When we’re looking for an easy, delicious sweet breakfast recipe, we often turn to these Double Chocolate Scones! They’re quick to make, can be baked from frozen, and are loved by all.
What is a Scone?
There are two different types of scone recipes that we bake in our kitchen.
- English scones, which are reminiscent of American biscuits, with a crumbly, flaky texture to them. (Cannot recommend these blueberry scones highly enough!! So worth the effort and prep time!)
- American scones, which are tender and cake-y, but definitely heavier than English scones.
For this double chocolate scone recipe, we’re going after the more traditional American scone. While this type of scone can be prepped in much less time, both scone varieties can be frozen the night before and then baked straight from the freezer! One of the many reasons we love baking scones from scratch!
Love scones? Be sure ty these next: Savory Pumpkin Scones or Coffee Kissed Blueberry Scones
Ingredients for Double Chocolate Scones
These double chocolate scones are SO easy to make! You’ll need the following ingredients before getting started:
- pastry or all-purpose flour
- granulated sugar
- unsweetened cocoa powder
- baking powder
- kosher salt
- frozen
- grated unsalted butter
- an egg
- heavy cream
- vanilla extract
- either chocolate chunks or chocolate chips — your choice!
Is pastry flour necessary? No, you can absolutely use regular all-purpose flour. Pastry flour has been milled to a finer texture than all-purpose, and when used in baked goods it will produce very tender results. We love using it whenever we make homemade scone recipes!
Cook Time For Scones
With a prep time of 10 minutes and a cook time of 15 minutes, double chocolate scones can be baked quickly for your family, even when you wake up late and have kids begging for breakfast right this second!! (No? Just me?)
Texture of Scones
This recipe is for more typical scones that you’d find in America versus English scones that are much more similar to biscuits.
Do not overwork the dough or you risk overheating the butter, which needs to be very cold to give these homemade scones their signature rise, flakiness, and crisp edges. Read on for tips about why using frozen grated butter is the trick to making the best scones ever!
And ok, if we’re being totally honest, these scones eat a bit like a cross between cake and brownies… for breakfast! Yes, please!
How to Make Double Chocolate Scones
- First, combine all dry ingredients together in a large bowl.
- Next, add frozen, grated butter into dry ingredients, then stir to thoroughly coat.
- In a separate bowl, whisk together wet ingredients.
- Slowly pour wet ingredients into dry ingredients / butter, then use a wooden spoon or rubber spatula to stir and gently combine. The dough will come together, but it should be very crumbly.
- Turn scone batter onto a lightly floured surface, then gently knead for about 1 minute.
- Roll scone dough into a rectangle that is 6” x 10”.
How to Cut and Shape Scones
Once you’ve got the scone dough rolled into a 6” x 10” rectangle, use a pastry cutter or sharp knife to cut the dough once horizontally and once vertically to create 4 equal rectangles. Make 2 more vertical cuts (one on each side of the center) to create 8 equal squares. Cut each square into 2 triangles — you should have 16 equal wedges.
Transfer the cut scones to parchment lined baking sheet, leaving approximately 1 inch in between.
Bake for 15 minutes at 350F, or until a toothpick placed in the center of the scone comes out clean. Do not over bake scones!! They will firm up as they sit. Let scones cool for about 5 minutes, then transfer to a wire rack to cool completely.
Simple Vanilla Icing
To make vanilla icing for scones, whisk together confectioner’s sugar and vanilla extract in a small bowl. Add milk, 1 tablespoon at a time, mixing as you go, until desired consistency is reached. The less liquid (milk) you use, the more the vanilla glaze will set on top of the scones. Remember to wait to drizzle glaze onto double chocolate scones until they have completely cooled. Otherwise the vanilla glaze will be a melty, gooey mess!
Tips to Make the Best Homemade Scones!
- Use really cold butter!! Actually, frozen grated butter is best! Not only does it help to keep your scone dough cold as its being mixed together, but as the scones bake and the butter steams, it helps to form more flaky, tender scones!
- Once scones are formed, allow them to rest in a refrigerator for 15 minutes or in a freezer for at least 5 minutes. You want that butter and the dough to be as COLD as possible!
- For an extra crisp layer on top, brush scones with a small amount of heavy cream before baking. If you’re baking frozen scones, brush on top just before going into the oven!
How to Freeze Scones
Scones are a make ahead dream because they freeze (and bake from frozen) beautifully!
