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.
Hope you enjoy them!
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. Click To Tweet
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.
Enjoy!
More Irish Recipes on Never Enough Thyme:
- Fruit Scones
- Irish Currant Scones – Cream Scones with Currants
- Brown Irish Soda Bread
- Irish Spiced Fruitcake
Scone Recipes from Other Bloggers:
- Rachel Allen’s Light Sweet Scones from Cooking Channel
- Irish Raisin Tea Scones from Irish American Mom
- Lavender Blackberry Scones from Joy the Baker
- Spiced Pumpkin Scones from Inspired Taste
- Mocha Scones from My Baking Addiction
- Classic Scones with Jam and Clotted Cream from BBC Good Food
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Chocolate Scones
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.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup cocoa
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup cold butter cut into pieces
- 1 cup heavy whipping cream
- 2 1-ounce squares semisweet chocolate, melted (recommend: Ghirardelli)
- 1 tsp. vanilla
- Cooking spray
- 1 tblsp. whipping cream or milk
- 2 tblsp. 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
This is a very moist, almost wet, dough. If you can't cut it before baking, just cut it when it comes out of the oven.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 483 Total Fat: 28g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 75mg Sodium: 386mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 2g Sugar: 25g Sugar Alcohols: 0g Protein: 6g
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Miss P says
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
Lana Stuart says
You won’t believe this but I often dream in an Irish brogue. No joke.
Brenda @ a farmgirl's dabbles says
I’ve made lots of scones, but never with a chocolate batter. Love these!
Lana Stuart says
I hadn’t either, Brenda, and I wasn’t quite sure what to expect but these are so delicious!
Kelly Senyei | Just a Taste says
Love, love, love this chocolatey twist on classic scones! Thanks for sharing!
Lana Stuart says
You’re welcome, Kelly. Thanks for visiting!
Kelly says
Chocolate and Scones all rolled into one? A girl after my own heart. xo
Lana Stuart says
Thanks, Kelly. If you like chocolate and you like scones, you’ll love this.
Rosie says
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
Lana Stuart says
Rosie – you’d love these scones! They’re so good!
Barbara | Creative Culinary says
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!
Lana Stuart says
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.
Marie in Europe says
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!
Lana Stuart says
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!