These double chocolate scones are easy to make and are decadent enough to be dessert, but since they’re scones you can probably justify having them for breakfast! Buttery and flaky chocolate scones, filled with chocolate chips, and topped with a chocolate glaze — in short, they’re amazing.
Anyone else like having chocolate for breakfast?
I have to admit that I justify that decision whenever possible. Chocolate in my muffins, my banana bread, my pancakes, wherever I can add some chocolate, you have to know that I’m doing it.
These double chocolate scones could be taking it a little far. I’m not even sure that these are acceptable as breakfast food. There’s a lot of chocolate here. Chocolate scones, filled with chocolate chips, topped with a chocolate glaze… it’s a chocoholic’s dream happening here.
So you don’t have to have them for breakfast. But I certainly won’t be judging if that’s what you do – I know that I’ve justified that decision more then once! You need coffee with something as rich and chocolatey as this anyways, so you might as well enjoy it with your morning coffee.
That’s right. Totally acceptable breakfast food — because they’re good with coffee. Yes, this is how my brain works.
Oh well. If you think about things in a more normal fashion and don’t eat excessive amounts of chocolate before 10am, these double chocolate scones would make a fantastic dessert or snack instead.
However you choose to enjoy them, they are very simple to make. Mix them up in just one bowl, chill the dough briefly while the oven heats up, and then bake.
There are two options for the glaze, either the softer, ganache style glaze that is pictured here, or you can use a glaze that is thinner and sets up for a harder finish. They’re both delicious so you can use your preference.
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Double Chocolate Scones Recipe
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Semisweet Chocolate Chips
- 1/2 cup Unsalted Butter frozen and grated
- 1/2 cup Heavy Cream 35% whipping cream
- 1/2 cup Pure Maple Syrup
- 2 large Egg
- 1/2 cup Powdered Sugar
- 2 tablespoons Unsweetened Cocoa Powder
- 2-3 tablespoons Cold Milk
- 1/4 cup Heavy Cream 35% whipping cream
- 2/3 cup Semisweet Chocolate Chips about 4 ounces
Instructions
- Line a baking sheet with parchment paper or a silicon baking mat.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Toss the frozen, grated butter with the dry ingredients using a pastry cutter or your fingers, until the mixture looks like coarse crumbs. Add the chocolate chips and stir to combine.
- In a small bowl or measuring cup, whisk together the heavy cream, maple syrup and eggs until well combined. Add this mixture to the dry ingredients and stir until it just starts to come together. Dump the dough onto the prepared baking pan and use your hands to form it into an 8 inch disc. It’s okay if there are dry bits and it’s a rather shaggy mass of dough, this is what you want. You don’t want to over-mix the dough.
- Place the dough in the freezer to chill for 20 minutes, and preheat the oven to 425°F.
- Take the dough from the freezer and use a very sharp knife to cut it into 8 wedges. Spread the wedges out a bit on the baking sheet and bake for 15-17 minutes.
- Let the scones cool on the baking sheet for 5-10 minutes and then prepare the glaze. Whisk together the powdered sugar, cocoa powder and milk until smooth and well combined.
- Alternatively, heat the heavy cream in the microwave on medium power for 1-2 minutes, then add the chocolate chips, stirring until they are melted and the mixture is smooth. Drizzle the glaze over top of the cooled scones.
- These are best the same day, but keep well for up to 3 days in an airtight container at room temperature. They also freeze well for up to 3 months.
Notes
- The dough for scones is best when it isn’t over mixed, so don’t worry about it being shaggy and rather dry looking, that’s how it should look. Just dump the dough onto your prepare baking sheet and use your hands to press it into an 8” disc, it will look fine once it’s baked.
- I use Dutch process cocoa in this recipe.
- There are two options for the glaze, the first (with powdered sugar) is thinner but will set completely, the second is more of a ganache then a glaze and stays fairly soft — use your preference, they’re both delicious!