Chocolate for breakfast? It is perfectly acceptable with these Triple Chocolate Scones. Three kinds of chocolate will have these breakfast treats melting in your mouth.
I love finding ways to enjoy chocolate for breakfast. Over the years these chocolate zucchini donuts and these double chocolate banana muffins have been some of our favorite things to enjoy with a dark chocolate latte.
The other day I found all kinds of chocolate in the back of our pantry, so I decided to make brownie-like scones for a special breakfast treat. They are now my favorite way to enjoy a chocolate fix in the morning.
With three kinds of chocolate, this is a breakfast treat you do not want to miss.
Why You Will Love This Recipe
- These homemade dark chocolate scones bake up thick, cakey, soft, tender, flakey, and moist. Basically perfect!
- Three kinds of chocolate make them a chocolate lover's dream breakfast.
- Chocolate scones are a delicious breakfast choice for Valentine's day or for a Mother's Day brunch.
Key Ingredients Needed
All you need to make this chocolate scones recipe are basic pantry ingredients.
- Dark Cocoa Powder - Using a dark chocolate powder gives these scones a delicious and dark color and taste.
- Brown Sugar - Sweetens the scones and also gives them a softer texture.
- All Purpose Flour - Make sure you know how to measure flour correctly, so your recipes turn out right every time.
- Baking Powder & Baking Soda - Using both provides the lift as the scones bake.
- Butter - Make sure you are using COLD butter. Keep it in the fridge until you need it.
- Mini Chocolate Chips - Using the mini chips helps to spread the chocolate pockets out in the scones.
- Egg - Adds moisture and binds the ingredients together. It also helps the scones rise.
How to make Chocolate Scones
These chocolate scones are so easy to put together. All you need is a bowl and a fork. Don't you love when a recipe doesn't dirty half your kitchen?
- Stir together all the dry ingredients in a large bowl. Cut the cold butter into the dry ingredients with the fork, pastry blender, or grater. Make sure that there are butter pieces evenly distributed throughout the mixture.
- Whisk the egg, vanilla extract, and buttermilk together. Use a fork to mix this into the flour mixture. You want to keep moving it around until a soft dough forms. Place in the refrigerator for a little bit.
- Pat the dough into 2 equal circles that are about 6 inches in diameter. Do not hold or touch the dough too much. You do not want the butter to melt and the dough to get warm.
- Score each circle into 6 wedges with a sharp knife. The dough will be really sticky, so do not try to move the scones around at all. To keep the scones light and flakey, refrigerate the pan of dough for 30 minutes. This will keep the dough from spreading out too much as they bake.
- Place the pan in the oven and bake for 18 minutes. Remove and let cool on a wire rack.
- Once the brownie scones are cooled, drizzle them with a melted chocolate glaze. This is totally optional, but it adds so much to the finished chocolate scones. You could also drizzle them with some melted white chocolate to make them really pretty.
- Counter - Keep the cooled chocolate scones in a tightly sealed container on the counter for 2-3 days.
- Refrigerator - Store in an air tight container in the fridge for 5-6 days.
- Freezer - Wrap cooled unfrosted scones in plastic wrap and place in freezer bags for 2-3 months. Thaw and bring to room temperature before adding chocolate.
- Reheat - Use the microwave or toaster oven to give the scones a warm taste.
- Orange - use orange extract instead of the vanilla. Add a little bit of orange zest to really amp up the flavor.
- Raspberry - add fresh raspberries to the dough and drizzle with white chocolate
- Pecan - use chopped up pecans in place of the mini chocolate chips in the dough
- Chocolate Chunk - use chocolate chunks instead of the mini chocolate chips
- Almond Joy - use almond extract and chopped almonds instead of the vanilla and chocolate chips and top with white chocolate and toasted coconut
- Chocolate Banana Scones
- Chocolate Peppermint Scones
- The key to soft flakey scones is using COLD butter and ingredients.
- Use a box grater to grate the butter quickly into the dry ingredients. Two other great options are a pastry blender and a food processor.
- Do not over mix the dough. Overworking the dough makes dense and dried out scones.
- Chill the mixture and dough often to keep it from getting warm.
- Heat day old scones in the microwave for 10-15 seconds to get a fresh and melty texture.
Why are my scones flat and spreading?
The dough may be too warm. Scones bake best when everything is cold. Make sure to leave enough time to chill multiple times during your mixing and baking process.
What is the secret to flakey scones?
Cold ingredients will give you the best texture and flakey layers. Using full fat ingredients will also give you a more tender and soft scone.
More Chocolate Recipes
- Chocolate Avocado Muffins
- Chocolate Chip Brownies
- Flourless Chocolate Cake
- Chocolate Peanut Butter Banana Oatmeal Cookies
- Microwave Lava Cake
- Chewy Brownie Cookies
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- 2 cups all purpose flour
- ½ cup Hershey's dark cocoa powder
- ⅓ cup packed brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 1 teaspoon cinnamon
- ½ cup unsalted cold butter
- 1 cup miniature chocolate chips
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ½ cup dark chocolate melting wafers or chocolate chips
- In a large mixing bowl, stir together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.
- Add the cold butter and cut in with a fork or pastry blender until it is coarse crumbs. Stir in the mini chocolate chips. Refrigerate 10 minutes to chill butter again.
- Make a hole in the center of the flour mixture. Whisk together the egg, vanilla, and buttermilk. Pour into the center of the flour and stir gently with a fork until a soft dough comes together. Do not over work the dough. Refrigerate the dough 15-20 minutes to chill it again.
- Divide the dough into 2 equal parts. Place each ball on a baking sheet.
- With floured hands, shape each ball into a 6 inch circle. Score each circle into 6 wedges. The dough is sticky, so do not try to move it. Refrigerate the pan of dough for another 15-30 minutes to chill the dough and to keep it from spreading when baking.
- Preheat oven to 400 degrees. Bake for 18 minutes. Let cool for 5 minutes, then cut scones apart where score marks were. Pull apart and let cool completely.
- Place the dark chocolate melting wafers (or chocolate chips) in a microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted and smooth. Do not over heat.
- Place the melted chocolate in a plastic bag with the tip cut off. Drizzle over the tops of the scones and let set.
- Store in a tightly sealed container on the counter for 2-3 days.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 275mgCarbohydrates: 46gFiber: 3gSugar: 25gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Triple Chocolate Scones was first published on May 8, 2013. The post and pictures were updated and republished February 10, 2022.