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

Servings 12 scones
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Course: Snack
Cuisine: American
Author: Michelle
Dessert for breakfast! Enjoy these decadent scones loaded with three different types of chocolate - perfect for overnight guests or a weekend treat.


  • 3
    milk chocolate
    (coarsely chopped)
  • ½
    granulated sugar
  • ¼
    Dutch-process cocoa powder
  • 2⅔
    all-purpose flour
  • 1
    baking powder
  • ½
  • 6
    unsalted butter, chilled, cut into ½-inch cubes
    ((3 ounces ))
  • 6
    bittersweet chocolate
    (cut into chunks)
  • 1
  • ¾
    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 Notes:

Nutritional values are based on one serving


Calories: 321kcal
Fat: 14g
Saturated fat: 8g
Cholesterol: 31mg
Sodium: 113mg
Potassium: 284mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 18g
Protein: 5g
Vitamin A: 225%
Calcium: 81%
Iron: 2.8%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!