These triple chocolate scones are about as close as you can get to eating brownies for breakfast! Rich cocoa scone dough is packed with melty chocolate chunks, dipped in a light vanilla glaze, and finished with a drizzle of melted chocolate for the ultimate chocolate lover’s breakfast treat.
I originally published this recipe in 2014 and have since updated it with new photos and additional success tips.
Want to eat brownies for breakfast? Here’s an acceptable solution! 😉
These bakery-style chocolate scones are crisp and crumbly around the edges, soft and tender in the centers, and surprisingly easy to make. If you’ve tried my go-to scones recipe, you’ll love this decadent chocolate variation.
They’re as rich and fudgy as brownies… but perfectly acceptable to enjoy first thing in the morning!
Why You’ll Love These Chocolate Scones:
- Rich, fudgy, brownie-like flavor
- Crisp, crumbly edges with soft, tender centers
- Melty chocolate chunks in every bite
- Easy to prepare ahead—refrigerate overnight and bake fresh in the morning
- Freezer-friendly before OR after baking
- Finished with both vanilla glaze and melted chocolate drizzle
One reader, Jodi, commented: “These scones were FANTASTIC! Great recipe and easy to make. ★★★★★”
Another reader, Nicole, commented: “This recipe was very simple and so very tasty! It was straightforward and the result was a tender, decadent, and sweet scone! I used mini semi-sweet chocolate chips and cold brew for the glaze instead of water. Both worked out great! I skipped the chocolate drizzle to tone down the sweetness. Would definitely make these again! ★★★★★”
Key Ingredients & Why They Work
This recipe is built off of my trusted master scones recipe, but a few adjustments were needed to create this incredibly rich chocolate version.
- Flour: All-purpose flour gives the scones necessary structure. Cocoa powder takes the place of some of the flour, so you need a little less than you’d need to make a different variety of scone, like these chocolate chip scones.
- Unsweetened Cocoa Powder: You can use either natural or Dutch-process cocoa here, which gives the dough its rich chocolate flavor. If you need a recommendation, I use and love this variety of dutch-process cocoa.
- Heavy Cream: Cocoa powder absorbs more moisture than flour, so we add an extra splash of heavy cream to keep the scones moist and tender instead of dry.
- Frozen Butter: Cold butter is essential for deliciously flaky scones. Grating it with a box grater makes it easy to distribute evenly throughout the dough.
- Sugar: Granulated sugar sweetens the scones.
- Baking Powder: For rise.
- Cinnamon, Salt, Vanilla: Flavor enhancers.
- Egg: 1 egg binds all the ingredients together.
- Semi-Sweet Chocolate: Chopped semi-sweet chocolate creates melty pockets throughout the scones. I recommend using a quality baking chocolate bar instead of chocolate chips for the best texture. Plus, you’ll use more for the chocolate drizzle.
Overview: How to Make Chocolate Scones
These chocolate scones are surprisingly easy, and you don’t need a mixer. First, you’ll mix the dry ingredients together. Then you’ll grate the frozen butter into the dry ingredients and work it in with a pastry cutter, 2 forks, or your fingertips.
- Tip: A food processor works too, but I find it can overwork the dough. The less you handle scone dough, the more tender the scones will be.
Then, whisk the wet ingredients together. Pour the wet ingredients into the dry ingredients, add the chopped chocolate, and gently mix until the dough begins to come together. Turn it out onto a lightly floured work surface and use your hands to bring it together.
- Tip: If the dough seems crumbly, keep gently pressing it together before reaching for more cream. Scone dough should look a little shaggy but hold together when squeezed.
Form the dough into a disc, then cut it into 8 wedges.
My Best Scone Tips
For flaky scone centers and crisp, crumbly edges, keep the dough as cold as possible. Cold butter creates steam as the scones bake, producing tall, flaky layers instead of flat, spread-out scones. Chilling the shaped scones for at least 15 minutes before baking is one of my favorite tricks, and you can even refrigerate them overnight for an easy breakfast the next morning.
Another trick I now use is the same one you’ll find in many of my muffin recipes (including these triple chocolate muffins) and many pie recipes: start baking at a higher temperature, then reduce it after a few minutes.
That initial burst of heat helps the scones rise upward before the butter has a chance to melt, then the lower temperature allows the centers to finish baking without drying out.
In short, here are my tips for making chocolate scones with impeccable texture that hold shape:
- Keep the butter as cold as possible.
- Handle the dough gently. Do not overwork the dough.
- Chill the shaped scones before baking.
- Bake at an initially high temperature, then reduce it.
Don’t Skip the Dip in Vanilla Glaze
This might seem like an unnecessary step, but it serves an important purpose.
