This Dark Chocolate Chip Scones recipe is light, fluffy, and delicious. They are full of dark chocolate chips and less sweet than most recipes. These scones go well with coffee for early breakfast.
The possibilities and types of scones you can crate from this recipe are endless. Add any favorite ingredient such as like blueberries, raisins, strawberries, lemon zest, and many more.
Details about the recipe
The initial recipe was for 8 wedges, but they looked big for one serving size after baking and they had more calories. So, I decided to make it a 16 serving size with just enough calories. I want every recipe I post on this blog to be food that my family enjoys. Therefore, I tend to make recipes with less sugar yet delicious. I hope you give this recipe a try and enjoy it too.
Why You Will Like These Scones?
• They are less sweet with crumbly edges.
- Filled with dark chocolate in every bite
• Delicious and easy to make.
• perfect for snacks or afternoon tea.
Dark Chocolate Scones Ingredients
These scones are easy to make and use few basic ingredients which might be in your pantry already.
Flour: this recipe uses all-purpose flour which is the most common flour found in most homes. When you measure the required amount make sure to set extra aside. The extra flour will be used for the work surfaces and your hands to prevent the dough from sticking on your hands.
Sugar: granulated white sugar was used in the dough. Feel free to use brown sugar, but keep in mind that there will be a slight difference in the flavor and texture.
Baking powder: this acts as the leavening agent, which adds a lift to the scones.
Salt, Nutmeg, cocoa, and Vanilla extract: these are the flavor booster in the dough. Cinnamon will also work in the dough.
Butter: cold butter is the secret ingredient for making the scones flaky and crispy. The butter adds flavor to the scones.
Heavy cream: this is the liquid used in the recipe. Buttermilk works too as well as full-fat canned coconut milk. For this recipe avoid using thinner liquids such as milk or almond milk.
Eggs: they add structure, lift, flavor, and richness to the texture of the scones.
Dark chocolate chips: they are easy to find in most grocery stores and they are less sweet. Any type of chocolate will work too.
The Secret to Make flaky Scones.
The flakiest scones are achieved when the fat used is at the right temperature. The fat in the recipe needs to be very cold or frozen so that it does not melt into the flour before baking. To achieve this, grate frozen butter and mix it into the flour quickly. An easy alternative to the grating will be to cut the butter when soft and freeze them before using. When pieces of the butter in the scones bake, they release steam and a pocket of air. This pocket of air makes the scones flaky in the center and crumbly and crisp at the edges. Do not overwork the dough since it will produce dense and tough scones.
How to Make Chocolate Scones
These scones are easy and perfect recipes that can be enjoyed at any time of the day. Scones are like quick bread since they have no yeast. They go from mixing bowl to board and to oven in no time. The recipe uses these easy steps.
First, mix all the dry ingredients together (flour, sugar, baking powder, salt, and nutmeg). Second, grate the frozen butter into the dry ingredients. Box grater was used to grate the butter, but the pastry cutter works too. A knife can also be used to cut the butter into small pieces and add to the dry ingredients as well.
Next, you must mix the wet ingredients together. for this, you will need heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, add chocolate chips, and gently mix to combine. Transfer the dough onto a board, form into a disc, and cut into 8 wedges.
Finally, arrange the wedges on a baking sheet, brush them with heavy, and sprinkle them with coarse sugar. At this point, you can chill the dough for 15 minutes before baking or bake straight away. The unbaked wedges can be refrigerated overnight for use in the morning. After that, bake the scones in a preheated oven until golden brown.
How to Make Gluten-free version
Use gluten-free flour from the King Arthur Flour blend, this seems to work well. They can be used for straight replacement for regular flour. Feel free to use any type you like. One secret is to add xanthan gum to gluten-free flour (1/4 teaspoon gum to 200g/7oz/1 ½ cups flour). This helps improve the crumb structure of scones and baked goods in general.
How to make these Chocolate Scones Vegan?
To make this recipe vegan, there are a few substitutions that need to be made. Below are the substitutions that work well with this recipe.
• Dairy Free Butter Substitutes like Earth Balance Sticks or margarine instead of butter.
• Canned Coconut Milk instead of heavy cream. Almond milk can be used for buttermilk and use in the recipe.
• Milled Flax Seed Instead of an egg. Use the flaxseed to make flax egg which is the best substitute for egg in baking. To make the flax egg, you need 1 tablespoon of flax and 3 tablespoons of water and whisk together until well combined. Then place in the refrigerator to set for about 15 minutes. This recipe is for one egg substitution.
You can make these scones ahead of time, freeze them for up to 4 months, and bake them when you need them. Shape the scones dough into 8 inches disc and cut it into 8 wedges. Place them on a parchment paper or silicone mat on a baking sheet in a single layer and freeze for 1 hour. Transfer the frozen scones dough into a freezer bag or container and freeze. Do not forget to label with date and name. When ready to bake, do not thaw the scones but add about 5 minutes extra baking time.
If you have any questions about this recipe, I will love to hear about them in the comment section below. Did you make this recipe, then do not forget to rate the recipe, and let me know how it turned out in the comments below?
Thanks for reading. As always, know that God loves you, and stay blessed!
Dark Chocolate Chip Scones
- 2 cups (250g) all-purpose flour (spooned and leveled), plus extra for work surface
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon grated nutmeg
- ⅓ cup (67g) sugar
- ½ cup (113g; 1 stick)unsalted butter, frozen
- 1 large egg
- ½ cup (240g) heavy cream plus 1 tablespoon for brushing
- 1 teaspoon pure vanilla extra
- ½ teaspoon cocoa extract
- 1 cup (170g) dark chocolate chips
- 2 tablespoons coarse sugar for sprinkling on top
- Preheat oven to 375 °F and lined baking sheet with parchment paper or a silicone mat. Set aside.
- In a large bowl, combine flour, baking powder, salt, nutmeg, sugar, chocolate chips and mix. Grate the frozen butter directly into the flour mixture and combine with a fork or your fingers. The mixture should resemble breadcrumbs with pea- size crumbs.
- Whisk whipping cream, egg, cocoa, and vanilla extract together in a small mixing bowl. Pour the wet ingredients into the dry or flour ingredients, and gently mix to combine. Transfer dough onto a floured board, form it into two 8 inches disc using your fingers. Use a bench scraper or sharp knife to cut each into 8 wedges.
- Brush the scones with whipping cream and sprinkle with coarse sugar. Transfer the scones onto the prepared baking sheet and bake in a preheated oven for 18- 22minutes or until golden brown.
- Remove from oven and allow to cool.
- You can use a circle cutter or ice scoop to shape the scones.
- The baked scones can be kept at room temperature for about 3 days in an airtight container.
- For more tender scones, replace ½ of the all-purpose flour with cake flour. You can use only all-purpose flour and that works great.
- These scones make 16 servings but if you want just 8 servings, then the calories will increase so keep that in mind.
- This recipe was adapted from my Starbucks blueberry scones