chocolate chocolate chip scones
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Chocolate chocolate chip scones

Soft, fluffy chocolate scones filled with chocolate chips are the best way to start your day! Top with some sugar for a fun crunchy texture!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast
Servings: 10
Author: Eva Bakes


  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup plus 2 Tablespoons granulated sugar
  • 5 Tablespoons unsalted butter cold and cut into pieces
  • 3/4 cup chocolate chips or chunks
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 to 3/4 cups cream or milk


  • Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  • In a large bowl, mix together the flour, cocoa powder, baking powder, salt, and 1/3 cup of the sugar until well blended. Using your hands, add in the butter and press the butter in between your fingers and keep blending until the mixture resembles wet sand and you get some small chunks. Add in the chocolate.
  • In a small bowl, whisk the egg and vanilla extract together. Add this to the large bowl. Again, mix everything together with your hands. Slowly drizzle in the cream or milk and keep kneading until you achieve a uniform dough. It should be slightly sticky but not enough to completely stick to your hands.
  • Roll the dough out onto a lightly floured surface into a circle, about 3/4" thick. Cut like a pizza, into 8-10 wedges or slices. Place on your prepared baking sheet. Brush the tops with some cream or milk and sprinkle on the remaining 2 Tablespoons of sugar. Make sure you leave some room in between each scone. Bake for about 8-10 minutes or until the scones are set but still slightly soft in the middle. They will continue to set while they cool.
  • Allow the scones to cool before serving.


Store scones in an airtight container at room temperature. They will keep for a few days.
Source: How to Bake Everything by Mark Bittman