- To freeze unbaked scones: Place shaped scone dough on a baking sheet lined with parchment paper, then freezer for 1 hour. Transfer frozen scones to a freezer-safe airtight container or bag. When ready, bake from frozen, adding a few minutes to bake time.
- To freeze baked scones: Allow baked scones to cool completely, then drizzle with homemade vanilla bean glaze. Freeze baked scones on a baking sheet for 1 hour, then wrap individually or transfer to a freezer-safe airtight container or bag.
- To thaw: Leave scones out overnight in a refrigerator. Fully baked frozen scones can be heated in a microwave in 30 second increments until fully defrosted.
If you’re looking for other easy-to-freeze recipes, make sure to check out our rainbow cookies! The recipe yields 96 cookies (not a typo!!) and is perfect for gift-giving during holiday season!
If you make these Double Chocolate Scones, please let me know by leaving a review and rating below.
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For more chocolate recipes, check out the following:
- Chocolate chip cookie dough cups
- No-bake chocolate mousse pie
- Homemade chocolate raspberry rugelach
- Easy chocolate banana muffins
- Rainbow cookies
- Matzo crack
- Monkey bread pull apart muffins with chocolate chips
Double Chocolate Scones Recipe
Ingredients
For the scones
- 2 cups pastry or all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsweetened dark cocoa powder
- 1 Tbsp baking powder
- ½ tsp kosher salt
- 8 Tbsp unsalted butter frozen, grated (see note below)
- ½ cup + 1 Tbsp heavy cream divided
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- ½ – ¾ cup chocolate chunks or chocolate chips
For the icing
- 1 cup confectioner’s sugar
- 1 tsp pure vanilla extract
- 2 Tbsp milk
Instructions
To make the scones
- Preheat oven to 375 F. Line a baking sheet with silpat or parchment paper.
- In a large bowl, sift together 2 cups flour, ½ cup sugar, ¼ cup cocoa powder, 1 Tbsp baking powder, and ½ tsp salt. Add 8 Tbsp grated butter, then stir to evenly coat.
- In a small bowl, whisk together ½ cup heavy cream, 1 egg, and 1 tsp vanilla extract. Pour into flour mixture and stir until a dough begins to form (it will be very crumbly and look dry). Knead with your hands for about 1 minute until the dough becomes a little more smooth. Add chocolate chunks and knead until combined and the liquid has been absorbed into the flour.
- Gently press or roll dough out into a 6” x 10” rectangle. Using a knife or pastry cutter, cut the dough once horizontally and once vertically to create 4 equal rectangles. Make 2 more vertical cuts (one on each side of the center) to create 8 equal squares. Cut each square into 2 triangles — you should have 16 equal wedges.
- Transfer scones to baking sheet leaving about 1 inch in between. Refrigerate formed scones for 15 minutes or place in a freezer for 5 minutes. You want the butter and scone dough as COLD as possible. Just before baking, brush a small bit of reserved heavy creamy on top of each scone.
- Bake for 15 minutes, or until a toothpick placed in the center of the scone comes out clean. Be careful not to over bake! Scones will firm up as they sit. Let scones cool for about 5 minutes, then transfer to a wire rack to cool completely.
To make icing
- While scones are cooling, make icing. Place 1 cup confectioner’s sugar and 1 tsp vanilla in a small bowl, then milk 1 tablespoon at a time, whisking to combine, until desired consistency is reached. Less is more — the less liquid you use, the better the icing will firm up once it sets.
Notes
- Frozen grated butter: Place 1 stick (8 Tbsp) unsalted butter in a freezer at least 30 minutes prior to beginning. Use a box grated to grate the frozen butter. Place in a large bowl and use immediately or store in freezer until needed.
- To freeze unbaked scones: Place shaped scone dough on a baking sheet lined with parchment paper, then freezer for 1 hour. Transfer frozen scones to a freezer-safe airtight container or bag. When ready, bake from frozen, adding a few minutes to bake time.
- To freeze baked scones: Allow baked scones to cool completely, then drizzle with homemade vanilla bean glaze. Freeze baked scones on a baking sheet for 1 hour, then wrap individually or transfer to a freezer-safe airtight container or bag.
- To thaw: Leave scones out overnight in a refrigerator. Fully baked frozen scones can be heated in a microwave in 30 second increments until fully defrosted.
Just made this with my daughter and it was super easy to put together and turned out spectacular. Great recipe to try with the kids.
Hi Jaq! Agree, this is a great one to make with kids. I think when I was developing it a few years ago, my then toddlers had their hands in it as well. Thanks for the review! xo, Ari