Double Chocolate Scones

5 from 3 votes

Pillowy soft, buttery scones speckled with milk and dark chocolate. These chocolatey scones are super easy to make! Serve alongside you're favorite coffee or tea!

Prep Time30

Cook Time20

Course: Breakfast, Dessert

Cuisine: American

Servings: scones

Calories: 608kcal

Author: Leigh Anderson

Ingredients

3 1/4 c all-purpose flour
1/2 c sugar
1/4 c brown sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 c cold butter diced
3/4 c buttermilk plus extra for topping the scones
3.5 oz milk chocolate bar coarsely chopped
3.5 oz dark chocolate bar coarsely chopped

Instructions

In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugars. Next, add in the diced butter use a pastry cutter, or your fingers to work the butter into the flour mixture until it comes together in pea-sized crumbs.
Next, pour the buttermilk and chopped chocolate into the flour mixture. Fold everything together just to incorporate; do not overwork the dough. Chill the dough in the refrigerator for 20 minutes.
Preheat the oven to 400 degrees F.
Turn the dough out onto a well-floured surface and shape it into a ball. Flour your hands and a rolling pin and roll the dough 1-inch thick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with buttermilk and for extra crunch, sprinkle with coarse sugar (optional). Bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Let cool for 10 minutes before serving.

Notes

Tips and Tricks:

Use good quality ingredients. This is especially important with butter and chocolate. Spring for high-quality chocolate and fancy European butter.
Start with Cold Ingredients. Cold ingredients = light and fluffy scones. You can even pop all of the ingredients in the freezer for a few minutes before you begin the recipe.
Don't Over Mix. Overmixing will lead to dry, tough scones. Knead the dough gently, just until it holds together. It will be a bit shaggy and not totally uniform, that's normal.
Brush with Buttermilk. Brushing the tops of the scones with buttermilk before baking will give them a crisp, golden-brown crust.

Storage and Reheating:

Storage: Scones are best served on the day they are made but will keep for up to 3 days in an airtight container. Just warm them before serving to make them soft and fluffy.
Freezing Scones: It's best to freeze scones after shaping but before baking. Store them frozen in an airtight freezer bag for up to 3 months, any longer than that and they could develop freezer burn.

Equipment:

Pastry Cutter | Biscuit Cutter Set

Nutrition