If you enjoy rich, chocolatey baked goods that aren’t too sweet, you’ll appreciate this Chocolate Scones recipe. These scones are tender on the inside with crisp edges and just enough sugar to barely nudge them into dessert territory. They work well for almost any time of day but really shine as part of a weekend brunch spread.
Scones are some of my favorite comfort foods. Must be my Irish heritage. When BeeBop and I took a trip to Ireland several years ago, we took every opportunity we could to indulge in scones. They’re a bit different there, and I suspect that has to do with the type of flour that’s used in Ireland, as well as the luscious butter and cream available to them.
When I started making scones in my own kitchen, I realized that the ingredients aren’t very different to those we use for biscuits. It’s basically flour, butter, and milk or buttermilk.
They’re also handled the same way, too. Don’t overmix, don’t over knead, and handle very gently. That gentle handling prevents the gluten in the flour from developing and makes a tender biscuit or scone.
Over the years, I’ve made many different kinds of scones, including plain buttery ones, lightly sweet ones with a few raisins thrown into the dough, and these lovely Chocolate Scones. Even though they’re not terribly sweet, I would call them a dessert scone. They’re definitely sweeter than a traditional plain scone, have a crunchy, sugary topping, and are oh-so-good when served still warm with a generous dollop of whipped cream.
— This post was originally published on September 6, 2013. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 30 Minutes
Servings: 8
Primary Ingredient(s): Flour, sugar, cocoa, butter, whipping cream, semisweet chocolate
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Love, love, love this chocolatey twist on classic scones!”
— Kelly Senyei
What Makes This Recipe Special
What makes these chocolate scones special is their balance and simplicity. They deliver rich chocolate flavor without being overly sweet, which makes them a good choice for any time of day. The recipe relies on straightforward techniques and familiar ingredients, so it feels approachable even for beginner bakers.
Heavy cream gives the scones a soft, tender texture, while cocoa powder and semisweet chocolate work together to create a deep, satisfying chocolate flavor. The result is a rustic, bakery-style scone that feels homemade in the best way.
Ingredient Notes
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- All-purpose flour: I always use White Lily brand flour, since it’s the standard for Southern home cooks. If you can’t get White Lily, of course you can use your favorite all-purpose flour instead. For best results, be sure to measure accurately by spooning the flour into the measuring cup and leveling it off.
- Cocoa powder and semisweet chocolate: You’ll use two kinds of chocolate for this recipe. The cocoa powder (Ghirardelli unsweetened cocoa is a good choice) gives the dough a chocolate base, and the melted semisweet chocolate (try Baker’s semisweet) adds extra richness and deeper flavor throughout.
- Granulated sugar: This recipe doesn’t use a lot of sugar, just enough to sweeten the scones without being overpowering. We mostly use Dixie Crystals sugar in the South.
- Butter: Make sure it’s very cold. Cold butter stays in small pieces in the dough, then melts in the oven and creates steam pockets that make a tender scone. Choose a quality brand of butter, like Land o’ Lakes, for the best result.
- Heavy whipping cream: Heavy cream adds richness and helps create a soft, tender crumb. For best results, use cold cream and add it gradually until the dough just comes together.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Chocolate Scones
- Start by preheating the oven to 425 degrees.
- In a large bowl, combine the flour, sugar, cocoa, baking powder, and salt.
- Add the butter and cut it in with a pastry blender or fork until the mixture is rough and crumbly.
- Add the 1 cup of heavy whipping cream, melted chocolate, and vanilla.
- Stir with a fork just until the dry ingredients are moistened. Knead the dough lightly 3 or 4 times in the bowl. Note that this is a very moist, almost wet, dough.
- Lightly coat a baking sheet with cooking spray. Turn the dough out onto the baking sheet and pat it into an approximately 8-inch circle.
- Using a sharp knife, cut or mark the dough into 8 wedges. Don’t separate the wedges. If the dough is too wet to cut before baking, just cut it into wedges when you take it out of the oven.
- Brush with the remaining whipping cream or milk and sprinkle with turbinado or granulated sugar.
- Bake for 19-20 minutes or until done. Be careful not to overbake.
- Best served warm with a dollop of whipped cream.
Recipe Tips
- Start with very cold ingredients. Cold butter and cold cream make the dough easier to handle and help the scones turn out tender.
- Don’t overwork the dough. Mix just until everything comes together. Overmixing can make the scones heavier.
- This is a fairly wet dough. If the dough seems too sticky to handle, lightly flour your hands rather than adding more flour to the dough.
- Don’t worry if you can’t get clean cuts in the dough. Simply wait and cut it into wedges while it’s still hot from the oven then let it sit and cool before separating the wedges.
