Chocolate Scones
Fo’ Shizzle My Drizzle
I really like how the icing turned out. I’ve been having the worst luck with chocolate icings lately, so when this icing drizzled perfectly over my scones, that’s when I started calling them the “chocolate triple threat” scones. Unlike the sweet and spicy glaze I did for the cheddar scones, this icing wasn’t immediately soaked up by the chocolate scones. It flowed nicely over the tops of the scones, but got hard in in the fridge, making them easily stacked and stored for later. As usual, if you try these, please leave a comment with your thoughts! Wouldn’t these be a great addition to any brunch? I’m sure if you used dark chocolate, they’d pair wonderfully with the citrus in a mimosa!
Triple Chocolate Scones
Lightly sweet chocolate scones with chocolate chips and a rich, dark icing drizzled over them.
Ingredients
For the Scones
- 2 cups flour
- 4 tsps baking powder
- 1/4 cup unsweetened cocoa powder
- 2 tsps sugar
- 1 tsp salt
- 4 tbsps butter cold or frozen cubed or grated
- 2 eggs
- 1/2 cup milk cold
- 1/2 tsp vanilla extract
- 3/4 cup chocolate chips
For the Chocolate Icing
- 1/4 cup powdered sugar
- 2 tbsps unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1-2 tbsps milk
Instructions
Chocolate Scones
-
Preheat your oven to 425°F.
-
In a medium bowl, sift or whisk together your flour, cocoa, salt, sugar, and baking powder. Cut in your cold butter using your preferred method until the mixture has a rough, almost cornmeal-like texture; you could:
Option 1: rub the chilled butter into the dry ingredients using your hands
Option 2: mix butter and dry ingredients together using a pastry cutter
Option 3: mix butter and dry ingredients in a food processor, then return to your medium bowl for the next steps
-
In a small bowl, beat together your milk and the two eggs, then mix in the vanilla extract. Add your wet ingredients and chocolate chips to the dry and combine, stirring together until the mixture has absorbed all of the liquid. Give the dough some gentle kneading until it's smooth, then pour out onto a sheet of parchment paper.
-
Divide the dough into two balls, then roll each ball to about ¾" thickness and shape into roughly 6" rounds. Cut each round into six pie-shaped wedges, then transfer the parchment paper to a baking sheet. Bake until golden brown, about 22-25 miutes.
Chocolate Icing
-
Mix powdered sugar, cocoa, and vanilla together. Add the milk a little at a time, stirring constantly, until smooth. Drizzle over your scones.
Note: the icing will harden when chilled, so you may want to let them sit in the fridge a little while before stacking your scones.
Recipe Notes
Recipe Notes The calorie count listed doesn't include the glaze, since I don't know how crazy you're going to be when you drizzle it.
Triple Chocolate Scones
Lightly sweet chocolate scones with chocolate chips and a rich, dark icing drizzled over them.
Ingredients
For the Scones
- 2 cups flour
- 4 tsps baking powder
- 1/4 cup unsweetened cocoa powder
- 2 tsps sugar
- 1 tsp salt
- 4 tbsps butter cold or frozen cubed or grated
- 2 eggs
- 1/2 cup milk cold
- 1/2 tsp vanilla extract
- 3/4 cup chocolate chips
For the Chocolate Icing
- 1/4 cup powdered sugar
- 2 tbsps unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1-2 tbsps milk
Instructions
Chocolate Scones
-
Preheat your oven to 425°F.
-
In a medium bowl, sift or whisk together your flour, cocoa, salt, sugar, and baking powder. Cut in your cold butter using your preferred method until the mixture has a rough, almost cornmeal-like texture; you could:
Option 1: rub the chilled butter into the dry ingredients using your hands
Option 2: mix butter and dry ingredients together using a pastry cutter
Option 3: mix butter and dry ingredients in a food processor, then return to your medium bowl for the next steps
-
In a small bowl, beat together your milk and the two eggs, then mix in the vanilla extract. Add your wet ingredients and chocolate chips to the dry and combine, stirring together until the mixture has absorbed all of the liquid. Give the dough some gentle kneading until it’s smooth, then pour out onto a sheet of parchment paper.
-
Divide the dough into two balls, then roll each ball to about ¾” thickness and shape into roughly 6″ rounds. Cut each round into six pie-shaped wedges, then transfer the parchment paper to a baking sheet. Bake until golden brown, about 22-25 miutes.
Chocolate Icing
-
Mix powdered sugar, cocoa, and vanilla together. Add the milk a little at a time, stirring constantly, until smooth. Drizzle over your scones.
Note: the icing will harden when chilled, so you may want to let them sit in the fridge a little while before stacking your scones.
Recipe Notes
Recipe Notes The calorie count listed doesn’t include the glaze, since I don’t know how crazy you’re going to be when you drizzle it.
The Tart likes to eat, cook, and bake things. She eats to work out, and she works out to be able to eat.
Oh my gosh how I would love these chocolate scones! The icing looks so tasty and the perfect amount for such a wonderful treat. I bet they go good with a nice cup of coffee.
They really did need a little bit of extra chocolate on them 😊
Love scones like crazy! They are like eating a cookie and a muffin at the same time, I need to try your recipe, it looks delicious!
I love them, too! Between the fact that they’re so easy to make and so versatile to change up, I’ve been trying to come up with all sorts of variations!
oh dang! Those look amazing! I have never made scones, always been a bit intimidated, They looks so awesome I may have get brave and try them! Of course, using your recipe!
They’re super easy, Beth! I made batches with cranberry/white chocolate and apple pie this weekend, and they were awesome. I fear this site could end up with nothing but scones if I’m not careful!
You had me at TRIPLE CHOCOLATE!!! i adore scone and this might be one of my new favorites! Adding it to my must make list.
These look absolutely delicious and way too decadent to dunk in my tea. These will be going on our dessert meal plan for sure.
I made some cranberry/white chocolate ones and another batch of apple pie scones and gave them to an aunt over the weekend, and that’s exactly what she was planning to do with them 😊