Salted Chocolate Scones
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These salted chocolate scones are my absolute favorite weekend treat, and I love how quickly they come together in just 45 minutes from start to finish. The combination of rich dark chocolate chips with a sprinkle of flaky sea salt creates this wonderful sweet and savory contrast that keeps you coming back for more. Dark chocolate is packed with antioxidants, so you can feel a little better about indulging. What really makes this recipe shine is how simple it is with just basic pantry staples and cold butter, meaning you probably have everything you need right now. They're perfect for breakfast, afternoon tea, or even dessert.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 ggranulated sugar
- 50 gunsweetened cocoa powder
- 225 gcold unsalted butter
- 120 mlheavy cream
- 1large egg
- 20 gflaky sea salt
- 100 gdark chocolate chips
- 5 mlvanilla extract
- 10 gbaking powder
- 5 gsalt
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
- 4
In a small bowl, whisk together the heavy cream and large egg until well combined.
- 5
Add the chocolate chips, vanilla extract, and flaky sea salt to the cream mixture and whisk until smooth.
- 6
Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.
- 7
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- 8
Pat the dough into a circle that is about 2.5 cm (1 inch) thick.
- 9
Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.
- 10
Place the scones on the prepared baking sheet, leaving about 2.5 cm (1 inch) of space between each scone.
- 11
Brush the tops of the scones with a little extra heavy cream and sprinkle with flaky sea salt.
- 12
Bake for 20-25 minutes, or until the scones are golden brown.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.