Triple Chocolate Scones

Triple Chocolate Scones

This past Sunday, my Chief Culinary Consultant and I went to brunch with his parents. Any Sunday that begins with a complimentary mimosa and a basket of fresh scones with assorted butters is bound to be a good day. The meal got me craving scones. My mom and sister frequently request my dark chocolate chip scones, which have long been a favorite of theirs, but I realized it’s been some time since I whipped up a new scone recipe. I’ve been a chocolate mood lately (perhaps due to mourning the recent results of the Stanley Cup playoffs), so I knew chocolate scones would be in order. I basically set out to find the most chocolatey scones imaginable… and find them, I did!

Triple Chocolate Scones

The dough of these scones is loaded with cocoa powder and ground milk chocolate. Throw big chunks of bittersweet chocolate into the mix, and you have scones that are literally bursting with chocolate! I love using the extra-large Ghiradelli bittersweet chocolate chunks, as they leave big pockets of melted chocolate goodness with each bite. These have a soft, tender texture and are perfect alongside a big glass of milk or a cup of coffee.

Whether you choose to eat them for breakfast or dessert is up to you, but I’ll never turn down an excuse to have chocolate for breakfast!

Triple Chocolate Scones

One year ago: Hot Fudge Sauce
Two years ago: Grilled Corn and Peanut Butter and Jelly Pie Bars
Three years ago: Blueberry Boy Bait
Four years ago: Irresistible Peanut Butter Cookies
Five years ago: New York-Style Crumb Cake

Triple Chocolate Scones

Yield: 12 scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Dessert for breakfast! Enjoy these decadent scones loaded with three different types of chocolate - perfect for overnight guests
or a weekend treat.


3 ounces milk chocolate, coarsely chopped
½ cup granulated sugar
¼ cup Dutch-process cocoa powder
2⅔ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons (3 ounces) unsalted butter, chilled, cut into ½-inch cubes
6 ounces bittersweet chocolate, cut into chunks
1 egg
¾ cup whole milk


1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

2. Combine the milk chocolate, sugar and cocoa powder in the bowl of a food processor. Pulse until the chocolate is finely ground, about 5 to 10 pulses.

3. Add the flour, baking powder and salt to the bowl and pulse an additional 6 times to thoroughly combine. Add the butter pieces and pulse until the mixture resembles coarse sand, about 10 to 12 pulses.

4. Add the bittersweet chocolate to the bowl. Whisk together the egg and milk, then add to the bowl, as well. Pulse three or four times until the wet ingredients are incorporated, but the dough has not formed a ball.

5. Turn the dough out onto a lightly floured work surface and knead lightly a few times to bring the dough together. Divide the dough into three equal pieces. Gently pat each piece into a 5-inch circle, then cut each circle into four quarters. Transfer the scones to the prepared baking sheet and bake for 15 minutes, or until they are well-risen and firm to the touch. Serve immediately. Leftovers can be stored in an airtight container (or wrapped in plastic wrap) at room temperature or in the refrigerator for up to 3 days. Wrapped scones can also be frozen and reheated as needed.

(Recipe adapted from The Modern Baker)

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34 Responses to “Triple Chocolate Scones”

  1. Pamela @ Brooklyn Farm Girl on June 11, 2013 at 12:26 am

    Not single, or double.. TRIPLE chocolate. Yes, please!


  2. Averie @ Averie Cooks on June 11, 2013 at 12:47 am

    Love how choclaty they are and those big chocolate chunks look so good peeking through dough! Surprise bites of chocolate are always good.


  3. Laura (Tutti Dolci) on June 11, 2013 at 12:47 am

    I’m always willing to eat chocolate for breakfast – these look absolutely packed with chocolate goodness!


  4. Marcie on June 11, 2013 at 1:40 am

    Now these look like my kind of scones. So chocolatey! I’d love waking up to these!


  5. Renee @ Awesome on $20 on June 11, 2013 at 3:09 am

    I sort of want to stuff that whole thing in my face. I am very much looking forward to trying this.


  6. vampire on June 11, 2013 at 3:57 am

    i have done two chocolate scones recipes iterations but both didn’t succeed. i’m happy to have this in hand now


  7. Laura @ Laura's Sweet Spot! on June 11, 2013 at 6:16 am

    I LOVE scones. I’ve never had a chocolate one though. I bet it’s delicious!


  8. Emily @ Life on Food on June 11, 2013 at 6:18 am

    I cannot think of a better way to start the day.


  9. Nancy P.@thebittersideofsweet on June 11, 2013 at 6:22 am

    Love all the added extra chocolate to these! I have yet to make scones. Think I need to give these a try!


  10. Tracey on June 11, 2013 at 7:09 am

    I’m with you Michelle, chocolate for breakfast is always a good idea! These sound delicious!


  11. Deanna on June 11, 2013 at 7:29 am

    Can you substitute the whole milk for another kind? I really want to try these but we only have 2% on hand right now.


