Yummy Bloom Co.

Where Flavors Blossom Into Every Bite

Dessert / Decadent Triple Chocolate Scones- Rich & Easy Recipe

Decadent Triple Chocolate Scones- Rich & Easy Recipe

by Dessert

Triple Chocolate Scones: prepare yourselves, because we are about to embark on a journey into pure, unadulterated chocolate bliss. If you’re anything like me, the mere mention of chocolate can send shivers of anticnon-alcoholic ipation down your spine. And when that chocolate gets baked into a tender, crum extractbly scone, well, that’s practically a religious experience! These Triple Chocolate Scones are more than just a treat; they’re a decadent embrace, a guaranteed mood booster, and the perfect answer to any sweet craving. What makes them so irresistible? It’s the trifecta of chocolatey goodness – rich cocoa powder in the dough, dark chocolate chips nestled within, and a final, glossy drizzle of melted chocolate crowning each scone. They’re wonderfully easy to make and deliver an explosion of deep, satisfying flavor with every single bite.

Triple Chocolate Scones
 this Recipe

Triple Chocolate Scones

If you’re a chocolate lover, prepare to have your taste buds sing with joy! These Triple Chocolate Scones are an absolute dream, combining the rich depth of cocoa powder in the scone itself, generous chunks of semi-sweet chocolate throughout, and a decadent chocolate glaze to crown it all. They’re perfect for a weekend brunch, an afternoon pick-me-up, or frankly, any time you need a serious chocolate fix. The beauty of scones is their rustic charm and incredible versatility. These are no exception; they boast a tender crum extractb with just the right amount of chegrape juicess, making them utterly irresistible. Let’s get baking!

Ingredients:

  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1/3 cup (27g) unsweetened natural or Dutch-process cocoa powder
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
  • 1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold
  • 1 large egg, cold
  • 1 and 1/2 teaspoons pure vanilla extract
  • 6 ounces (170g) semi-sweet chocolate, coarsely chopped*
  • 1 cup (120g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (30g/ml) water (black coffee works too!)
  • one 4-ounce (113g) bar semi-sweet chocolate, coarsely chopped*.

    • Instructions:

    Preparing the Scone Dough:

  • In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, ground cinnamon, and salt. Make sure these dry ingredients are thoroughly combined, as this ensures even distribution of leavening and flavor throughout your scones. It’s especially important to break up any clumps in the cocoa powder.
  • Now, for the magic that creates a tender scone: the butter. Take your frozen unsalted butter and grate it directly into the dry ingredients. Alternatively, you can cut it into small cubes. Using frozen butter is key here; it creates pockets of fat within the dough. As the scones bake, these pockets melt, producing steam that lifts the dough and results in a wonderfully flaky texture. Once the butter is added, use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crum extractbs with some pea-sized pieces of butter still visible. Don’t overwork it; we want those lovely butter pieces intact.
  • In a separate small bowl, whisk together the cold heavy cream, the cold large egg, and 1 and 1/2 teaspoons of pure vanilla extract. Make sure the egg is fully incorporated into the cream. The cold temperature of these wet ingredients is crucial for maintaining the integrity of the butter pieces you just worked into the dry ingredients.
  • Pour the wet ingredients into the bowl with the dry ingredients and gently mix with a spatula or wooden spoon until just combined. Be careful not to overmix the dough. Overmixing develops the gluten in the flour, which can lead to tough scones. It’s okay if the dough looks a little shaggy or a bit wet. The goal is to bring it together without kneading.
  • Now it’s time to add the first layer of chocolate goodness! Gently fold in the 6 ounces of coarsely chopped semi-sweet chocolate. Again, be gentle. We want to distribute the chocolate evenly without overworking the dough. The larger pieces of chocolate will create lovely gooey pockets of melted chocolate in your finished scones.

    • Shaping and Baking the Scones:

  • Turn the dough out onto a lightly floured surface. Gently pat or coax the dough into a round disc, about 3/4 to 1 inch thick. You don’t need to knead it; just press it together. Using a bench scraper or a knife, cut the disc into 8 equal wedges, like slicing a pizza. You can also shape the dough into a thick rectangle and cut it into squares. For a more rustic look, you can simply drop spoonfuls of dough onto the baking sheet.
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Carefully transfer the scone wedges to the prepared baking sheet, leaving a little space between them. For an extra touch of richness and a beautiful golden-brown finish, you can brush the tops of the scones with a little extra cream or milk.
  • Bake for 18-22 minutes, or until the scones are puffed up, firm to the touch, and a toothpick inserted into the center comes out clean (or with a few moist crum extractbs, but no wet batter). The tops should look dry and feel set.