Chocolate baked goods can dry out quickly because cocoa powder naturally absorbs a lot of moisture. During recipe testing, I found that a quick dip in a thin vanilla glaze locks in moisture while adding just enough sweetness.
Use water (or brewed coffee!) instead of milk so the glaze stays thin enough to coat the scones lightly rather than creating a thick icing.
The Triple Chocolate Finishing Touch
The vanilla glaze seals in moisture.
The chocolate drizzle takes them over the top.
Once the glaze sets, drizzle melted semi-sweet chocolate over the tops for the third layer of chocolate flavor. If you’re a chocolate lover, it’s absolutely worth the extra few minutes. Triple chocolate scones need triple the chocolate!
Variations
Want to change them up?
Try adding:
- Espresso powder for deeper chocolate flavor
- Toasted pecans or walnuts
- White chocolate chunks
- A sprinkle of flaky sea salt after the chocolate drizzle sets
Coffee can also replace the water in the glaze for an even richer chocolate flavor.
Yes. Chocolate chips work well in the dough, though chopped baking chocolate melts into larger, gooier pockets. For the drizzle, baking chocolate melts much more smoothly than chocolate chips.
Scone dough is naturally a little shaggy. Gently press it together with your hands before adding extra liquid. If it still won’t hold together, add heavy cream just 1 teaspoon at a time. (And be sure to properly measure your flour and cocoa powder, so you don’t accidentally use too much.)
Absolutely. Refrigerate the shaped scones overnight or freeze them for later. Bake directly from the refrigerator or freezer.
The butter likely became too warm before baking. Start with very cold ingredients and chill the shaped scones before they go into the oven.
Triple Chocolate Scones
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These rich triple chocolate scones are crisp around the edges, soft and tender inside, and packed with melty chocolate chunks. Finished with a light vanilla glaze and chocolate drizzle, they’re like brownies for breakfast. Read through the recipe before beginning. Refrigerate the shaped scones for at least 15 minutes before baking, to help prevent the scones from over-spreading.
Ingredients
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1/3 cup (27g) unsweetened natural or dutch-process cocoa powder
- 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, cold
- 1 large egg, cold
- 1 and 1/2 teaspoons pure vanilla extract
- 6 ounces (170g) semi-sweet chocolate, coarsely chopped*
Glaze & Topping
- 1 cup (120g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) water (black coffee works too!)
- one 4-ounce (113g) bar semi-sweet chocolate, coarsely chopped*
Instructions
- Whisk the 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 while you mix the wet ingredients.
- Whisk the heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the 6 ounces of chopped chocolate, and then mix until everything appears moistened.
- Pour the dough onto the counter and, with floured hands, work it into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 more Tablespoon of cold 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 refrigerator has space!) and refrigerate for at least 15 minutes and up to 1 day.
- Meanwhile, preheat the oven to 425°F (218°C).
- Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange the scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 5 minutes. Without removing the scones from the oven, reduce the oven temperature to 400°F (204°C) and continue baking for 16–17 minutes, or until the edges and tops are set. The scones are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep in mind that melted chocolate on the toothpick is not wet dough.
- Remove from the oven and cool for a few minutes while you prepare the glaze.
- Make the glaze: Whisk the confectioners’ sugar, vanilla, and water together. Dip the 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 the scones warm. Before serving, melt the remaining 4 ounces of semi-sweet chocolate in the microwave in 15 second increments, stirring after each increment until melted. Drizzle over the scones.
- Store leftover scones at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones before topping with glaze and chocolate drizzle. I usually freeze them in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes. Before serving, top with the glaze and chocolate drizzle.
- Overnight Instructions: Prepare scones through step 3. Cover and refrigerate overnight. Continue with the recipe the following day.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Box Grater | Pastry Cutter | Silicone Spatula | Bench Scraper | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack
- Over-spreading: Start with very cold scone dough. Expect some spreading, but if the scones are over-spreading as they bake, remove the baking sheet from the oven and use a silicone spatula to gently press them back into their triangle shapes. Return to the oven and continue baking.
- Chocolate: Use baking chocolate sold as 4-ounce bars in the baking aisle, such as Ghirardelli, Lindt, or Baker’s brands. 1 heaping cup semi-sweet chocolate chips may be substituted for the chopped chocolate in the scones. Chocolate chips can be tricky to melt into a smooth, pourable consistency, so I recommend using a chocolate bar for the drizzle. The drizzle is optional.
Reader Comments and Reviews
These scones were FANTASTIC! Great recipe and easy to make. I will definitely be making these again.
I made these for my chocoholic daughter’s birthday breakfast. They were amazing! What a fabulous way to start a birthday!