    • Michelle on June 11th, 2013 at 8:59 am

      Hi Deanna, I think you could use it, but it’s a lot thinner than whole milk, so your scones might lack a little taste and texture due to the decrease in fat used.


  12. Tieghan on June 11, 2013 at 8:27 am

    Love these chocolate scones!! So much better than non-chocolate. Obviously!


  13. Holly @ EatGreatBEGreat on June 11, 2013 at 8:29 am

    OMG…chocolate scones!!! These sound amazing!!! I want one now! :-)


  14. marie @ little kitchie on June 11, 2013 at 8:34 am

    WOW these look great!


  15. Muna Kenny on June 11, 2013 at 9:04 am

    OMG! I would love to have a bite, they look so delicious. I don’t think I had chocolate scones before, and now is the time to try one. Thanks for sharing the recipe :)


  16. Jodi Boatright on June 11, 2013 at 9:33 am

    Do these need to be served warm, or would room temp be okay? I’m hoping they’d be okay to make ahead to be served at a large group luncheon.


    • Michelle on June 11th, 2013 at 3:28 pm

      Hi Jodi, I think they’re better warm, but would certainly be okay at room temperature. Enjoy!


  17. Moira on June 11, 2013 at 10:09 am

    Oooh! I think I know what I’m making for my husband for Father’s Day :)


  18. Renee on June 11, 2013 at 10:18 am

    I saw you recipe, and that’s what we had for dessert tonight! I live on a small island is Asia where there’s no difference in chocolate (milk and dark)…just happy to find it in any form. I had some on hand, along with some version of cocoa powder (not Dutch anything). Also I don’t have a food processor… They were still great with “generic” ingredients and a basic electric oven!!! WOW….my family thought I was a pastry chef! LOVE your blog…thanks!


  19. Gloria @ Simply Gloria on June 11, 2013 at 11:19 am

    Well, you definitely had me at the triple chocolate part! I can just imagine what this texture is like…LOVE!


  20. Emily on June 11, 2013 at 11:52 am



  21. Monica on June 11, 2013 at 11:54 am

    This is my kind of scone – with tons of chocolate! : )


  22. Ashley @ Wishes and Dishes on June 11, 2013 at 2:08 pm

    Scones are one of my favorite breakfast foods! I love the melty chocolate in that 2nd photo!!


  23. nessa on June 11, 2013 at 5:44 pm



  24. Colleen on June 11, 2013 at 6:42 pm

    Oh, bring on the chocolate girl….As I sit and stare at those oozing chunks of it I am contemplating licking my computer screen!


  25. John on June 11, 2013 at 8:54 pm

    No Petr is no relation, at least none that I know of. Chocolate scones? Since these are scones, are they more like a biscut or a cookie? Looks like cookie but my brain says biscut. I am not talking to my tummy while reading this because of unusually agressive demands.


    • Michelle on June 13th, 2013 at 10:19 am

      Hi John, These scones are more tender than a flaky biscuit, but they’re really not at all like cookies.


  26. Chung-Ah | Damn Delicious on June 12, 2013 at 2:00 am

    What a way to indulge for breakfast!


  27. Emma on June 15, 2013 at 6:05 am

    These look amazing, I have never made chocolate scones before I tend to stick to plain or fruit. I once made chocolate chip but never triple chocolate, I am going to have to give these a go. I think its the Brit in me as traditionally in the UK you have cream teas with plain scones piled high with clotted cream and strawberry jam! But these do sound so good so I shall go against tradition and try these :)


  28. Alisa on June 16, 2013 at 10:55 pm

    Thank you for the recipe Michelle-I made these for Father’s Day today. I have a couple questions related to preparation because I don’t know if I did it correctly or whether it makes any difference. 1) If the butter does not get full incorporated (it was hard to tell with all the chocolate course sand), will the scones end up drier? 2) Is it possible to overknead the dough? If so, what is the effect? Thanks again! My husband enjoyed them.


    • Michelle on June 17th, 2013 at 7:27 pm

      Hi Alisa, If the butter isn’t incorporated and you have some huge chunks of butter (my guess is that you’d notice them), then you’d have some big flaky pockets with some rather plain other areas. Yes, you could overknead the dough; you only want to mix it until it’s just incorporated; that will keep the finished scones flaky and tender. Otherwise, the scones could become tough and dry.


  29. Mariya on July 26, 2014 at 12:40 pm

    Just made these. Ive never made scones before. They are delicious!!!


  30. gloucester on September 18, 2015 at 4:16 pm

    I made these with a mix of semisweet chocolate chips, bittersweet and white chocolate chunks, subbing melted butter for part of the milk for extra richness. I’ll try replacing the milk with cream next. Froze 2/3rds of the unbaked scones for later baking, which has worked very well for yielding a melty hot treat fast. Thank you!


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