Chocolate Cinnamon Scones
Indulge in the rich, comforting flavors of these Chocolate Cinnamon Scones—an irresistible treat perfect for breakfast, brunch, or an afternoon snack. Made with a luscious combination of unsweetened cocoa powder, warm ground cinnamon, and semi-sweet chocolate chips, these scones strike the perfect balance between sweet and spiced. The dough comes together effortlessly with a touch of vanilla and heavy cream, creating a tender, flaky texture that’s hard to resist. Brushed with cream and sprinkled with sugar before baking, these scones boast a golden, crisp top that pairs beautifully with a hot cup of coffee or tea. Ready in just 35 minutes and serving eight, this easy recipe is a must-try for chocolate lovers and scone enthusiasts alike.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter, diced
- 0.75 cup semi-sweet chocolate chips
- 0.67 cup heavy cream
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (for brushing)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, ground cinnamon, baking powder, and salt until well combined.
Add the cold, diced butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the chocolate chips evenly throughout the mixture.
In a small bowl, whisk together the 2/3 cup heavy cream, beaten egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and shape it into a circle about 8 inches in diameter and 1 inch thick.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges (like slicing a pizza).
Transfer the wedges to the prepared baking sheet, leaving about 2 inches of space between each one.
Brush the tops of the scones with the remaining 2 tablespoons of heavy cream and sprinkle with the granulated sugar for a touch of sweetness and a golden finish.
Bake for 15–18 minutes, or until the scones are set and the tops are lightly golden.
Allow the scones to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely or enjoy them warm.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 16.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 25 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
