Dark Chocolate Chip Scones
64 comments » 
These scones were one of my first baking projects and have turned into one of my family’s favorite treats. These are honestly one of the simplest and quickest baking recipes that I have in my arsenal. One bowl, no appliances, and a quick 20 minute bake time make these a great recipe to keep in your back pocket for when you find out company is coming at the last moment or you need something fast to whip up for breakfast for house guests. The scones have a very tender texture that make them almost melt in your mouth. Paired with a slight crunch on the outside from the sugar and the sweet chocolate chips, these are guaranteed to please the harshest of critics.
Scones make up some of my favorite recipes because they can serve so many purposes: breakfast, snack, dessert – you name the time, and a scone can almost always fit the bill. They can be sweet or savory and are quick to throw together; no need for lots of mixing bowls, appliances or long baking times. If you’re looking for some recipe ideas, check out the ones below!
More wonderful scones:
Bacon, Cheddar and Green Onion Scones
Blueberry-Buttermilk Scones
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Dark Chocolate Chip Scones
Yield: 24 scones
3¼ cups all-purpose flour
½ cup sugar
1 Tablespoon + 1 teaspoon baking powder
¼ teaspoon salt
2 cups (12-oz) package dark chocolate chips
2 cups chilled heavy cream
2 Tablespoons butter, melted
Additional sugar1. Heat oven to 375 degrees. Lightly grease two baking sheets.
2. Stir together flour, 1/2 cup sugar, baking powder and salt in a large bowl. Stir in chocolate chips.
3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.
(Adapted from Hershey’s)
Those look really good. I will have to give them a try.
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This looks awesome… I love scones and haven’t found a great recipe yet. I’m definitely gonna try yours when I get some good dark chocolate in my hands!
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these look so delicious. i will definitely be trying these sometime soon. i know my mom would love them!
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I was given a taste of these scones and they are to die for! They are by far the best scones I have found since leaving Bennington, VT – All Days & Onions had scones that were fabulous. I am so happy to have found a recipe that rivals their recipe – it’s only taken 10+ years!
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yum!! I’ve been having a massive craving for scones and these scones look so yummy!
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Scones with chocolates are to die for. Good reason to have breakfast in the morning. Thanks.
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Scones with Clotted Cream are the best! With chocolate chips I can have scones for dessert and high tea!
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Everytime I buy scones I’m always a little disapointed with them. Making my own sounds like a good route.
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I’ve never been a big scone fan, too hard and crunchy for me, often the primary taste seems to be sugar or grain. Can you really taste the chocolate in these?
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all i have to say is WOW!
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Hi Tammy, these are definitely not hard or crunchy; they are quite tender. As far as the chocolate, yep you can surely taste it – I would liken it to how much you can taste the chocolate in a chocolate chip cookie.
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THESE ARE AMAZING!! I only put the scones in the oven for 12 minutes since I know my oven gets really hot. I recommend this recipe for sure!
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I made these yesterday and they came out a little tough and not flaky at all. Although the taste was wonderful they were a little hard to get through. Anyone have ideas of what happened? I’m thinking I may have added too much flour because when I was trying to roll into dough it was extremely sticky.
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Erica Edwards on October 7th, 2011 at 6:23 pm
I agree! I think the recipe calls for to much cream. I could not handle the dough, it was way to sticky. I ended up adding about 1/2 cup to 3/4 cup a flour and they were still really good. I made the pumpkin scones and they were so simple and the dough was really easy to work with, Tasted amazing as well :}
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Hi Jess,
Yeah, if you added more than a dusting of extra flour, that’s probably what did it. The key to tender and flaky scones is to handle them much like biscuits – very quickly, lightly, and don’t any more flour than is absolutely necessary to pat them into a shape and get them cut. I hope you’ll give them another try, as they really are delicious!
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Ahhh, these look sinful.
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These are so lovely! I followed your recipe and made them and they just turned out perfect!!!
Thanks a lot!
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Made them last night and they turned out brilliant! I had one for breakfast this morning too! Thanks for the recipie!
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Isn’t it dry? There is no butter in this recipe except for the brushing on the top of the scones before baking.
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Anne on August 24th, 2010 at 4:26 pm
They are certainly not dry – there is no butter in the scones, but the recipe DOES include 2 whole cups of cream!
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Michelle on August 25th, 2010 at 11:18 pm
Ching, No they are not dry at all, on the contrary, they are very tender. There isn’t any butter in the recipe but there is a significant amount of cream, which serves as the fat component.
Thanks Anne, you took the words right out of my mouth!
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as the last step after you brush with melted butter are you sprinkling regular white sugar or something more coarse like turbinado? thanks
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Michelle on September 28th, 2010 at 7:31 pm
Hi Erica, I sprinkle with regular granulated sugar, but you could definitely use something coarse like turbinado!
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Are you supposed to whip the cream before adding to the flour mixture, or just pour in as is? Sounds devine, I can’t wait to make these!
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Michelle on February 15th, 2011 at 11:28 am
Just pour it in
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These were very good. The texture was perfect! Just like what I’d been purchasing at the coffee shop. I substituted whole wheat pastry flour for the AP since I had it, and it worked well. I am however used to a bit sweeter dough and might up the sugar in them a bit next time. The ones I buy are the flavor of a chocolate chip cookie, but the texture of a scone. I get them more as a desert. I was also thinking of adding a littlle vanilla to the mix next time. I loved the turbinado sugar on top. Would you happen to have any recipes or suggestions for coverting this to a lemon or blueberry scone (cream rather than buttermilk)? I see you have cranberry orange posted, and I intend to try this one too. Thank you for posting. Yum!
