Posted in Pastries

Chocolate Scones: Recipe

I do like plain scones, they are so versatile. But sometimes you just want chocolate. These chocolate scones don’t disappoint. They are still a nice, light, flakey scone without too strong of a flavor. It’s just that the mild flavor is mildly chocolate. They are delicious alone. Or with berries and cream, sort of shortcake style. Or with jam and clotted cream. Or–have I mentioned?–plain, perhaps with strong tea or coffee.

choco scone 3

I like making scones by scaling the ingredients rather than doing them by volume. There aren’t too many ingredients so it’s not too much of a pain, and the ratio of the dry ingredients is important to get right.

choco scone 4

There are websites that will convert weight to volume measures for different ingredients, if you don’t have a kitchen scale. But I highly recommend investing in a scale for this and other recipes–they are so useful and very reasonably priced. I recommend the Cuisinart one I’ve got. I’ve had it since culinary school and it still works perfectly.

choco scone 2



  • 325g, Bread Flour
  • 175g, All Purpose Flour
  • 90g, Granulated Sugar (plus more for tops of scones)
  • 20g, Unsweetened Cocoa Powder (no need for dutched cocoa, regular will do just fine, but I would recommend getting high quality cocoa.)
  • 20g, Baking Powder
  • 5g, Baking Soda
  • Pinch, Salt
  • 175g (1.5 sticks), Unsalted Butter
  • 125mL, Heavy Cream (plus more for tops of scones)
  • 2 Eggs


  1. Mix together all the dry ingredients, including the sugar, in a large bowl.
  2. Cut in the butter until there are no pieces larger than dried lentils.
  3. Mix the eggs into the cream.
  4. Stir the cream mixture into the dry ingredients until the dough comes together, taking care not to kneed or otherwise overwork the dough.
  5. Turn out onto a lightly floured board and pat into a rectangle about 3/4 to 1in thick.
  6. Cute into squares or triangles. (You can do more traditional round scones, but only pull together the scraps and cut more circles one time–more and those scones with be tough.)
  7. Preheat the oven to 350*F, while chilling dough for 30 minutes. At this point you can freeze the scones for later use. If you do, bake them directly from frozen, adding about 5 minutes to the baking time, depending on the size of the scones.
  8. Put on a parchment lined baking sheet with about 2 inches between each scone–they won’t spread like cookies, so you need not be too careful, but the extra space helps them bake more evenly.
  9. Brush the tops of scones with heavy cream and sprinkle liberally with sugar.
  10. Bake until the sugar has formed a crust and the sids of the scones look dried out (they’ll be a slightly lighter brown than they were when they went in the oven), about 12-18 minutes depending on the size and thickness.
  11. Let cool for at least 20 minutes, preferably to room temperature. The scones can be stored in an airtight container at room temperature for about 4-5 days.

choco scone 1



Hi, I'm Mercedes. I'm a PhD candidate in politics and a trained pastry chef. I'm also an amateur photographer, hobby quilter, and all-around nutty girl living in the Big Apple.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s