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Indulge in these decadent and delicious chocolate chunk scones, perfect for a morning treat or afternoon snack. Learn the secret to making the best scones here.
I made these scones for a Saturday morning catch up my girlfriends. I love scones because you don't need softened butter or room temperature eggs. I just grab everything out of the fridge, mix it together, and you end up with the most gorgeous treat.
And I don't know about you but a breakfast treat deserves something warm to wash it down. And let's be honest, coffee and chocolate were made for each other. They complement each other so well. So, we had a lovely cup of the darkroast Seattle's Best Coffee® Henry’s Blend® ground coffee with our scones. Yes, plural, as in I had more than one. 😉
Just like I love making sure the ingredients I use in my recipes are the best quality, I want to make sure I am drinking the best quality coffee too. Seattle's Best Coffee sources the highest quality Brazilian coffees!!
Can we just take a moment to look at all that melty chocolate? I've posted scone recipes before and loads of recipes with chocolate. But this, my friends, is the perfect chocolate to batter ratio. I also opted for chunks not chips. You see, chips have stuff in them that makes them stay in their shape as chips. Cut-up chocolate bars do not stay in their shape; they melt and get ooey gooey. I always want ooey gooey.
For another chocolate chip favorite try my cookie cake or chocolate chip cheesecake recipe.
This post has been sponsored by Seattle's Best Coffee. All thoughts and opinions aremyown.
Let's get to the scones.
Jump to:
- What are the ingredients for chocolate chunk scones?
- How do you make chocolate chunk scones?
- How long will scones stay fresh?
- Can I make scones the day before?
- Can you freeze scones?
- Can you reheat scones?
- Mores recipes to try
- Recipe Card
What are the ingredients for chocolate chunk scones?
Like I said earlier, the beauty of these babies is using cold ingredients. Cold butter, cold eggs, and cold milk help create a tender and flaky scone. Pretty sure you already have these staples in your kitchen!
- All-Purpose Flour/ Plain Flour. Make sure you measure your flour properly, I suggest weighing it.
- Baking Powder. This chemical leavening agent helps the scones rise while baking.
- Granulated Sugar. The sugar gives the scones a touch of sweetness.
- Butter. I use salted butter so you don't need to add any salt to the scone dough. If you only have cold unsalted butter on hand just add a ¼ teaspoon salt to the flour mixture.
- Eggs. Eggs help build structure, give color and fat to the scones.
- Whole Milk. The milk will bind everything together to help create a nice, moist scone.
- Chocolate Chunks. You can use dark chocolate, milk chocolate or semi-sweet chocolate. I prefer chunks so you get more chocolate in each bite but chocolate chips would work also.
Growing up we never added vanilla to scones but if you want some of that warm flavor you could add a teaspoon of vanilla extract to the milk mixture.
I love to serve them with a scoop of my mock clotted cream.
How do you make chocolate chunk scones?
Like most recipes, let's start by preheating your oven to 410F/210C. Then, line a baking tray with a liner or parchment paper.
In a large bowl, mix together flour, baking powder, and sugar.
Then, add your cold butter in cubes and mix until the butter is just combined—as in, the mixture still looks pretty dry in texture but there are not large chunks of butter.
Set a medium bowl on a scale, add your eggs, and add enough milk to make 10oz—roughly 7oz ish or just under a cup of milk. You may not need all 10oz of liquid for the batter. Every batter is a little different.
Add half of the milk and egg mixture to the flour mixture, mixing gently. Continue to add until you have a cohesive scone batter; you want your scone batter to be pretty dry so it holds its shape.
Stir in the chocolate chunks. I like to use both dark and milk chocolate, but feel free to use whatever you want—chips will work, too.
Then, on a large clean surface or large liner, sprinkle some flour and add your scone batter, knead a few times, then roll out to about
Place 8 scones to a baking tray, and brush the tops with an egg wash (I just use the leftover milk and egg mixture). Press more chocolate chunks on top for an extra pretty scone.