    • Crafting the Chocolate Glaze and Finishing Touches:

  • While the scones are baking or cooling, prepare the decadent chocolate glaze. In a medium bowl, combine the confectioners’ sugar and 1 teaspoon of pure vanilla extract. Gradually add the water (or black coffee for an extra layer of flavor depth, which complements chocolate beautifully) a tablespoon at a time, whisking until you achieve a smooth, thick, but pourable consistency. You want it to be thick enough to coat the scones without running off completely.
  • Once the scones have cooled slightly on the baking sheet, transfer them to a wire rack set over parchment paper to catch any drips. Drizzle the prepared chocolate glaze generously over the warm scones. For an extra decadent touch, you can immediately sprinkle the still-wet glaze with the remaining 4-ounce bar of coarsely chopped semi-sweet chocolate. This allows the chocolate to melt slightly into the glaze, creating a beautiful marbled effect and adding another delightful textural element.
  • Allow the glaze to set for at least 15-20 minutes before serving. These Triple Chocolate Scones are best enjoyed slightly warm or at room temperature, perhaps with a cup of coffee or tea. The combination of rich cocoa, melting chocolate chunks, and a sweet chocolate glaze makes these a truly unforgettable treat!

    • Triple Chocolate Scones

    Conclusion:

    And there you have it – the ultimate guide to creating absolutely divine Triple Chocolate Scones! I truly believe this recipe is a winner because it delivers an explosion of chocolatey goodness in every single bite, all while being surprisingly achievable for bakers of all levels. The rich cocoa base, studded with dark, milk, and white chocolate chips, creates a complex and deeply satisfying flavor profile that will have everyone asking for seconds. These scones are perfect for a decadent breakfast treat, a delightful afternoon pick-me-up with a cup of coffee or tea, or even as a thoughtful homemade gift.

    For an extra touch, try serving your freshly baked scones warm with a dollop of whipped cream, a drizzle of chocolate ganache, or a side of fresh berries. If you’re feeling adventurous, consider adding a pinch of sea salt on top before baking to enhance the chocolate flavors, or even folding in some chopped nuts like walnuts or pecans for added texture and depth. I highly encourage you to give this Triple Chocolate Scones recipe a try – I promise you won’t be disappointed!

    Frequently Asked Questions:

    Can I make these scones ahead of time?

    Yes! You can prepare the dough and wrap it tightly in plastic wrap, then refrigerate it for up to 24 hours. Just be sure to let it sit at room temperature for about 15-20 minutes before cutting and baking to ensure a more even bake.

    My scones didn’t rise very much. What could be wrong?

    There are a few common reasons. Ensure your baking powder is fresh and active. Also, be careful not to overmix the dough; overworking the gluten can result in tough, dense scones. Finally, make sure your oven is preheated to the correct temperature.

    Triple Chocolate Scones

    Triple Chocolate Scones

    Indulgent scones packed with three types of chocolate for a rich, decadent treat. Perfect for breakfast or dessert.

    Prep Time
    20 Minutes

    Cook Time
    18 Minutes

    Total Time
    38 Minutes

    Servings
    8 scones

    Ingredients

    • 1 and 2/3 cups (209g) all-purpose flour
    • 1/3 cup (27g) unsweetened natural or Dutch-process cocoa powder
    • 1/2 cup (100g) granulated sugar
    • 2 and 1/2 teaspoons baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
    • 1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold
    • 1 large egg, cold
    • 1 and 1/2 teaspoons pure vanilla extract
    • 6 ounces (170g) semi-sweet chocolate, coarsely chopped
    • one 4-ounce (113g) bar semi-sweet chocolate, coarsely chopped
    • 1 cup (120g) confectioners’ sugar
    • 1 teaspoon pure vanilla extract
    • 2 Tablespoons (30g/ml) water

    Instructions

    1. Step 1
      Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. Step 2
      In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, cinnamon, and salt.
    3. Step 3
      Cut in the frozen butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
    4. Step 4
      In a separate bowl, whisk together the heavy cream, egg, and 1 and 1/2 teaspoons vanilla extract. Add this to the dry ingredients and stir until just combined. Fold in the 6 ounces of chopped semi-sweet chocolate.
    5. Step 5
      Turn the dough out onto a lightly floured surface and gently knead a few times to bring it together. Pat the dough into a 3/4-inch thick round. Cut into 8 wedges. Place the wedges on the prepared baking sheet.
    6. Step 6
      Bake for 15-18 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool on a wire rack.
    7. Step 7
      While the scones are cooling, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, 1 teaspoon vanilla extract, and water until smooth. Stir in the remaining 4-ounce bar of chopped semi-sweet chocolate until melted and combined.
    8. Step 8
      Drizzle the glaze over the cooled scones.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

    If you enjoyed this…

    Reader Interactions

    Leave a Comment

    Helpful comments include feedback on the post or changes you made.