Dark Chocolate Scones
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These dark chocolate scones are my go to treat when I want something indulgent but don't have all day in the kitchen. What I love most is that they come together in just 40 minutes from start to finish, making them perfect for a lazy weekend breakfast or last minute gatherings. The dark chocolate chips add richness while the cocoa powder brings that deep, sophisticated flavor we all crave. Here's a bonus: cocoa powder is packed with antioxidants that are actually good for your heart, so you can feel a little better about indulging. The recipe is straightforward enough that even newer bakers will have success, and the ingredients are pantry staples most of us already have on hand.
Ella x
Ingredients
- 250 gall-purpose flour
- 15 gbaking powder
- 5 gsalt
- 100 ggranulated sugar
- 50 gunsweetened cocoa powder
- 100 gcold unsalted butter(cut into small pieces)
- 2large eggs
- 150 gdark chocolate chips(diced)
- 100 mlheavy cream
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, and salt.
Tip: Whisk until just combined.
- 3
In a large bowl, use an electric mixer to beat together sugar and cocoa powder.
Tip: Beat until well combined.
- 4
Add the cold butter and mix until the dough resembles coarse crumbs.
Tip: Don't overmix.
- 5
In a small bowl, whisk together heavy cream and vanilla extract.
Tip: Whisk until smooth.
- 6
Pour the cream mixture into the dough and mix until just combined.
Tip: Don't overmix.
- 7
Gently fold in the dark chocolate chips.
Tip: Don't overmix.
- 8
Turn the dough out onto a floured surface and gently knead a few times until it comes together.
Tip: Don't overwork the dough.
- 9
Pat the dough into a circle that is about 3 cm (1.5 in) thick.
Tip: Use a rolling pin if needed.
- 10
Cut the scones into 8 equal pieces.
Tip: Use a sharp knife or cookie cutter.
- 11
Place the scones on the prepared baking sheet, leaving about 2 cm (1 in) of space between each.
Tip: Don't overcrowd the baking sheet.
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