Okay, let’s talk Chocolate Scones! Seriously, is there anything better than a warm, chocolatey scone fresh from the oven? Especially when it’s loaded with not one, not two, but THREE kinds of chocolate? I don’t think so! I’m a total chocoholic (no shame!), and these triple chocolate scones are my absolute go-to when I’m craving that bakery-style treat without actually having to, you know, *go* to the bakery.
This recipe is seriously easy (promise!) and delivers the most amazing, decadent chocolate scones you’ve ever tasted. Get ready to impress yourself, because these are about to become your new favorite weekend indulgence. Trust me on this one!
Why You’ll Love These Chocolate Scones
Seriously, these chocolate scones are a total game-changer. Why? Let me tell you!
Quick and Easy Chocolate Scones
Don’t let fancy scones intimidate you! This recipe is surprisingly straightforward. You’ll be enjoying warm, chocolatey goodness in no time!
Decadent Triple Chocolate Scones Flavor
Okay, the chocolate! We’re talking seriously rich, intense chocolate flavor in every single bite. It’s chocolate heaven, plain and simple.
Perfect for Any Occasion Chocolate Scones
Breakfast? Dessert? Snack? These chocolate scones do it all! They’re perfect any time you need a little chocolate pick-me-up.
Ingredients for the Best Chocolate Scones
Alright, let’s gather our goodies! Here’s what you’ll need to whip up these amazing chocolate scones. Don’t skimp – quality ingredients make all the difference, trust me!
Flour and Dry Ingredients
You’ll need all-purpose flour (spooned and leveled, please!), unsweetened cocoa powder (I like dutch process for extra richness!), granulated sugar, baking powder, ground cinnamon, and a pinch of salt.
Wet Ingredients for Chocolate Scones
Grab some unsalted butter (it NEEDS to be frozen, more on that later!), heavy cream, one large egg, and pure vanilla extract. Don’t use imitation vanilla – it’s just not the same!
Chocolate and Glaze Components for Chocolate Scones
Now for the good stuff! You’ll need semi-sweet chocolate (coarsely chopped), confectioners’ sugar, more vanilla extract (yes, again!), water (or strong black coffee for a deeper flavor!), and another semi-sweet chocolate bar, also coarsely chopped. We’re going all out here!
How to Make Chocolate Scones: Step-by-Step Instructions
Okay, ready to get baking? Don’t worry, I’ll walk you through it. Just follow these super easy steps, and you’ll have the most amazing chocolate scones before you know it!
Preparing the Dry Ingredients for Chocolate Scones
First, grab a big bowl and whisk together your flour, cocoa powder, sugar, baking powder, cinnamon, and salt. Now, here’s the fun part: grate that frozen butter using a box grater! It sounds weird, but trust me, it’s the key to flaky scones. Toss the grated butter into the dry ingredients and mix it all up with a pastry cutter (or your fingers!) until it looks like coarse crumbs. Pop this mixture in the fridge (or freezer if you’re impatient like me!) while you get the wet stuff ready.
Combining Wet and Dry Ingredients for Chocolate Scones
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this over the flour mixture, then add those chocolate chunks! Now, gently mix everything together until it just *appears* moistened. Don’t overmix! A few streaks of flour are totally fine.
Shaping and Chilling the Chocolate Scones
Alright, flour your hands and dump the dough onto the counter. It’ll be sticky, so don’t panic! Gently form it into a ball as best you can. If it’s REALLY sticky, add a tiny bit more flour. If it seems too dry, add a tablespoon or two of heavy cream. Press it into an 8-inch disc, then use a sharp knife or bench scraper to cut it into 8 wedges. Place those scones on a plate or baking sheet and chill in the fridge for at least 15 minutes. This is important, so don’t skip it!
Baking the Chocolate Scones to Perfection
While the scones are chilling, preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat. After chilling, arrange the scones on the baking sheet, leaving a little space between them. Bake for 22-25 minutes, or until the edges and top are set. A toothpick inserted into the center should come out clean. Let them cool for a few minutes while you make the glaze!
Glazing and Finishing Your Chocolate Scones
For the glaze, whisk together the confectioners’ sugar, vanilla, and water (or coffee!) until smooth. Dunk those warm scones into the glaze and place them on a wire rack to let the excess drip off. Now, melt that last bit of semi-sweet chocolate in the microwave in 15-second increments, stirring after each one until it’s nice and smooth. Drizzle that melted chocolate all over the glazed scones. Ta-da! You’re a chocolate scone superstar!
Tips for Making Perfect Chocolate Scones
Want chocolate scones that are seriously amazing? Of course, you do! Here are my top tips for scone success. They’re simple but make a HUGE difference!
The Importance of Cold Ingredients in Chocolate Scones
Listen up: cold butter is non-negotiable! Frozen, even better! Cold butter = flaky scones. Warm butter = sad, flat scones. You’ve been warned!
