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two triple chocolate scones on white plate

Triple Chocolate Scones

Yield: 12 scones
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes

Ingredients

Scones:

  • 3 cups (426 g) all-purpose flour
  • ½ cup (43 g) natural unsweetened cocoa powder (see note)
  • ¾ cup (159 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) cold salted butter
  • 1 cup (170 g) semisweet or dark chocolate chips, regular or mini size
  • 1 ¼ cups buttermilk (see note)
  • 1 teaspoon vanilla extract
  • 2 tablespoons (28 g) butter, melted
  • Coarse sugar, for sprinkling (see note)

Glaze:

  • ¼ cup (21 g) cocoa powder
  • ¾ cup (86 g) powdered sugar
  • 2-3 tablespoons milk or cream

Instructions 

  • Preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper and set aside.
  • For the scones: in a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Using the large holes of a box grater, grate the butter into the dry ingredients. Toss to combine so the butter pieces are evenly coated with dry ingredients.
  • (An alternative to the box grater is to cut the butter into pieces, add to the dry ingredients and then cut in with a pastry blender or two butter knives until butter is in pea-size pieces. The dough can also be mixed in a food processor.)
  • Add the chocolate chips; toss to combine. Add the buttermilk and vanilla extract.
  • Mix with a rubber spatula until the dough starts to come together. Don't over mix! A few dry spots are ok. To test, press a handful of dough together. If it clumps together, it's good to go. If it's falling apart, add a few more tablespoons buttermilk.
  • Turn the dough onto a lightly floured surface and pat into a long rectangle, about 15X3-inches. Cut into 10-12 triangle wedges.
  • Place on a baking sheet about 1/2-inch apart. Brush with melted butter and sprinkle with sugar.
  • Bake for 12-15 minutes until just set and no longer doughy (err on the side of under baking just slightly if you aren't sure).
  • Let the scones cool until lightly warm or room temperature.
  • For the glaze: whisk together the cocoa powder and powdered sugar. Add the milk or cream and whisk until a thick but pourable glaze forms, thinning with additional milk, if needed.
  • Drizzle scones with glaze. Serve scones at room temperature or lightly warmed up.

Notes

Cocoa Powder: I suspect these would be fantastic with Dutch-process cocoa as well. I either use all natural cocoa powder (like Hershey's) or half natural cocoa and half Dutch-process (like Hershey's special dark or Droste).
Buttermilk: I've found store bought buttermilk works better than homemade buttermilk (milk + lemon juice) because it is thicker. If wanting a homemade option, I'd suggest whisking together half sour cream/half milk. You could also try using cream in place of the buttermilk.
Sugar: coarse granulated sugar or raw turbinado sugar is delightful - if you don't have those, regular granulated sugar works.