Double Chocolate Scones
Indulge in the rich decadence of these Double Chocolate Scones—a bakery-worthy treat that's perfect for breakfast, brunch, or an afternoon snack. Made with cocoa-infused dough and studded with melty semi-sweet chocolate chips, these scones deliver a double dose of chocolatey goodness in every bite. The secret to their tender texture lies in the combination of cold, cubed butter and a creamy mixture of heavy cream, Greek yogurt, and vanilla extract. Quick to prepare and ready in just 35 minutes, these easy scones are baked to perfection with a golden, flaky exterior and a soft, chocolaty interior. For an irresistibly elegant finish, top them with a dusting of powdered sugar before serving. Whether enjoyed warm from the oven or paired with your favorite coffee or tea, these homemade scones are a chocolate lover's dream!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.333 cup granulated sugar
- 0.333 cup unsweetened cocoa powder
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup heavy cream, plus more for brushing
- 0.25 cup plain Greek yogurt
- 1.5 teaspoons vanilla extract
- 2 tablespoons powdered sugar (optional, for garnish)
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 flour, granulated sugar, cocoa powder, baking powder, and salt.
Add the cold, cubed 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, ensuring they're evenly distributed.
In a separate, smaller bowl, whisk together the heavy cream, Greek yogurt, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to 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 7-inch (18 cm) round disk, about 1 inch (2.5 cm) thick.
Use a sharp knife or bench scraper to cut the disk into 8 equal wedges.
Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones lightly with additional heavy cream to help them brown beautifully.
Bake in the preheated oven for 15-18 minutes, or until the scones are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the scones with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
3307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 410.6 g | 149% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 157.9 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 303 mg | 23% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 1627 mg | 35% | |
*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.
