Double Chocolate Scones: A Decadent Morning Treat

The first time I tasted a truly exceptional chocolate scone was at a small, family-run bakery tucked away on a rainy side street in Seattle. The aroma alone, a symphony of dark cocoa and melting chocolate, drew me in from the gray drizzle. One bite, and I was hooked. The rich, slightly crumbly texture, the intense chocolate flavor – it was the perfect antidote to a gloomy day, a little burst of happiness I’ve been chasing in my own kitchen ever since. These Double Chocolate Scones are my attempt to capture that same magic, that same moment of pure chocolate bliss.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 17-20 minutes
• Total Time: 35-40 minutes
• Yields: 12 scones
• Serves: 12
• Dietary Type: Vegetarian

Ingredients

• 2 cups all-purpose flour
• ½ cup whole wheat flour
• ⅓ cup cocoa powder (black cocoa recommended for intense flavor)
• ½ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) butter, cut into pats
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1 large egg
• Milk, amount varies (start with 1 cup and add more as needed)
• Flour and cocoa powder for dusting

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Pastry blender (or your fingers)
• Cookie sheet
• Parchment paper or silicone mat (optional)

Instructions

1. Begin by preparing your baking sheet. Lightly grease a cookie sheet or line it with parchment paper or a silicone mat for easy cleanup and to prevent sticking.

2. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This ensures the scones rise properly and bake evenly.

3. In a large bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisking ensures everything is evenly distributed for a consistent bake.

4. Incorporate the cold butter into the flour mixture. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly dispersed throughout the flour, creating pockets of fat that will result in a tender, flaky scone. Work quickly to prevent the butter from melting.

5. Stir in the semi-sweet chocolate chips, distributing them evenly throughout the crumbly mixture.

6. In a medium bowl, whisk together the wet ingredients: milk, vanilla extract, and the egg. Ensure the egg is fully incorporated for a smooth and consistent batter.

7. Add the wet ingredients to the dry ingredients and stir until just evenly moistened. Be careful not to overmix; overmixing develops the gluten in the flour, leading to tough scones. The dough should be moist but not overly wet. If the dough seems too dry, add milk one tablespoon at a time until it reaches the desired consistency.

8. On a lightly floured surface dusted with cocoa powder, turn out the dough. The cocoa powder adds an extra layer of chocolate flavor and prevents the scones from sticking. Divide the dough in half.

9. Pat each half into a 6-inch circle. The dough will be somewhat sticky, so don’t be afraid to use plenty of flour to prevent it from adhering to your hands or the surface.

10. Cut each circle into 6 wedges, like a pie. These will be your individual scones.

11. Place the wedges on the prepared baking sheet, leaving a little space between each scone to allow for even baking.

12. Bake for 17 to 20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep a close eye on them during the last few minutes of baking to prevent them from burning.

13. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

14. Optional Glaze: To make a glaze, melt ⅔ cup of semi-sweet chocolate chips with ¼ cup of half and half in a small bowl in the microwave in 30-second intervals, stirring in between. Alternatively, use some Nutella. Drizzle over the cooled scones.

Expert Tips & Tricks

• Use cold butter: Cold butter is crucial for creating flaky scones. The cold butter melts in the oven, creating steam that separates the layers of dough.
• Don’t overmix: Overmixing develops the gluten in the flour, resulting in tough scones. Mix the wet and dry ingredients until just combined.
• Chill the dough: If you have time, chilling the dough for 30 minutes before baking can help prevent the scones from spreading too much in the oven.
• For a richer flavor: Use black cocoa powder for a more intense chocolate flavor.
• Customize the chocolate chips: Experiment with different types of chocolate chips, such as dark chocolate, milk chocolate, or even white chocolate chips.

Serving & Storage Suggestions

Serve these Double Chocolate Scones warm or at room temperature. They are delicious on their own or with a pat of butter, clotted cream, or a dollop of whipped cream. They pair perfectly with a cup of coffee, tea, or a glass of cold milk.

Store leftover scones in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, warm them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for a few minutes until heated through. You can also microwave them for a few seconds, but be careful not to overheat them, as they can become dry.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	273.1 kcal	N/A
Calories from Fat	N/A	43%
Total Fat	12.9 g	19%
Saturated Fat	7.7 g	38%
Cholesterol	35.8 mg	11%
Sodium	316.2 mg	13%
Total Carbohydrate	38.5 g	12%
Dietary Fiber	2.7 g	10%
Sugars	16.1 g	64%
Protein	4.5 g	8%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose and whole wheat flours with a gluten-free flour blend. Be sure to choose a blend that contains xanthan gum or add some separately to help bind the ingredients.
• Vegan: Replace the butter with a vegan butter alternative, the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use non-dairy milk.
• Nuts: Add chopped nuts, such as walnuts, pecans, or almonds, to the dough for added flavor and texture.
• Spices: Incorporate a pinch of cinnamon, nutmeg, or cardamom for a warm, spiced flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular cocoa powder instead of black cocoa powder?
A: Yes, you can. Black cocoa powder will give a more intense, almost Oreo-like flavor, but regular cocoa powder will still result in delicious scones. You can also use a combination of half regular and half black cocoa.

Q: How can I prevent my scones from being dry?
A: Avoid overbaking and overmixing the dough. Also, make sure you’re using enough milk to properly moisten the dough without making it too wet.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough, shape it into circles, cut it into wedges, and then refrigerate it for up to 24 hours before baking.

Q: What’s the best way to reheat scones?
A: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and warm the scones for a few minutes until heated through. Microwaving can make them tough.

Q: My scones didn’t rise very much. What could be the reason?
A: Expired baking powder or baking soda are the most likely culprits. Make sure yours are fresh. Also, ensure the oven is at the correct temperature.

Final Thoughts

These Double Chocolate Scones are more than just a recipe; they’re an invitation to create your own moment of chocolate bliss. Whether you’re starting your day with a warm scone and a cup of coffee or sharing them with friends and family, I hope this recipe brings a little bit of joy to your kitchen. Don’t be afraid to experiment with variations and substitutions to make them your own. I’d love to hear your feedback and see your creations – happy baking!