Few treats are as emblematic as scones with chocolate. This British delicacy is the perfect companion to a cup of tea, and you’d be surprised by how easy it is to make. Buttery, flaky, and filled with rich chocolate chunks, they strike the perfect balance between indulgent and comforting. Whether served warm with a cup of coffee or enjoyed plain, these scones are pure bakery-style bliss.
In our recipe, we suggest you make the scones pretty tall (over one inch). This way they will have that classic pillow-y shape, and will remain soft and spongy inside. If you wish them to be a bit more crispy and crumbly, you can make them a bit shorter. Both choices work pretty well, so it’s up to you! Just adjust the thickness of the rectangle when you shape it with your hands. Also, you may cut the scones with chocolate into triangles instead of squares, if you wish.
Our recipe makes slightly sweet scones which combine perfectly with the bitterness of the dark chocolate. That being said, you are free to use less or more sugar, to use milk chocolate instead of dark, or even berries or raisins. Or, of course, you may add nothing to the scones and simply enjoy them with jam, cream or whatever you wish. Make the scones yours!
Ingredients
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 1 pinch cinnamon
- 1 pinch grated nutmeg
- 3 tbsp white sugar
- 3/4 cup buttermilk
- 4 oz cold butter
- 4 oz dark chocolate (chips or chunks)
Instructions
- Preheat the oven to 390 ℉ (200 ℃).
- In a large bowl, mix all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Add the chocolate and mix again.
- Grate in the butter mixing occasionally. Add the buttermilk and mix the dough with a fork forming large crumbs (there will be wet and dry spots, this is fine).
- Transfer the dough to a working surface and shape it into a rectangle pressing with your hands. The rectangle should be roughly 1 to 1¼ inch thick. Cut the rectangle into six squares and place them on a baking tray leaving some space between them. (If you prefer, you can cut each square into 2 triangles)
- Brush the top of the scones with a bit of buttermilk and sprinkle some sugar on top if you wish. Put the baking tray in the oven and bake for 25 minutes or until they are done.
Notes
- The recipe is for around 6 scones.
- Prep time: 15 minutes.
- Cooking time: 25 minutes.
- You can use raisins or berries (or nothing) instead of chocolate if you wish.
- If you prefer smaller scones, you can cut each square into 2 triangles before placing them on the baking tray.
Similar recipes
If you like the scones with chocolate, you may also like the following recipes:
- Peanut butter cookies
- Rhubarb and apple crumble
- Easy oat cookies
- Apple crumble
- Lithuanian lazy cake
- Chia pudding with raspberries
Scones with chocolate
Ingredients
- 2 cups flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- 1 pinch salt
- 1 pinch cinnamon
- 1 pinch grated nutmeg
- 3 tbsp white sugar
- ¾ cup buttermilk
- 4 oz cold butter
- 4 oz dark chocolate chips or chunks
Instructions
- Preheat the oven to 390 ℉ (200 ℃).
- In a large bowl, mix all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Add the chocolate and mix again.
- Grate in the butter mixing occasionally. Add the buttermilk and mix the dough with a fork forming large crumbs (there will be wet and dry spots, this is fine).
- Transfer the dough to a working surface and shape it into a rectangle pressing with your hands. The rectangle should be roughly 1 to 1¼ inch thick. Cut the rectangle into six squares and place them on a baking tray leaving some space between them. (If you prefer, you can cut each square into 2 triangles)
- Brush the top of the scones with a bit of buttermilk and sprinkle some sugar on top if you wish. Put the baking tray in the oven and bake for 25 minutes or until they are done.
Notes
- You can use raisins or berries (or nothing) instead of chocolate if you wish.
- If you prefer smaller scones, you can cut each square into 2 triangles before placing them on the baking tray.