chocolate scones

A rich chocolate sourdough scone dough, studded with chocolate chips, baked to perfection and then drizzled with a chocolate glaze. It's a chocolate lover's perfect pastry. Add in some sourdough discard and you've got the perfect treat.

Triple Chocolate Sourdough Scones

all-purpose or pastry flour (about 2 3/4 cups)

granulated sugar (about 1/3 cup)

Dutch-processed cocoa powder (about 1/3 cup)

baking powder (about 1 Tablespoon)

salt (about 1 teaspoon)

unsalted butter (about 1/2 cup)

semi-sweet chocolate chips (about 2/3 cup)

sourdough discard (scant 1/2 cup)

eggs (about 100 grams)

heavy cream (about 1/4 cup plus 1 Tablespoon)

milk (about 3 Tablespoons)

vanilla extract (about 2 teaspoons)

powdered sugar (scant 1 cup)

heavy cream (about 1/4 cup)

Dutch-processed cocoa powder (about 2 Tablespoons)

Milk

vanilla extract (about 1 teaspoon) (about 1 teaspoon)

Preheat oven to 425°F.

To a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt. Grate the cold butter and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour. Alternatively you can use a pastry cutter. Add the chocolate chips and stir together until evenly dispersed throughout the mixture.

To a separate bowl, whisk together the sourdough discard, eggs, heavy cream, milk and vanilla extract until smooth and incorporated.

Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. Scone dough will resemble pie dough more than cookie dough. The key is to not over-mix it.

Pull out a sheet of parchment paper and flour it. Turn the dough out and pat into a circular shape, about 1 inch thick.

Using a sharp knife or a bench knife, cut the scones into eight triangular slices. This recipe also makes 16 scones if you want to cut the dough in half and make two circular shapes of dough with smaller scones.

Place the parchment paper with the scones on it on top of a baking sheet. Separate the scones so they aren't touching and bake the scones for 14-16 minutes, depending on how crispy you want the edges.

While the scones are baking, whip up the chocolate glaze. Whisk together the powdered sugar, heavy cream, cocoa powder, milk and vanilla extract. Add a little more milk or cream if you want a thinner consistency.

Once scones are finished baking, pull them out of the oven and let cool about 5 minutes before drizzling them with the glaze. Enjoy!

So delicious. I made the chocolate chip sourdough scones on a Monday and they were devoured by my family and coworkers. Tried these a few days later and got the same reaction. I love your sourdough discard recipes, especially the ones that come together so quickly.

These are amazing! Thank you for sharing!

My granddaughters &amp; I made these and they are delicious

Basically brownies pretending to be scones! Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Triple Chocolate Scones

(27 grams) unsweetened cocoa powder (natural

(100 grams) granulated sugar

baking powder

cinnamon

salt

(8 Tbsp; 113 grams) unsalted butter, frozen

+ 1 Tablespoon (135 milliliters) heavy cream

vanilla extract

chocolate,

(120 grams) confectioners’ sugar

Tablespoons (30 milliliters) water (black coffee works too!)

bar semi-sweet chocolate, coarsely chopped*

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

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.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it&#8217;s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F (204°C).

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

Bake for 22-25 minutes or until edges and top are set. Chocolate scones are done when a toothpick inserted into the center comes out clean. Remove from the oven and cool for a few minutes as you prepare the glaze.

Make the glaze

Whisk the confectioners&#8217; sugar, vanilla, and water together. Dunk warm scones into the glaze and place on a wire rack with a baking sheet or paper towels underneath to catch the glaze as it drips down. The glaze will set after several minutes, but you can serve right away. 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.

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

Chocolate , chocolate,more chocolate.Looks great.And delicious

Best scone I have ever had and not too difficult to make!

So good! I used a heaping cup of semi sweet chocolate chips. Everyone loved them! They are rich. I made them into 12 scones (pressed into 2 discs , and cut into 6 triangles each), and the slightly smaller size was perfect. I started checking them at 15 minutes, and they were done at 21.

Hi Sally, Amazing stuff!  Question: could I substitute coconut oil instead of butter for this and your other scones? If so, should it be chilled like the butter? Thanks!

These were pretty easy, although I definitely had to add a bit more cream. I thought they were only okay the first day, but they were a huge hit with my friends and I found they were better the next day, so I think it was more of a personal preference than recipe quality issue. I drizzled them with salted caramel and that made a huge, positive difference!

This is a extremely delicious recipe for scones…!

Excellent scones! I tweaked your recipe a little. 1/2 sour cream 1/2 whip cream. Added a 2 tsp fresh ground espresso and I make an espresso icing! I make them for a small cafe I work in. Just made 24 yesterday. This one gets special orders as I have a few customers that only want these scones! Thank you for all your great recipes and inspiration.

I always love baking any of your scone recipes and this one was  no different! It is like a brownie and a scone had a baby!! Delicious! I skipped the drizzle but did the glaze, adding espresso powder to it!! They are addicting!! Thank you, Sally, for all your fantastic recipes!  I have learned so much from your detailed recipes.

This recipe was very simple and so very tasty! It was straightforward and the result was a tender, decadent, and sweet scone! I used mini semi-sweet chocolate chips and cold brew for the glaze instead of water. Both worked out great! I skipped the chocolate drizzle to tone down the sweetness. Would definitely make these again!

My girls love anything chocolate for breakfast. They were pretty excited to see these! My youngest declared them delicious!

These were so delicious and pretty quick to make. As a chocoholic I can't believe I'm saying this, but I skipped the chocolate drizzle and they were still SO good!

These are fantastic. My husband and I were swooning with chocolate love. 

I am looking forward to trying this recipe and wanted to send some as part of a “chocolate lovers” birthday package to a friend in another part of the country.  Have never mailed scones. Any helpful tips for best way to ensure freshness? Many thanks! Elaine

Delicious. I have made a couple times following the recipe, but also made a mint chocolate variety. Cinnamon -&gt; espresso powder, 1/2 chocolate chips -&gt; peppermint bark pieces, vanilla -&gt; 1 tsp mint extract and 1/2 tsp vanilla. Came out great

I made these for my chocoholic daughter’s birthday breakfast.  They were amazing!  What a fabulous way to start a birthday!

These scones were FANTASTIC! Great recipe and easy to make.  I will definitely be making these again.

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Triple Chocolate Sourdough Scones

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Top 2 chocolate scones recipes from across the web

The most viewed chocolate scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Triple Chocolate Sourdough Scones

Triple Chocolate Scones

The most viewed chocolate scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine