Double Chocolate Scones

Of course my Double Chocolate Scones are sweet and delicious, but they've got a secret. In addition to being rich and chocolatey, these tender breakfast treats happen to be partially whole wheat.

I first made these over ten years ago during a late-season snowstorm, when I ran out of all-purpose flour and swapped in a substantial amount of whole wheat. It turned out to be a happy accident - all that chocolate softens the sharper flavor of whole wheat nicely.

Yogurt, egg, plenty of butter, and glaze keep the scones moist and tender, while the hearty whole wheat flour adds balance. Even with a bit of whole wheat, they're still definitely a brunch treat - and I wouldn't have them any other way.

If you like this recipe, you'll also enjoy trying my Chocolate Orange Scones and my Chocolate Chip Cookie Scones.

Ingredients You'll Need

Flour: This recipe uses both all-purpose and whole wheat flour. Using only all-purpose flour is fine; I originally added whole wheat simply because I ran out. Using a 3:1 ratio of whole wheat flour to all-purpose flour gives a lightly wheaty flavor without being overwhelming. Using equal parts will mask the flavor more. I don't recommend using only whole wheat - it makes the scones taste very wheaty.

Cocoa powder: I used Dutch-processed, but natural cocoa should also work fine.

Brown sugar: Use granulated instead if you'd like, but brown sugar adds a little extra moisture and richness.

Baking powder, baking soda, and table salt: These provide lift, while the salt balances the flavor.

Unsalted butter: This provides lift and moisture. Salted butter will make the scones too salty. I expect vegan butter sticks or shortening would work.

Miniature chocolate chips: Stir these into the flour/butter mixture so they distribute evenly before adding liquid. Finely chopped chocolate also works, but don't skip the chocolate entirely - the scones need it for sweetness and contrast.

Plain yogurt: Yogurt adds moisture, acidity, and flavor. If you run short, top it off with milk before you start. Thick Greek yogurt should work if you thin it out with milk. If you don't have yogurt at all, substitute buttermilk or sour milk (1 tablespoon vinegar plus enough milk to make 1 cup), made ahead so it can thicken slightly.

Egg: An egg provides moisture and tenderness while also helping bind the dough together. To accommodate an egg allergy, you can skip it and add ¼ cup of milk; the scones may be a bit more crumbly.

Powdered sugar: Powdered (confectioners') sugar contains cornstarch which thickens the glaze.

Vanilla extract and milk: Vanilla adds flavor to the glaze; we include milk as well because only using vanilla would be overwhelming.

How to Make Double Chocolate Scones

1. Mix together the flour(s), cocoa, brown sugar, baking powder, baking soda, and salt. Cut the cold butter into small cubes, then use a pastry cutter to cut the butter into the flour until the mixture looks like small crumbs. Stir in miniature chocolate chips.

2. Whisk together the yogurt and egg. Pour into the flour mixture, then stir gently with a fork until mostly moistened and a wet dough forms.

3. Bring the dough into a rough mass with a rubber spatula or your hands, then turn out onto a floured surface. Knead by folding the dough over itself 10-12 times, dipping your fingers in flour as needed to prevent sticking.
   Loose bits of flour-cocoa mixture should mix as you fold. However, don't be rough with the dough, or the scones will be tough.

4. Pat into a 9-inch circle, and use a bench scraper to cut into 10 wedges.

5. Separate the scones and place on a parchment- or silicone mat-lined baking sheet, around 2 inches apart.

6. Bake for 14-18 minutes, until a toothpick inserted into the scone comes out clean. Test in another place if you hit a chocolate chip.

7. After you remove the scones, mix together the thick glaze. Drizzle on top of the warm scones.

Serving and Storage

Like all scones, these scones are best served fresh and warm on the day they're made.

Store leftovers in an airtight container at room temperature. Gently reheat a scone for about 8 seconds in the microwave before eating. You can freeze the baked scones after wrapping them in layers of aluminum foil and placing them in a freezer bag, but the glaze will be messy after thawing.

The dough can be made, shaped, and stored in the refrigerator overnight. Bake as usual and mix the glaze after the scones are baked.

You can also freeze the unbaked dough. Shape, separate, and freeze the wedges, then store them in a freezer bag for up to one month. Bake from frozen - no thawing needed - adding an extra 2-3 minutes to the baking time. Make the glaze when the scones are done.

More Chocolate Recipes

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I hope this becomes a recipe you'll return to. If you try it, a star rating below helps others find it - and I'd love to hear how yours turns out in the comments! 💕 Questions or trouble? Drop a note, and I'll do my best to help.