Best 8 Special Dark Chocolate Chip Scones Recipes

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Indulge in a delightful baking journey with our collection of Special Dark Chocolate Chip Scones recipes! These scones are a perfect blend of rich, decadent dark chocolate and the comforting warmth of freshly baked pastries. Whether you're a seasoned baker or a novice in the kitchen, we have recipes tailored to your skill level and preferences. From classic scones with a sprinkle of chocolate chips to indulgent scones topped with a luscious ganache, our recipes cater to every chocolate lover's desire. Dive into the world of scones and embark on a culinary adventure that will leave your taste buds craving more.

Let's cook with our recipes!

CHOCOLATE CHIP SCONES



Chocolate Chip Scones image

Sweet, tender, and buttery with morsels of warm chocolate, chocolate chip scones are a kid favorite.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 30m

Yield 8 scones

Number Of Ingredients 10

2 cups cake flour, spooned into measuring cup and leveled with knife (see note on substitution)
¾ teaspoon salt
1 tablespoon baking powder
¼ cup granulated sugar
5 tablespoons cold unsalted butter, cut into ½-inch pieces
⅔ cup semi-sweet chocolate chips, best quality such as Guittard or Ghirardelli
1 large egg
⅔ - ¾ cup heavy cream (do not substitute milk or light cream)
1 teaspoon vanilla extract
1 tablespoon demerara sugar (also called raw sugar or turbinado)

Steps:

  • Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together cake flour, salt, baking powder and granulated sugar. Add the pieces of cold butter. Use your fingertips to rub butter into dry ingredients until mixture resembles coarse crumbs with pea-size clumps of butter within. Stir in the chocolate chips.
  • In a small bowl, whisk together ⅔ cup heavy cream, the egg and the vanilla. Make a well in center of dry ingredients, then add the cream mixture. Use a rubber spatula to mix until the dough comes together. It should be a bit sticky. If it seems dry, add the remaining 2 tablespoons of cream.
  • Dust a work surface lightly with flour, then dump the sticky dough on top. Knead very gently a few times until the dough comes together into a ball, sprinkling more flour as needed if the dough is too sticky to work with. Press the dough into a circle about ¾-inch high, then cut into 8 wedges. Transfer the wedges to the prepared baking sheet, and then sprinkle evenly with the demerara sugar. Bake for 12 to 15 minutes, until the scones are lightly golden and firm to the touch. Serve warm.
  • Note: If you don't have cake flour, you can make your own: simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.
  • Freezer-Friendly Instructions: To freeze before baking, place the raw scones on a baking sheet, let set in the freezer, then place in an airtight container and freeze for up to 3 months. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking, let the scones cool completely and store in an airtight container for up to 3 months. Before serving, remove the scones from the container and let them come to room temperature. (If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze before baking.)

Nutrition Facts : ServingSize 1 scone, Calories 364, Fat 20 g, Carbohydrate 44 g, Protein 5 g, SaturatedFat 12 g, Sugar 16 g, Fiber 1 g, Sodium 217 mg, Cholesterol 70 mg

CHOCOLATE CHIP SCONES



Chocolate Chip Scones image

Provided by Ree Drummond : Food Network

Time 55m

Yield 8 scones

Number Of Ingredients 12

2 1/2 cups baking mix, such as Bisquick, plus more for dusting
1/4 cup brown sugar
4 tablespoons salted butter, diced and chilled
2 large eggs, beaten
1/4 cup buttermilk
Splash vanilla extract
1 1/2 cups chocolate chips
1/2 cup milk
Splash vanilla extract
3 cups sifted powdered sugar
Pinch kosher salt
1/4 cup mini chocolate chips

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  • Mix together the baking mix and brown sugar in a large bowl. Cut the butter into the baking mix until fine crumbs form. Mix together the eggs, buttermilk and vanilla in a small pitcher. While mixing with a fork, slowly add the wet mix to the dry until just combined. Gently fold in the chocolate chips.
  • Turn the dough onto a lightly floured surface. Form into a 3/4-inch-thick rectangle, then into 4 equal squares. Cut each square in half, creating 8 triangles. Transfer the triangles to the baking sheet and bake until lightly browned, about 18 minutes. Allow them to cool slightly.
  • For the icing: While the scones cool, mix together the milk, vanilla, powdered sugar and salt in a bowl until smooth.
  • Drizzle the icing over the cooled scones, then sprinkle with the mini chocolate chips. Allow the icing to set slightly before eating.

