These flaky, buttery scones are packed with chocolate and have perfectly crisp, sugar-crusted tops. They’re perfect alongside a cup of tea or coffee!
These scones are better than the ones you’ll find in bakeries. Yes, it’s true. Unlike the dense, dry scones you might find at a local shop, these little treats are flaky and moist while still being decadent! Now that I’ve created this recipe, scones are one of my new favorite breakfast items.
These scones are very similar to my mango white chocolate scones, mainly just replacing the mango and white chocolate with dark chocolate instead and getting rid of the overnight freeze. Seriously though, I really do believe this is the ultimate scone recipe. It barely takes any time to whip up and yields the most buttery, amazing scones that have fluffy, light interiors and pockets of chocolate inside.
tips for success
- Keep it cold! – Working fast and keeping the butter cold is key for the most perfectly flaky and fluffy scones.
- On size of the chocolate chunks – You can chop up the chocolate to your desired size. Bigger chunks lead to pockets of chocolate encased in the scone while smaller chunks lead to layered shards ensuring a bit of chocolate in each bite.
chocolate chunk scones
makes 8 scones
- 2 1/2 cups (300 grams) all-purpose flour
- 5 tablespoons (64 grams) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (113 grams) unsalted butter, cold & cut into 1/4 inch cubes
- 4 oz. dark chocolate, chopped
- 1 cup heavy cream, cold (plus more for brushing)
- turbinado sugar, for sprinkling
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, and salt together until well-combined.
- Using a pastry blender or your fingertips, cut in the butter into the dry ingredients until they resemble small, crumbly butter pockets (I smush the butter cubes between my fingertips). Add the chocolate, and mix until well-distributed. Mix in the heavy cream with a fork until a crumbly dough forms.
- Turn the dough out onto a lightly floured surface, and gently knead the dough only once or twice until it just comes together. Flatten the dough into a rough rectangle. Cut into four equal pieces, and stack the pieces on top of each other. Flatten again but into a 1-inch thick circle. Cut into 8 equal triangles, and arrange on the prepared baking sheet at least 2 inches apart.
- Brush the tops of the scones with heavy cream, and sprinkle the turbinado sugar on top.
- Bake for 16-18 minutes. Let cool on the baking sheets for at least 5 minutes. Enjoy with a cup of coffee or tea.