I’ve been making these scones (different flavors) for a few weeks now with success. However, I’m confused every time as to why I can’t get the dough to come together without adding extra cream. When I do frozen blueberries, it’s fine because they add a little moisture as I mix them in, but today I made the triple chocolate scones and that 1/2 cup cream just did NOT do it. I had loose flour and crumbs until I had added a few tablespoons of more cream. What really confused me was that the recipe said to use floured hands because the dough would be sticky. What?! Why isn’t that 1/2 cup cream ever enough to bring the dough together in any kind of shape?
Hi Allison! How did you measure the flour and cocoa powder? Make sure to spoon and level (instead of scooping) to avoid packing in too much into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
Allison, I have the same problem. I made this recipe, the chocolate chip scones, and the cinnamon chip scones today, and I had to add a little extra cream into all three to bring the doughs together. And I weighed my flour. *shrugs* They all tasted great, though.
Delicious. I have made a couple times following the recipe, but also made a mint chocolate variety. Cinnamon -> espresso powder, 1/2 chocolate chips -> peppermint bark pieces, vanilla -> 1 tsp mint extract and 1/2 tsp vanilla. Came out great
I am looking forward to trying this recipe and wanted to send some as part of a “chocolate lovers” birthday package to a friend in another part of the country. Have never mailed scones. Any helpful tips for best way to ensure freshness? Many thanks! Elaine
Hi! I’m wondering if half and half. Am be used instead of heavy cream??
Hi Andrea, it’s really best to stick with heavy cream for these scones.
These are fantastic. My husband and I were swooning with chocolate love.
These were so delicious and pretty quick to make. As a chocoholic I can’t believe I’m saying this, but I skipped the chocolate drizzle and they were still SO good!
My girls love anything chocolate for breakfast. They were pretty excited to see these! My youngest declared them delicious!
This recipe was very simple and so very tasty! It was straightforward and the result was a tender, decadent, and sweet scone! I used mini semi-sweet chocolate chips and cold brew for the glaze instead of water. Both worked out great! I skipped the chocolate drizzle to tone down the sweetness. Would definitely make these again!
I always love baking any of your scone recipes and this one was no different! It is like a brownie and a scone had a baby!! Delicious! I skipped the drizzle but did the glaze, adding espresso powder to it!! They are addicting!! Thank you, Sally, for all your fantastic recipes! I have learned so much from your detailed recipes.
Excellent scones! I tweaked your recipe a little. 1/2 sour cream 1/2 whip cream. Added a 2 tsp fresh ground espresso and I make an espresso icing! I make them for a small cafe I work in. Just made 24 yesterday. This one gets special orders as I have a few customers that only want these scones! Thank you for all your great recipes and inspiration.
This is a extremely delicious recipe for scones…!
These were pretty easy, although I definitely had to add a bit more cream. I thought they were only okay the first day, but they were a huge hit with my friends and I found they were better the next day, so I think it was more of a personal preference than recipe quality issue. I drizzled them with salted caramel and that made a huge, positive difference!
Hi Sally, Amazing stuff! Question: could I substitute coconut oil instead of butter for this and your other scones? If so, should it be chilled like the butter? Thanks!
Hi Renee! It’s really best to stick with butter for our scones recipe. Coconut oil *may* work, but the results would taste strongly of coconut oil and would likely be greasy as well. You may be able to find a recipe specifically formulated for coconut oil.
So good! I used a heaping cup of semi sweet chocolate chips. Everyone loved them! They are rich. I made them into 12 scones (pressed into 2 discs , and cut into 6 triangles each), and the slightly smaller size was perfect. I started checking them at 15 minutes, and they were done at 21.
Great flavor , texture and rose beautifully :)…. but highly suggest you check the scones at 17 minutes. I know every oven runs differently and mine were underdone at 15 but overdone by 20.
Hi Sally
great to have your recipes as always. May I know what’s the, metric weight for 6 ozs of chocolate ?
Here in my country, we uses only metric measurement …… thanks
Hi Rebecca, 6oz is equal to about 170g. Hope you enjoy the scones!
Best scone I have ever had and not too difficult to make!
Chocolate , chocolate,more chocolate.Looks great.And delicious
I made these for my first scone ever and they came out awesome! They taste similar to a chocolate cake donut and look very cool.
Made for my husband’s birthday. He said best scone he ever had. I used espresso chocolate chips and regular ships and chopped hazelnuts. Then I double-dipped in espresso glaze. Thanks Sally!
My family and I enjoyed these however we are a chocolate family. I modified a bit as I needed more than 8 but didn’t want to double receipe. Instead, I cut into small pieces and cooked a bit less. Best of all ot was simple to make