Chocolate Scones

Perfect chocolate scones drizzled with a chocolate glaze.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 scones
Calories 385kcal
Author Sam Merritt


  • 3 1/2 cups all-purpose flour
  • 1/3 cup natural cocoa powder
  • 1/2 cup sugar granulated
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup cold butter
  • 1 large egg
  • 1 cup + 1 Tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1 cup chocolate chips I used a mix of mini and regular-sized semisweet


  • 3/4 cup powdered sugar sifted
  • 1/4 cup cocoa powder sifted (if you don't sift you will have clumps in your glaze)
  • 3 Tbsp milk
  • 1/2 tsp vanilla extract


  • Cut cold butter into 1 Tbsp-sized pieces and then cut in half again. Transfer to a plate and set in the freezer to chill until ready to use.
  • Preheat oven to 375F and line a cookie sheet with parchment paper. Set aside.
  • In large bowl or in food processor, whisk or pulse together flour, cocoa powder, sugar, baking powder, and salt.
  • Remove butter from freezer and cut in to dry mixture* until dough becomes like coarse crumbs.
  • In a small-medium bowl, whisk together heavy cream, egg and vanilla until combined.
  • Gradually stir into scone mixture until dough is moist and beginning to cling together**, transfer to a lightly floured surface and gently knead, kneading in chocolate chips by hand, just until cohesive ball begins to form. Break into equal halves.
  • Mold each half of the dough into about an 8-inch wide circle and cut each into 8 wedges.
  • Transfer wedges to parchment paper-lined baking sheet and bake for 18-20 minutes. Allow scones to cool 10 minutes before glazing.


  • Whisk together your sifted powdered sugar and cocoa powder.
  • Whisk in milk and vanilla extract until completely combined and smooth.
  • Immediately drizzle over scones.
  • If you want to eat immediately the glaze will be a bit messy, allow to sit for 10-20 minutes to allow glaze to set.


*If using a pastry cutter and not a food processor, take care to press straight down as you cut the butter into the flour mix.
**If using food processor, take care that you do not overwork and break your machine (this is a lot of dough). Once the dough begins to clump, transfer to your lightly floured surface and knead it into disks there.


Calories: 385kcal