Triple Chocolate Scones Recipe

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Vanessa February 26, 2021

How To Make Triple Chocolate Scones

This triple chocolate scones recipe is such a delight with its rich and moist brownies filled with melty chocolate topped with even more chocolate.

Preparation: 30 minutes
Cooking: 25 minutes
Total: 55 minutes


  • 1⅔cupsall purpose flour,(210 grams), spoon & leveled
  • cupcocoa powder,(26 grams), unsweetened, natural or dutch process
  • ½cupgranulated sugar,(100 grams)
  • tspbaking powder
  • ½tspground cinnamon
  • ½tspsalt
  • ½cupunsalted butter,(115 grams), frozen
  • ½cupheavy cream,(plus 1 tablespoon), (135 milliliter)
  • 1large egg
  • tsppure vanilla extract
  • 6ozsemi sweet chocolate,coarsely chopped

For the Glaze and Topping:

  • 1cupconfectioner’s sugar,(120 grams)
  • 1tsppure vanilla extract
  • 2tbspwater,(30 milliliter)
  • 4ozbar semi sweet chocolate,coarsely chopped


  1. Whisk flour, cocoa powder, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater.

  2. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.

  3. Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the 6 ounces of chopped chocolate then mix together until everything appears moistened.

  4. Pour onto the counter and with floured hands, work dough into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour.

  5. If it seems too dry, add 1 to 2 more Tablespoons of heavy cream. Press into an 8-inch disc and with a sharp knife or bench scraper, cut into 8 wedges.

  6. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

  7. Meanwhile, preheat the oven to 400 degrees F (204 degrees C).

  8. Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2 to 3 inches apart on the prepared baking sheet(s).

  9. Bake for 22 to 25 minutes or until edges and top are set. Chocolate scones are done when a toothpick inserted into the center comes out clean.

  10. Remove from the oven and cool for a few minutes as you prepare the glaze.

Glaze and Topping:

  1. Whisk the confectioners’ sugar, vanilla, and water together.

  2. Dunk warm scones into the glaze and place them on a wire rack with a baking sheet or paper towels underneath to catch the glaze as it drips down.

  3. Before serving, melt the 4 ounces of semi-sweet chocolate in the microwave in 15-second increments, stirring after each increment until melted. Drizzle over scones.

  4. Leftover glazed or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.


  • Calories: 546.68kcal
  • Fat: 28.99g
  • Saturated Fat: 17.53g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 8.52g
  • Polyunsaturated Fat: 1.22g
  • Carbohydrates: 73.17g
  • Fiber: 4.21g
  • Sugar: 47.21g
  • Protein: 6.10g
  • Cholesterol: 74.13mg
  • Sodium: 280.77mg
  • Calcium: 144.51mg
  • Potassium: 238.30mg
  • Iron: 3.12mg
  • Vitamin A: 168.20µg
  • Vitamin C: 0.10mg
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