Scone Variation: Chocolate Chocolate-Chip

I came up with this recipe and made it for the first time this morning. I’ve only eaten one of them, but I’m ready to call this an “instant classic,” a candidate for my scone hall of fame.

(Start with the basic scone recipe and instructions.)

Additional Ingredients

  • 1/4 c cocoa powder
  • Additional 1 T granulated sugar
  • 3/4 c semisweet chocolate chips
  • Heavy cream (or half-and-half, or more buttermilk) for brushing the tops
  • Sugar for sprinkling (Turbinado, Demerara, or white granulated sugar would be fine, or use a prepared sugar flavored with cinnamon or vanilla.)


  1. Proceed with the first four steps of the basic scone recipe, adding the cocoa powder and one extra tablespoon of sugar to the dry ingredients before sifting.
  2. At the point where the basic recipe calls for adding the dry and nearly-dry ingredients (step 5), add the chocolate chips. Toss lightly to distribute them through the dry ingredients.
  3. Continue with the basic recipe through the forming and cutting of the scone dough.
  4. Brush the tops with cream, then sprinkle with the sugar of your choice. Bake according to the basic recipe.

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