Dark Chocolate Chip Scones

Apparently, I’m on a chocolate scone kick, as this was the recipe that jumped out at me from Tea and Crumpets. I’ve never made a chocolate scone that tasted as good as it looked, and this was no exception. So after this attempt, I’m still in search of the ideal chocolate scone.

*I altered this recipe, adding the vanilla extract and dark chocolate chips.


2 1/2 cups self-rising flour
(per 1 cup flour, add 1/2 tsp salt, & 1 1/2 tsp baking powder)
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup unsalted butter, cut into pieces and chilled
1/2 cup dark chocolate chips
1 1/4 cup buttermilk
1 1/2 tsp vanilla extract
1 large egg yolk


1. Preheat the oven to 425ºF. Line two baking sheets with parchment paper.

2. Combine flour, sugar, cocoa powder and whisk together until blended. Add the butter to the dry mixture and using a pastry blender, blend until it looks like coarse sand.

3. Add the chocolate chips to the bowl and mix to distribute.

4. Combine egg yolk with the buttermilk and whisk to mix in a small bowl. Add the buttermilk mixture to the dry mixture and stir until combined.

5. Using a greased 1/4 cup measure, scoop out dough onto the parchment paper and flatten slightly so that they are uniform in height and will bake evenly.

6. Bake at 425ºF for about 18-22 minutes, or until they loose their sheen on top and/or brown. A cake tester or toothpick should come out clean when they are done.

The Process:

Flour, Buttermilk, Sugar, Cocoa Powder, Butter and Egg yolk
Dry ingredients mixed.

Buttermilk just mixed in.

Ready to go into the oven.

Coming out of the oven.


These scones could have been much better. I am American, so I’m used to chocolate being sweet, even though I prefer dark chocolate. However, these scones were a little too not-sweet for me. 


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