These Triple Chocolate Scones are soft, moist and decadent with a triple load of chocolatey goodness. The recipe blends the richness of a brownie with the texture of a scone so I also refer to them as brownie scones. A chocolate lover’s dream!
Triple Chocolate
The chocolate in this scone recipes comes in 3 ways:
- Cocoa powder in the dough
- Chocolate chips
- Chocolate icing on top of the scones
You can omit the chocolate icing (the third chocolate) if you would like to make Double Chocolate Scones instead.
Why You Will Love These Triple Chocolate Scones:
- Fudgy! Whether you make these scones with or without the chocolate icing these scones are rich.
- Easy step-by-step instructions. This recipe is broken down into simple steps, which is helpful if you haven’t made chocolate scones before.
- Chocolate for breakfast? Don’t mind if I do! Enjoy with a cup of tea or coffee in the morning.
Ingredients
- Dry Ingredients: All-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder and salt.
- Wet Ingredients: Cold butter, milk and vanilla extract.
- Chocolate Chips: I use milk chocolate chips, but you can also use semi-sweet.
- Icing Ingredients: Confectioners’ sugar, more unsweetened cocoa powder and milk.
Step-by-Step Instructions
This is just a run through of the recipe. Find the full ingredient measurements and directions in the recipe card towards the end of this post.
TO MAKE THE SCONES:
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large mixing bowl, whisk all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder and salt.
Add cold butter to the mixing bowl. Using a pastry cutter, fork or your fingers, cut the cold butter into the dry ingredients until coarse.
Add milk, vanilla extract and chocolate chips. Mix until dough begins to form.
Place the scone dough onto a floured surface and form it into a disk about 1 ½ inch thick. Cut it into 8 wedges. Place the wedges on the lined baking sheet and brush the tops lightly with more milk.
Bake in a preheated oven for 18-20 minutes. Insert a toothpick in the center of the scones. They are done baking when a toothpick comes out clean. Let the chocolate scones cool before icing.
TO MAKE THE CHOCOLATE ICING:
In a small mixing bowl, sift confectioners’ sugar and unsweetened cocoa powder. Add milk and whisk everything together until silky smooth.
Drizzle the chocolate icing on the cooled scones. Let them sit for 15-30 minutes to allow the icing to harden before enjoying.
How to Store
Scones are best the day they are baked but these scones can also be stored in an airtight container at room temperature for up to 3 days.
Triple Chocolate Scones
Ingredients
FOR THE SCONES:
- 1 ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons butter cold
- ½ cup milk
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
FOR THE CHOCOLATE ICING:
- ¼ cup confectioners’ sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon milk
Instructions
TO MAKE THE SCONES:
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl, whisk all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder and salt.
- Add cold butter to the mixing bowl. Using a pastry cutter, fork or your fingers, cut the cold butter into the dry ingredients until coarse.
- Add milk, vanilla extract and chocolate chips. Mix until dough begins to form.
- Place the scone dough onto a floured surface and form it into a disk about 1 ½ inch thick. Cut it into 8 wedges. Place the wedges on the lined baking sheet and brush the tops lightly with more milk.
- Bake in a preheated oven for 18-20 minutes. Insert a toothpick in the centre of the scones. They are done baking when a toothpick comes out clean. Let the chocolate scones cool before icing.
TO MAKE THE CHOCOLATE ICING*:
- In a small mixing bowl, sift confectioners’ sugar and unsweetened cocoa powder. Add milk and whisk everything together until silky smooth.
- Drizzle the chocolate icing on the cooled scones. Let them sit for 15-30 minutes to allow the icing to harden before enjoying.
Notes
Do you want to make these triple chocolate scones later? Save the recipe on Pinterest. Click here and pin it!
