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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Mini chocolate scones on a cooling rack with vanilla glaze on most of the scones and chocolate chunks on the side

Double Chocolate Scones

Posted by: Ari Laing

Rich, chocolatey, tender scones with dark chocolate chunks and a vanilla bean glaze. The key to their amazing texture? Frozen grated butter! This double chocolate scone recipe is great for breakfast or brunch!

recipe +-

Posted by: Ari Laing
Mini chocolate scones on a cooling rack with vanilla glaze on most of the scones and chocolate chunks on the side
Print Recipe
5 from 1 vote

Double Chocolate Scones

These double chocolate scones are tender, cake-y and drizzled with a vanilla bean glaze. For when you absolutely must have chocolate for breakfast!
Prep Time10 mins
Cook Time15 mins
Resting Time15 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: chocolate scones, double chocolate scones, how long to bake scones, how to make scones, mini scones
Servings: 16 mini scones
Calories: 167kcal
Author: Ari Laing


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


To make the scones

  • Preheat oven to 375 F. Line a baking sheet with silpat or parchment paper.
  • In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Add grated butter, then stir to evenly coat.
    sifted dry ingredients and grated frozen butter in bowls before mixing together for chocolate scones
  • In a small bowl, whisk together heavy cream, egg, and 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.
    Adding chocolate chunks to scone batter in a large bowl before mixing
  • 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.
    how to slice chocolate chunk scones into triangles with step-by-step photos
  • 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.
    Baked chocolate scones cooling on a wire rack without glaze

To make icing

  • While scones are cooling, make icing. Place confectioner’s sugar and 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.
    Drizzling homemade vanilla glaze onto cooled chocolate scones on a wire rack with a mini whisk


  • 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. 

For more chocolate recipes, check out the following:


Sodium: 161mg | Calcium: 64mg | Vitamin A: 257IU | Sugar: 5g | Fiber: 2g | Potassium: 117mg | Cholesterol: 32mg | Calories: 167kcal | Saturated Fat: 6g | Fat: 10g | Protein: 3g | Carbohydrates: 26g | Iron: 1mg
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