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Michelle on March 8th, 2011 at 1:31 pm
Hi Heather, You could add some lemon zest to the dough or fold in blueberries, like the blueberry scone recipe I have (although that one does use buttermilk).
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Michelle, thank you so much for this fantastic eggless recipe! It was quick, easy, and a huge hit with some friends who are pure vegetarians. For a little extra flavor, I added a heaping tablespoon of raspberry jam to the dough and used a chopped 70% dark chocolate bar. The result was delicious!
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This was definitely a nice pick-me-up last night. It was my first scone-making experience and I have to say, I was pleasantly surprised with how easy it really was. I made my scones bigger (cutting the rolled out dough into 4 triangles and folding them in half, than 8, I also baked them at a lower temp for about 20 minutes). But they are YUMMY. And they were even Better this morning. Love them! Thank you so much!
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I made these and my husband who doesnt care for scones said they were the best scones he has ever had. After the second batch he told me these were better than chocolate chip cookies. High praise – and i tend to agree. Delicious. I also made the Bluberry ones and they were awesome.
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Oh yes. I’m going to make these gluten free. For supper tonight. Just the thing I’m in the mood for:).
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I was gonna try making these tonight, but I went to the grocery store after work and couldn’t find any heavy cream. Luckily I have a substitution chart, but then I looked through the recipe more thoroughly (aka actually read your directions) and noticed you’re calling it whipping cream. I’ve always understood that heavy cream and whipping cream are two different creatures, heavy cream having a 36-40% fat content and whipping cream having between 30-36% Would you mind clarifying which you used?
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Michelle on March 31st, 2012 at 11:12 pm
Hi Darcie, Oops, I see now that I used two different terms. I typically find heavy cream at the store and use that for most all of my recipes. I will use the whipping cream if I’m actually making whipped cream, but for anything else I’ll use heavy cream. In this particular recipe, you are fine with either one.
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Darcie on April 23rd, 2012 at 10:30 pm
Awesome, thanks Michelle! I’m having a pain finding heavy cream in my local grocers, so I’m gonna try a substitution I found over at JoyofBaking (for 1 cup of heavy cream, 2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted unsalted butter) so I’m definitely gonna try these ones as soon as I get my oven fixed =)
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I made these for Easter brunch, they tested great but were very flat.
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Kate on October 10th, 2012 at 4:33 am
I was going to say that they sounded like they’d be SO tasty, but they look really, really flat. I’m used to British scones, tall and well-risen. If we submitted these to a cake-baking contest in a local fete, we’d fail. the judges measure scones with a tape-measure!
I was thinking of using my no-fail scone recipe and just adding dark chocolate chips to it. I bet the flavour is delicious.
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I gave these a go, but they turned out more bread like than the scones I’m used to having.
Over mixing? Or could it be a result of using condensed milk instead of cream?
(I live in Japan, and sometimes it’s hard to find things, so I improvise)
I want to try again, but if there is any advice, I’d be glad of it!!
Thanks for the recipe! I’ll probably become a regular reader!
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Michelle on April 18th, 2012 at 11:41 pm
Hi Amanda, I think this was probably due to using sweetened condensed milk. It has very different properties from heavy cream. If you can’t get heavy cream you might want to try whole milk or the equivalent of half-and-half.
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Amanda on April 19th, 2012 at 1:29 am
Thank you!! I will give it a try with the highest fat milk I can get!
Would whipping cream be an acceptable substitute?
Thank you for the reply!!
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Michelle on April 19th, 2012 at 11:08 pm
You’re welcome! And yes, whipping cream could definitely be used as a substitute – definitely give that a try.
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Amanda on May 28th, 2012 at 9:31 am
Finally got around to making them again, turned out great!!!
Thank you!!
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Oh my. I made these tonight and had to come back to post a comment.
I cannot believe how fluffy and delicious these are. I’m already regretting my promise to share them with my co-workers tomorrow. (Good thing they’re really easy to make… I can do another batch in no time.)
I topped them with turbinado sugar rather than the granular white – it gives them just the teeniest crunch.
This recipe is definitely a keeper.
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Great recipe!!! I found you through Design Crush. She showed your Cinnamon Chip Scones and saw the words dark chocolate and knew I had to make this for my MOMS Club breakfast today. They were a hit!! I only brought 2 home and there were not 22 ladies there
I can’t wait to try your other scones!!! thanks a bunch!
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I’m hoping to make these for a brunch on Friday (today is Sunday) and was wondering if I could mix up the dough today, shape the scones, and then freeze the scones until Friday morning? Would that work and if so, how should I adjust the baking time?
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Michelle on June 4th, 2012 at 9:59 pm
Hi Emma, Yes, that would work just fine. You’ll just need to increase the baking time 2 or 3 minutes, or until they’re lightly browned.
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Emma on June 7th, 2012 at 9:56 am
Thanks; they’re in the freezer right now!
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Thank you for posting this recipe! My MIL made them for us and then passed on the recipe and we’ve been making them ever since. We always use mint chips and dark chocolate chips and have thoroughly enjoyed every batch.
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The scones were very easy and delicious. A little too much chocolate for my taste but my father devoured them. : ) I also used 3/4 cup of whole wheat flour. They were great! : )
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I just made these scones and they are so fluffy. It was the perfect texture. Much better than my first try at scones. Using another recipe, I made dense, tough scones. I’m glad I have redeemed myself!
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I just wanted you to know that these are my ‘go to’ scones for any event I may have to self-cater for work. For example, I used them as a portion of a breakfast at a conference I hosted in July. They were a huge success. And I also used them as refreshments during an art show with coffee and pound cake. The college students were DYING for the recipe. College students don’t cook, so it must have been fantastic.
Thanks for sharing your love!
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