A chocolate lover's dream, these tender chocolate scones are packed with chocolate chips and cloaked in a rich chocolate glaze. This recipe uses a food processor for quick and easy scones in just 30 minutes. Don't forget to watch the how-to video!
Preheat oven to 375F (190C) and line a baking sheet with parchment paper and set aside.
In the basin of a food processor (see note if you do not have a food processor) combine flour, cocoa powder, sugar, baking powder, and salt and pulse to combine.
1 ¾ cup all-purpose flour, ¼ cup natural cocoa powder, ¼ cup granulated sugar, 2 teaspoons baking powder, ¼ teaspoon table salt
Scatter cold butter pieces over dry ingredients and pulse until butter is cut into the flour mixture and only pea-sized pieces remain.
½ cup unsalted butter
Drizzle heavy cream and vanilla extract over mixture and pulse until mixture is beginning to cling together.
½ cup heavy cream, ½ teaspoon vanilla extract
Turn dough out onto a clean, lightly floured surface and sprinkle chocolate chips overtop.
½ cup semisweet chocolate chips
Use your hands to quickly work dough together and work the chips into the dough (try to avoid over-handling or overworking the dough as much as possible, as this can cause the butter to become too warm and can diminish the flakiness of your scones!).
Fold dough in half over itself and gently press the layers together. Rotate dough 90 degrees and fold in half again, repeating until you have done 5-6 folds.
Form the dough into a disk about 1” (2.5cm) thick by 6” (15cm) round and cut into 8 wedges by pressing straight down with a large sharp knife (do not saw through the dough, which can cause the scones to topple over while they bake).
Transfer wedges to prepared baking sheet, spacing 2” apart. If desired, pop in the freezer for 10-15 minutes before baking (this helps them maintain their shape a bit better).
Transfer scones to 375F (190C) oven and bake for 14-15 minutes, until baked through.
Allow scones to cool completely on baking sheet before drizzling with glaze (if desired).
In a medium-sized bowl, whisk together powdered sugar, cocoa powder, 2 Tablespoons of milk, and vanilla extract. If glaze is too thick (it should ribbon off the whisk and hold its shape for a second or two before dissolving back into the bowl), add additional milk as needed.
¾ cup powdered sugar, 2 Tablespoons natural cocoa powder, 2-3 Tablespoons milk, ½ teaspoon vanilla extract
Drizzle scones with chocolate glaze and allow glaze to dry before enjoying.
If you don’t have a food processor, you can make the scones by whisking together the dry ingredients in a bowl then using a pastry cutter or grater to cut the cold butter into the dry ingredients. Then use a wooden spoon to work the cream and vanilla into the mixture. You may need to use your hands or add a splash more cream to get the ingredients to work together into a cohesive dough as the dough is quite dry when made by hand.
Making dough in advance
You can prepare the dough in advance. Form into a disc as indicated in step 8, wrap tightly in plastic wrap and store in the refrigerator for up to 4-5 days before cutting and baking as indicated.
Chocolate scones are best enjoyed fresh (even better warm!) but will keep in an airtight container at room temperature for up to three days. I don’t recommend refrigerating, but you may freeze completely cooled scones (glazed or unglazed) tightly wrapped in an airtight container for several months.