Triple Chocolate Scones

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Yield: 12 scones

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"Triple chocolate" — you can't argue with that! These scones feature chocolate chips studded throughout a tender, just-sweet-enough chocolate scone; the rich chocolate glaze makes this a triple treat.

Triple Chocolate Scones

star rating (14) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 scones
Published: 04/30/2012




Tips from our bakers

  • Since these scones are iced, they're not a good candidate for reheating in the oven. However, you can reheat individual scones very briefly in the microwave; watch closely so their icing doesn't melt and run.
  • You'll never notice the whole wheat flour in these scones; it disappears in the chocolate. However, feel free to substitute an equal amount of all-purpose flour for the whole wheat, if you like.


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1) Preheat your oven to 375°F. Lightly grease a baking sheet, or line it with parchment.

2) To make the scones: In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt together thoroughly.

3) With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly.

4) Stir in the chocolate chips.

5) Whisk together the vanilla, egg, and milk or whey.

6) Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. If you're using milk rather than whey, you may need to add an additional 2 to 3 tablespoons, to make the dough come together.

7) Mix 3 tablespoons confectioners' sugar with 1 teaspoon cocoa powder, and sprinkle it on your parchment-lined (or lightly greased) baking sheet. You're using this sugar mixture in place of the usual flour, to keep the scones from sticking to the pan as you shape them.

8) Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6" circles, each about 3/4" thick.

9) Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing. You'll find it easier if you dip your cutter in flour after each cut. Make sure you press it into the dough quickly, without twisting or sawing. This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher.

10) Bake the scones for 18 to 23 minutes, until they lose their moist look, and a cake tester inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip.

11) Remove the scones from the oven, and transfer them to a rack to cool.

12) To make the glaze: Place the chocolate chips and half & half or creamer in a microwave-safe bowl or small saucepan. Heat in the microwave (or over low heat) until the cream is very hot. Remove from the heat, and stir until the chips melt, and the mixture is smooth.

13) Drizzle/spread the glaze over the cooled scones.

Yield: 12 scones.


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  • star rating 02/20/2015
  • Donna from Houston, TX
  • Easy and delicious. I am taking a few packaged in a pretty box as a hostess thank you gift!
  • star rating 06/22/2014
  • longhornmama from KAF Community
  • The family loved these chocolate scones. Made as directed with great results. I did use whey drained from homemade yogurt which worked very well. Thanks for the recipe!
  • star rating 02/14/2014
  • DancesWithLasagna from DFW, Texas
  • You can't eat just one. Nothing more needs to be said.
  • star rating 11/20/2013
  • Heather from Perry, Iowa
  • Taste is good. I didn't make the chocolate sauce. My son rated these at 4 stars because it needed the sauce. So really they would havd been 5 stars. It sure didn't stop him from eating them up.
  • star rating 10/28/2013
  • Jackie from 27514
  • These scones are so easy to make and really delicious. I can't stop eating them!
  • star rating 07/17/2013
  • Georgia from Eufaula, OK
  • Awesome scones! Am spoiled using only KAF recipes beginning with the classic scone before venturing to comfortably to many others. If you love chocolate this scone is to die a double chocolate without the glaze and, oh my with it. Two substitutions as now use Bakewell Cream baking powder, a KAF ingredient in all recipes, it makes a difference in moisture and rise or volume in all recipes have used it in. Secondly, had only mini chocolate chips in a darker version from Ghirardelli which were absolutely perfect as the size in a bite gave a small burst of additional flavor. I froze half without the glaze which were enjoyed straight from the freezer into the microwave a few seconds to warm. The little chips then melted again adding to the goodness. We found these scones seriously good with or without the triple layer being the glaze. These scones are now a favorite anytime!
  • star rating 07/13/2013
  • Lynette from Calgary, Alberta
  • I have picky boys who know a good scone from a great scone, as their New Zealand Nan makes scones. They devoured these. My eldest pulled it apart to inspect the crumb, and liked that they were light. We skipped the chocolate icing on top. We all felt that would be too sweet and take away from the scone. They were perfect without. If someone wanted something sweeter, adding sanding sugar in top would be nice and crunchy. I live outside Calgary so I adjusted for altitude and our dry climate with an extra-large egg, less leaveners and some extra milk. They rose beautifully and were not dry. My oldest suggests a dollop of real whipping cream - with just a hint of sweetness - would make this a great dessert. I suggested the addition of berries, too, would turn this into a terrific summer dessert.
  • star rating 06/19/2013
  • Patti from Princeton,NJ
  • I would categorize this as a dessert in the shape of a scone. If you like less sweet desserts, this is a good one. As a scone, not so much.
  • star rating 04/26/2013
  • Sue from Hartford, IA
  • These are delicious! And easy to make. I used whey and half KA double-Dutch dark cocoa and half KA black cocoa (which I do in any recipe that calls for cocoa). Yum!
  • star rating 12/27/2012
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