Double Chocolate Scones are simple to make and delightfully rich: chocolate scones studded with white chocolate chips and finished with a light powdered-sugar glaze.
If you love scones, these double chocolate scones are a delicious variation worth trying. I discovered an old handwritten recipe years ago on an index card and adapted it slightly. The result was eight tender, chocolatey scones that are crisp on the outside and soft inside.
Scroll down for the printable recipe card below
Make the Dough
Preheat the oven to 375°F so it’s hot and ready when the scones go in. In a large bowl, combine the flour, brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Cut in VERY COLD butter using a pastry cutter or two forks until the butter pieces are about the size of peas.
Stir in the yogurt and beaten egg yolk until the mixture comes together; the dough will be fairly thick and may take a few minutes to bind if mixed by hand. Fold in the white chocolate chips and transfer the dough to a lightly floured surface. Knead the dough gently about ten times, folding it over each time, until it forms a smooth ball.
Press and shape the dough into a 9-inch circle. Use a sharp knife or pizza cutter to slice the circle into eight equal wedges. Place the wedges on an ungreased baking sheet about an inch apart so they bake evenly.
Bake the Scones
Bake at 375°F for 17–18 minutes, checking at around 15 minutes since ovens vary. When the scones are baked, remove the pan and let them cool on the pan for 5–10 minutes.
Prepare a piece of wax paper and a wire rack. Transfer the scones to the wire rack set over the wax paper; the wax paper will catch glaze drips and make cleanup easier.
Glaze the Baked Double Chocolate Scones
Once cooled, finish the scones with a simple powdered sugar glaze. In a small bowl, mix powdered sugar with a few drops of water at a time until you reach a drizzleable consistency—smooth but not too thin. Adjust by adding more water if too thick, or more powdered sugar if too thin. Drizzle the glaze over the cooled scones using a spoon or fork.
The wax paper beneath the rack will catch any drips for easy cleanup. Allow the glaze to set for a few minutes before serving.
Serve the Double Chocolate Scones
These scones can be enjoyed plain or dressed up for a pretty presentation. A light dusting of cocoa on a plate, a dollop of whipped cream, or a thin slice of orange adds visual appeal and a complementary flavor contrast. They also freeze well: wrap cooled scones and store in the freezer to enjoy later.
This double chocolate scone recipe is a keeper and makes a memorable breakfast or treat. I hope you enjoy them as much as we do.
Looking for More Scone Recipes?
I collect many scone recipes in my recipe index, including variations such as cherry chocolate chip, lemon cream, cinnamon chip, cranberry apple, and cranberry pistachio scones.
Printable Recipe
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup butter, very cold
- 1 egg yolk, beaten
- 8 ounces plain yogurt (regular or Greek)
- 3/4 cup white chocolate chips
- 1/2 cup powdered sugar
- Water, as needed
- Preheat oven to 375°F. In a large bowl, mix flour, brown sugar, cocoa powder, baking soda, baking powder, and salt. Cut in very cold butter until pieces are pea-sized.
- Add yogurt and beaten egg yolk. Mix until combined. The dough will be thick. Stir in white chocolate chips. Turn dough onto a lightly floured surface and knead gently 10 times until it forms a ball.
- Pat the dough into a 9-inch circle. Cut into eight wedges with a sharp knife or pizza cutter. Place on an ungreased baking sheet about 1 inch apart. Bake 17–18 minutes.
- Remove from oven and let cool on the pan 5–10 minutes. Transfer to a wire rack placed over wax paper to catch drips.
- Make the glaze by combining powdered sugar with a few drops of water until drizzleable. Drizzle over cooled scones and let set for a few minutes before serving.