Decadent Double Chocolate Scones Recipe for Chocolate Lovers

These double chocolate scones are simple to make and rich enough to serve as dessert — but because they’re scones, you can certainly justify having one for breakfast. They’re buttery and flaky, studded with chocolate chips, and finished with a chocolate glaze.

Do you ever have chocolate for breakfast? I often do — in muffins, banana bread, pancakes — wherever I can add a little chocolate, I do.

These double chocolate scones push that idea to the extreme: chocolate scone dough, plenty of chocolate chips, and a glossy chocolate glaze. For chocolate lovers, they’re pure bliss.

These double chocolate scones are easy to make and are decadent enough to be dessert, but since they're scones you can probably justify having them for breakfast! Buttery and flaky chocolate scones, filled with chocolate chips, and topped with a chocolate glaze - in short, they're amazing.

You don’t have to eat them for breakfast — they make a lovely dessert or snack — but they pair beautifully with morning coffee, so if you decide to indulge early, no one needs to know.

If you prefer to be more restrained before 10 a.m., save them for an afternoon treat. Either way, they’re straightforward to prepare: one bowl, a short chill while the oven preheats, then bake.

There are two glaze options: a thinner powdered-sugar glaze that sets firm, or a richer ganache-style glaze that stays soft. Both are delicious, so choose whichever you prefer.

How to make Double Chocolate Scones:

Do not overmix the dough. It should look shaggy and slightly dry when you form it into an 8″ disc—this yields flakier scones. A fully smooth dough will produce denser results.
Shape the dough on parchment paper or a silicone baking mat. You can fold the paper around the dough and place the whole thing in the freezer while the oven preheats for easier handling.

More scone ideas:

Strawberry Scones
Chocolate Orange Scones
Vanilla Scones
Cranberry Orange Scones
Pumpkin Scones

Yield: 8 scones

Double Chocolate Scones

These double chocolate scones are easy to make and are decadent enough to be dessert, but since they’re scones you can probably justify having them for breakfast! Buttery and flaky chocolate scones, filled with chocolate chips, and topped with a chocolate glaze – in short, they’re amazing.

Prep Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Ingredients

For the scones:

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (Dutch-process recommended)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup unsalted butter, frozen and grated
1/2 cup heavy cream (35% whipping cream)
1/2 cup pure maple syrup
2 large eggs

For the glaze:

1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2–3 tablespoons milk

Another glaze option:

1/4 cup heavy cream (35% whipping cream)
2/3 cup (about 4 oz) semi-sweet chocolate chips

Instructions

Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Toss the frozen, grated butter with the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the chocolate chips and stir to combine.
In a small bowl or measuring cup, whisk together the heavy cream, maple syrup, and eggs until smooth.
Add the wet mixture to the dry ingredients and stir just until the dough begins to come together.
Dump the dough onto the prepared baking sheet and use your hands to form an 8-inch disc. It should look a bit shaggy—do not overmix.
Place the dough in the freezer to chill for 20 minutes while you preheat the oven to 425°F (220°C).
Remove the dough from the freezer and use a very sharp knife to cut it into 8 wedges.
Separate the wedges slightly on the baking sheet and bake for 15–17 minutes, until set.
Let the scones cool on the baking sheet for 5–10 minutes before glazing.
For the powdered-sugar glaze: whisk together powdered sugar, cocoa powder, and milk until smooth. Drizzle over cooled scones.
For the ganache option: heat heavy cream until steaming (microwave 1–2 minutes on medium), pour over chocolate chips, stir until smooth, then drizzle over cooled scones.
These scones are best the same day but will keep up to 3 days in an airtight container at room temperature and freeze well for up to 3 months.

Notes

The dough should remain slightly shaggy for flakier scones. Dutch-process cocoa works well in this recipe. Choose between a thinner glaze that sets or a ganache-style glaze that stays soft — both taste great. This recipe was adapted from a classic chocolate chip scone base.