Recipe Variations to Try
- Use chopped bittersweet chocolate for an even less sweet version.
- Add a glaze made with powdered sugar and milk for a more dessert-like finish.
- Stir in a little espresso powder or instant coffee to deepen the chocolate flavor without making the scones taste like coffee.
- Serve with flavored whipped cream, such as vanilla or lightly sweetened coffee whipped cream.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature or warm briefly before serving.
They can also be frozen. Wrap each scone individually and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Questions About Chocolate Scones
Sure! You can prepare and shape the scones, then refrigerate them for several hours before baking.
You can if you want, but natural unsweetened cocoa powder works very well. Dutch-process cocoa can be used, but it may slightly change the flavor and color.
Heavy cream gives these scones their richness and texture. Milk will work in a pinch, but the scones will be less rich and may spread more during baking.
More Recipes You’ll Like
Lemon Blueberry Scones
Raspberry Scones
Traditional Irish Fruit Scones
Irish Currant Scones
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Chocolate Scones
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold butter cut into pieces
- 1 cup heavy whipping cream
- 2 ounces semisweet chocolate melted
- 1 teaspoon vanilla
- Cooking spray
- 1 tablespoon whipping cream or milk
- 2 tablespoons turbinado or granulated sugar
- Whipping cream for serving
Instructions
- Preheat the oven to 425 degrees.
- Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl.2 cups all-purpose flour, ¾ cup sugar, ¼ cup unsweetened cocoa powder, 2 teaspoons baking powder, ½ teaspoon salt
- Add the butter and cut it in with a pastry blender or fork until the mixture is rough and crumbly.½ cup cold butter
- Add heavy whipping cream, melted chocolate, and vanilla.1 cup heavy whipping cream, 2 ounces semisweet chocolate, 1 teaspoon vanilla
- Stir with a fork just until the dry ingredients are moistened. Knead the dough lightly 3 or 4 times in the bowl.
- Lightly coat a baking sheet with cooking spray. Turn the dough out onto the baking sheet and pat it into an approximately 8-inch circle.Cooking spray
- Using a sharp knife, cut or mark the dough into 8 wedges. Don’t separate the wedges.
- Brush with the remaining whipping cream or milk and sprinkle with turbinado or granulated sugar.1 tablespoon whipping cream or milk, 2 tablespoons turbinado or granulated sugar
- Bake for 19-20 minutes or until done. Be careful not to overbake.
- Serve warm with a dollop of whipped cream.Whipping cream for serving
Notes
- Make sure the butter and cream are very cold. Cold butter melts during baking and creates steam pockets that help the scones turn out tender.
- The dough will be soft. Lightly flour your hands or chill the dough briefly if it’s difficult to handle.
- Store leftover scones in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months and warm gently before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Why do I hear myself speaking with an Irish accent in my mind when I read this recipe? Ah, well me darlin’, tis a fine scone indeed.
Miss P
You won’t believe this but I often dream in an Irish brogue. No joke.
I’ve made lots of scones, but never with a chocolate batter. Love these!
I hadn’t either, Brenda, and I wasn’t quite sure what to expect but these are so delicious!
Love, love, love this chocolatey twist on classic scones! Thanks for sharing!
You’re welcome, Kelly. Thanks for visiting!
Chocolate and Scones all rolled into one? A girl after my own heart. xo
Thanks, Kelly. If you like chocolate and you like scones, you’ll love this.
As for me . . . chocolate is NEVER too sweet for ANY time, day or night.
These look scrumptious! However, not as good as your Mississippi Mud cake!!!!!! Thanks for all your recipes of chocolate goodies!
Love from your Chocoholic Friend
Rosie – you’d love these scones! They’re so good!
Scones are relatively new to me; only in the past few years have I fallen in love with them and I can not lie…it was probably the Maple Scones at Starbucks.
Love these for dessert Lana…I think one of my daughters would say yummers…and I agree!
I really, really love scones. Traditional ones, pumpkin ones, chocolate ones…you name the recipe I’ll try it :-) Admittedly, these are much sweeter than the norm and some purists would probably disagree with even calling them scones. Whatever. Just plop some whipped cream on there and hand me fork. I’ll take this dessert any day.
I love scones (and American biscuits) too. I usually bake some on Sunday mornings when we’re out of fresh bread and I use different recipes depending on what ingredients I have at home. This one is new to me and I won’t be making it for breakfast as it is too sweet for that but in the afternoons during the darker and colder time of year, absolutely!
You’re right, Marie, these are quite sweet and wouldn’t be my choice for breakfast, either. However, they made an absolutely perfect dessert with a bit of cream on the side. Hope you enjoy them!