Chocolate Scones
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Chocolate Scones – A special dessert scone that is sweeter than a traditional scone with a crunchy sugary topping. Enjoy with a cup of tea or coffee.
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 ensures 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. These are most definitely a dessert scone. They’re much sweeter than a traditional scone, have a crunchy sugary topping, and are oh so good served still warm with a generous dollop of whipped cream.
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.
More Recipes You May Like
- Chocolate Walnut Pound Cake
- Fruit Scones
- Irish Currant Scones – Cream Scones with Currants
- Brown Irish Soda Bread
- Irish Spiced Fruitcake
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Chocolate Scones
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- ¼ cup cocoa
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/2 cup cold butter cut into pieces
- 1 cup heavy whipping cream
- 2 ounces semisweet chocolate melted (recommend: Ghirardelli)
- 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, baking powder, and salt in a large bowl. 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.
- 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. 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.
Notes
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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!