and use your hands to form it into an 8 inch disc. It’s okay if there are dry bits and it’s a rather shaggy mass of dough, this is what you want. You don’t want to over-mix the dough.
Place the dough in the freezer to chill for 20 minutes, and preheat the oven to 425 degrees F.
Take the dough from the freezer and use a very sharp knife to cut it into 8 wedges.
Spread the wedges out a bit on the baking sheet and bake for 15-17 minutes.
Let the scones cool on the baking sheet for 5-10 minutes and then prepare the glaze.
Whisk together the powdered sugar, cocoa powder and milk until smooth and well combined.
Alternatively, heat the heavy cream in the microwave on medium power for 1-2 minutes, then add the chocolate chips, stirring until they are melted and the mixture is smooth.
Drizzle the glaze over top of the cooled scones.
These are best the same day, but keep well for up to 3 days in an airtight container at room temperature. They also freeze well for up to 3 months.
Notes
The dough for scones is best when it isn’t over mixed, so don’t worry about it being shaggy and rather dry looking, that’s how it should look. Just dump the dough onto your prepare baking sheet and use your hands to press it into an 8” disc, it will look fine once it’s baked.
I use Dutch process cocoa in this recipe.
There are two options for the glaze, the first (with powdered sugar) is thinner but will set completely, the second is more of a ganache then a glaze and stays fairly soft — use your preference, they’re both delicious!
Source: Adapted from my Chocolate Chip Scones.
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Nutrition Information:
Yield:
8Serving Size:
1 sconeAmount Per Serving: Calories: 644Total Fat: 35gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 111mgSodium: 352mgCarbohydrates: 79gFiber: 4gSugar: 40gProtein: 10g
Nutrition Information is estimated based on ingredients used and may not be exact.
I’ve also shared this Double Chocolate Scones Recipe over on Food Fanatic.
Mimi
Saturday 9th of June 2018
wow. I think these are scones I would like! Most of them are just too darn dry for me. it's good I'm not British!
Marg
Saturday 9th of June 2018
Looks like a yummy afternoon coffee snack, will have to try