Dark, rich, and super chocolatey scones with bits of white and milk chocolate. They taste like a really good chocolate cake!
Last month I got many requests for this triple chocolate scone recipe, after I shared it with you on Instagram. This is another one of my favorites from my new scone book, which I’m in love with. I’ve already been making 5 different recipes and all of them were delicious (try these salted caramel apple scones immediately!). This was the first recipe I tried – the title was enough to convince me. Triple chocolate anything is my favorite thing in the world. The more chocolate, the merrier!
These scones are dark and chocolatey because of the cocoa powder, with melty bits of white and milk chocolate in every single bite. Drizzling chocolate on top is just a bonus, and it’s so good that I highly recommend it. The texture is kind of cakey, and it tastes like chocolate loaf or muffins with soft center and crunchy tops, so it’s perfect with coffee or as a snack.
There are 2 common methods for cutting scones. The first is traditional rounds, which are made by patting the dough into a 1-inch thick circle, then cutting out pieces using a biscuit cutter. This method will leave you with some extra dough that you’ll then need to press back into another piece and repeat the process.
The second method leaves you with no leftover dough. Simply tap the dough into a circle, then cut it into 8 wedges, like a pizza. This yields 8 large scones. For 12 smaller scones, you can cut the dough into two, then pat each half into a circle and cut into 6 wedges. The only thing to remember is that each circle should be around 1-inch thick (or you can experiment with that and make them thinner or thicker as you like). If you make smaller scones you might need to reduce the baking time.
Dough is always tricky, but don’t worry about it. If the dough doesn’t come together easily or if it’s too dry and crumbly, add a bit of water. If the dough is too wet and sticky, making it hard to handle, add a bit of flour. It’s super important to avoid overworking the dough as much as possible, though, because the less mixing you do, the softer and lighter the scones will be.
Use cold ingredients when making scones, otherwise the butter will melt fast and the dough will be messy and hard to work with. I place both the flour and sliced butter in the freezer for 15 minutes, and use cold heavy cream.
- 2 cups (280 g/10 oz) all-purpose flour
- 2½ teaspoons baking powder
- 6 tablespoons (40 g) cocoa powder (I use Dutch-processed)
- 3 tablespoons (40 g) brown sugar (or granulated sugar)
- ⅓ cup (75 g) cold butter, cut into small pieces
- ⅓ cup (50 g) white chocolate chunks
- ⅓ cup (50 g) milk chocolate chunks
- 1 large egg
- ½ cup (120 ml) whole milk, plus more as needed
- ½ teaspoon vanilla extract
- optional – melted chocolate (I used milk chocolate) to drizzle on scones
- Preheat the oven to 375°F/190°C. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, sift together flour, baking powder, and cocoa powder. Stir in sugar. Cut in the butter using a pastry blender or use your fingertips to rub in the butter, until the mixture resembles fine crumbs, and there are small uneven pieces of butter throughout.
- Add white and milk chocolate and mix to distribute them evenly.
- Make a well in the center of the mixture, add the egg and vanilla, then add the milk gradually, mixing with a rubber spatula. Stop adding milk once you get a firm dough. Don’t overmix.
- Transfer dough to a floured surface and pat dough into a circle, about 1-inch (3 cm) thick. Using a 2.5-inch (6.5 cm) biscuit cutter, cut out about 6 rounds. Press the leftover dough into another ¾-inch thick piece and repeat the process to get 2-3 more biscuits.
- Place scones on prepared baking sheet, 2-inches apart. Bake for 15-20 minutes until cooked through, and springy to the touch. Transfer scones to a wire rack and leave to cool. Drizzle melted chocolate over the scones, if you like.
- Scones are best eaten the same day they are made, but leftovers can be frozen for 2 months. Reheat in the oven before serving.
Recipe is adapted from Book of Scones by Sarah Clelland