Happy national chocolate day! As a certified anglophile, it is my opinion that not enough people in the US eat scones on a regular basis.  These chocolate scones are perfect for a weekend breakfast, kids tea party, picnic, etc. I’ve made them for years now and they always turn out perfect.



  • 2 cups of all purpose flour
  • 1/4 cup granulated sugar
  • 3 Tbsp cocoa powder
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp butter (cold)
  • 1/2 cup milk
  • 1/4 tsp vanilla (or really just how much your heart desires)
  • 1/2 cup semisweet chocolate chips

Optional topping

  • 2 Tbsp butter (melted)
  • (About) 2 Tbsp sugar


  1. Preheat your oven to 400ºF.  Don’t be the guy who forgets to preheat and then makes everyone wait ten years.
  2. Mix flour, sugar, cocoa powder, baking powder, and salt in a mixer with the dough attachment on.  This dough will become thick enough clog a whisk or beater attachment.
  3. Cube the butter and add it into the mixture, letting it work into the flour for a few minutes.
  4. Add your milk, vanilla, and chocolate chips to the dough and mix until combined
  5. Clean a space on your counter because lets be honest you probably haven’t done that recently enough
  6. Flour your surface (or use cocoa powder like I’m doing here) and turn out the dough onto the counter.  With a floured rolling pin, roll out the dough into a circle about the size of a medium pizza, and cut it into eight triangular (pizza shaped) slices.
  7. Line a baking sheet with parchment paper and place the scones onto the sheet.
  8. *optional but recommended,* Using a pastry brush, brush the triangles with melted butter and sprinkle top with sugar.
  9. Bake for 12-15 minutes. My oven runs cool and twelve works fine most times, so always aim low and work your way up with bake times.
  10. Allow the scones to cool for several minutes before spreading your favorite topping.  I love raspberry preserves on them with a cup of tea or coffee, but if you want to be boring, butter is fine too.

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