Don’t Overmix Your Chocolate Scones Dough
Seriously, resist the urge to mix, mix, mix! Overmixing develops the gluten and makes tough scones. Gently does it, okay?
Chill Time is Key for Flaky Chocolate Scones
Don’t skip the chill time! It helps the butter stay cold, which means flakier, more tender chocolate scones. Plus, it prevents them from spreading all over the baking sheet. Win-win!
Ingredient Notes and Substitutions for Chocolate Scones
Okay, let’s talk ingredients! Want to tweak things a bit? No problem! Here are some notes and easy swaps to make these chocolate scones your own. Get creative!
Choosing the Right Chocolate for Your Chocolate Scones
Semi-sweet is my go-to, but feel free to experiment! Dark chocolate will give you a richer, more intense flavor. Milk chocolate will be sweeter. It’s all good!
Dairy-Free Chocolate Scones Option
Want to make these dairy-free? Easy! Swap the heavy cream for coconut cream or another plant-based cream. Use a good vegan butter substitute, and you’re golden!
Adding Nuts or Other Flavors to Chocolate Scones
Feeling adventurous? Toss in some chopped nuts (walnuts, pecans, or almonds are delish!), dried cranberries, a pinch of espresso powder, or even a little orange zest. Yum!
How to Store and Reheat Chocolate Scones
So, you’ve baked these amazing chocolate scones, but you have leftovers? Lucky you! Here’s how to keep them fresh and delicious.
Storing Your Chocolate Scones
For short-term storage (like, if you think you’ll devour them tomorrow!), just pop them in an airtight container at room temperature. For longer storage, the fridge is your friend. They’ll last about 5 days in there!
Reheating for the Best Chocolate Scones Experience
Okay, reheating is key to bringing back that fresh-baked goodness! I like to microwave them for a few seconds (careful not to overdo it!) or pop them in a toaster oven for a few minutes until they’re warm and toasty again. Mmm!
FAQ About Making Chocolate Scones
Got questions about making these amazing chocolate scones? I’ve got answers! Here are a few of the most common questions I get asked. Don’t be shy, baking is all about learning!
Can I freeze Chocolate Scones dough?
Absolutely! Just shape the dough, cut into wedges, and freeze them on a baking sheet. Once solid, pop them into a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. Easy peasy!
Why are my Chocolate Scones dry?
Uh oh, dry scones are no fun! Usually, it’s from too much flour or overbaking. Make sure you measure your flour carefully (spoon and level!), and keep a close eye on them in the oven.
How do I get my Chocolate Scones to rise higher?
A good rise comes from cold butter and not overmixing! Also, make sure your baking powder is fresh. That’s the secret weapon for fluffy, sky-high chocolate scones!
Estimated Nutritional Information for Chocolate Scones
Okay, so here’s the deal: I’m no nutritionist, but here’s a rough idea of what you’re looking at per scone. Think around 450 calories, plus fat, protein, carbs… you know, the usual! It’s a treat, so enjoy!
Enjoy Your Homemade Chocolate Scones!
There you have it! Now go bake these amazing chocolate scones and enjoy every single chocolatey bite! And hey, if you loved them, leave a comment and rating below! Share your pics on social media, too – I wanna see your scone creations!
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3-Choc Chocolate Scones Recipe: Sinfully Delicious
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 large scones 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these supreme triple chocolate scones, perfect for a decadent breakfast or dessert. Enjoy the rich chocolate flavor in every bite.
Ingredients
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1/3 cup (27g) unsweetened cocoa powder (natural or dutch process)
- 1/2 cup (100g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup + 1 Tablespoon (135ml) heavy cream
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 6 ounces semi-sweet chocolate, coarsely chopped
- 1 cup (120g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) water (black coffee works too!)
- one 4 ounce bar semi-sweet chocolate, coarsely chopped
Instructions
- Whisk flour, cocoa powder, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the 6 ounces of chopped chocolate, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until edges and top are set. Chocolate scones are done when a toothpick inserted into the center comes out clean. Remove from the oven and cool for a few minutes as you prepare the glaze.
- Make the glaze: Whisk the confectioners’ sugar, vanilla, and water together. Dunk warm scones into the glaze and place on a wire rack with a baking sheet or paper towels underneath to catch the glaze as it drips down. The glaze will set after several minutes, but you can serve right away. Before serving, melt the 4 ounces of semi-sweet chocolate in the microwave in 15 second increments, stirring after each increment until melted. Drizzle over scones.
- Leftover glazed or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Notes
- Refrigerating the dough helps the scones hold their shape during baking.
- Black coffee enhances the chocolate flavor in the glaze.
- Adjust baking time based on your oven for perfect scones.
Nutrition
- Serving Size: 1 scone
- Calories: Approximately 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
