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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.
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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!
Prep10 mins
Cook15 mins
Resting Time15 mins
Total40 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.
  • 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.
  • 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 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.


  • 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:


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