Store the scones in the fridge until the oven is heated. This is a necessary step. You want the scone batter to be cold; this helps create a tender, flaky scone.
Bake for 8 minutes, then rotate the pan and bake for another 5-8 minutes. You want golden brown scones, so keep an eye on the oven.
Let them cool on the pan for 5 minutes before transferring to a wire rack.
How long will scones stay fresh?
Chocolate chunk scones are best served the day of,but you can store in an airtight container for a few days.
Can I make scones the day before?
Since scones are best served the day of, I do not recommend baking ahead of time. You can make the scone batter the night before, cut the scones out, place them on a plate or tray, wrap tightly in plastic wrap, store in the fridge, and bake the following morning.
Can you freeze scones?
Sure! I place the unbaked scones on a baking tray or flat plate in the freezer until frozen, then transfer them to a freezer-safe bag. Just add a few minutes to the baking time when you want to enjoy them!
I used to be opposed to freezing things, now, heck no! I freeze everything. Sometimes, your morning cup of coffee just needs a best friend. Chocolate chunk scones are Henry's Blend ground coffee's best friend for sure!! It's rich and dark and goes perfectly with the chocolate!!
Can you reheat scones?
Scones are pretty good reheated. Sometimes, we freeze them and freshen them up in the oven at 350F/180C for about 5-8 minutes.
I hope you give these scones a try. Next time, I might just add some of my Seattle's Best Coffee Henry’s Blend to the batter and have an extra dose of coffee. Chocolate coffee scones sound delicious...
Mores recipes to try
Check out my homemade clotted cream recipe for the best topping a scone ever did have!!
English Trifle is a classic treat that is perfect for your next dinner party.
Comfort doesn't look better than bread and butter pudding.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Recipe Card
The Best Chocolate Chunk Scones
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.5 from 2 reviews
Soft & tender scones are filled with chocolate chunks, made with cold ingredients you can be enjoying this recipe for chocolate chunk scones in 30 minutes!
- Total Time: 25
- Yield: 10 1x
Ingredients
Units Scale
- 16oz (457 Grams/ 3 cups+ ½ heaping cup) All-Purpose Flour
- 4oz (1 Stick/ 8 Tablespoons) Salted Butter
- 4oz (120 Grams/ ½ heaping cup) Granulated Sugar
- 1 Tablespoon Baking Powder
- 2 Large Eggs, at room temp.
- 8oz (1 Cup) Whole Milk
- 6oz Chocolate Chunks (Milk or Dark or a Mix)
Instructions
- Preheat oven to 410F/210C. Line a baking tray with a liner or parchment paper.
- In a large bowl, mix together flour, baking powder, and sugar. Then, add your cold butter. Mix until the butter is just combined—as in, the mixture still looks pretty dry but there are not large chunks of butter.
- Set a medium bowl on a scale, add your eggs, and add enough milk to make 10oz. You may not need all 10oz of liquid for the batter. Every batter is a little different.
- Add half of the milk and egg mixture to the dry ingredients, mixing gently. Continue to add until you have a cohesive scone batter; you want your scone batter to be pretty dry so it holds its shape. Add in the chocolate chunks. Then, on a large clean surface or large liner, sprinkle some flour and add your scone batter. Knead a few times, then roll out to about 1 inch thick. Use a 2-inch cutter to make your individual scones.
- Place 8 scones to a baking tray, and brush the tops with an egg wash (I just use the leftover milk and egg mixture). Press more chocolate chunks on top for an extra pretty scone. Store the scones in the fridge until the oven is heated. Bake for 8 minutes, then rotate the pan and bake for another 5-8 minutes. You want golden brown scones, so keep an eye on the oven.
- Let them cool on the pan for 5 minutes before transferring to a wire rack. Best served the day of; store in an air-tight container.
- Author: Elizabeth I Confessions of a Baking Queen
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Bake
- Cuisine: English
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