CHOCOLATE CHIP SCONES



Chocolate Chip Scones image

These chocolate chip scones are delicious warm, served with butter, when the chips are melted and gooey. -Diane LaFurno, College Point, New York

Provided by Taste of Home

Time 35m

Yield 6 scones.

Number Of Ingredients 8

1 cup all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
Dash salt
2 tablespoons cold butter
1 egg
3 tablespoons heavy whipping cream
1/2 cup miniature semisweet chocolate chips

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 241 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CHIP SCONES



Chocolate Chip Scones image

A recipe I found at King Arthur's Flour site and here is the intro they gave: Chocolate chips make EVERYTHING better, and scones are no exception! These rich, tender scones aren't overly sweet, allowing the flavor of dark chocolate to shine through. Serve them as is, or spread with raspberry or apricot jam for one of those "big sigh" moments. For ultra-tender texture, we like to use one of our lower-protein pastry flours in these scones. Use all-purpose if that's what you have; the dough will be a bit stiffer. Scones will still be tasty, just not quite so tender.

Provided by diner524

Categories     Breads

Time 35m

Yield 16 3 inch scones/biscuits, 16 serving(s)

Number Of Ingredients 10

2 1/2 cups pastry flour (can use cake flour or All purpose)
1/2 teaspoon salt (heaping)
1/4 cup sugar
2 1/4 teaspoons baking powder
6 tablespoons unsalted butter, cut into pats
3/4 cup cream (half and half, light, heavy, or whipping cream)
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips (9 to 12 ounces)
coarse white sparkling sugar, for topping (or demerara sugar)

Steps:

  • Preheat the oven to 400°F Lightly grease (or line with parchment) a baking sheet.
  • In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder till thoroughly combined. Add the butter, working it in until the mixture is unevenly crumbly.
  • Whisk together the cream , eggs, and vanilla. Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.
  • Transfer the sticky dough to a heavily floured rolling mat or other work surface. Gently pat and round it into an 8" circle. Brush the dough with the reserved egg/cream mixture, and sprinkle heavily with coarse sugar.
  • Dip a 2" round cutter in flour, and use it to cut out a total of 16 scones; you'll have to gather the scraps and reshape the dough once. Space the scones evenly on the prepared pan.
  • Bake the scones for 20 minutes, until they're golden brown. Remove them from the oven, and serve warm. If not serving immediately or within a couple of hours, store in an airtight container. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.

Nutrition Facts : Calories 246.9, Fat 13.3, SaturatedFat 7.9, Cholesterol 47.1, Sodium 139.2, Carbohydrate 30.5, Fiber 1.3, Sugar 11.9, Protein 3.5

HERSHEY'S DARK CHOCOLATE CHIP SCONE



Hershey's Dark Chocolate Chip Scone image

Make and share this Hershey's Dark Chocolate Chip Scone recipe from Food.com.

Provided by Molly53

Categories     Scones

Time 35m

Yield 24 serving(s)

Number Of Ingredients 9

3 1/4 cups all-purpose flour
1/2 cup chopped nuts (optional)
2 cups hershey special dark chocolate chips (12-oz. package)
2 cups chilled whipping cream
2 tablespoons butter, melted
1/4 teaspoon salt
powdered sugar (optional)
4 teaspoons baking powder
1/2 cup sugar, plus additional sugar

Steps:

  • Preheat oven to 375°F.
  • Lightly grease 2 baking sheets.
  • Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl.
  • Stir in chocolate chips and nuts, if desired.
  • Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
  • Turn mixture out onto lightly floured surface.
  • Knead gently until soft dough forms (about 2 minutes).
  • Pat dough into 4-1/2 x 16-inch rectangle about 1-1/4 inches high.
  • Divide rectangle into 12 smaller rectangles each measuring 1-1/2 by 4 inches.
  • Cut each rectangle diagonally, forming a total of 24 triangles (rectangles may also be cut crosswise into smaller rectangles, if desired).
  • Transfer triangles to prepared baking sheets, spacing 2 inches apart.
  • Brush with melted butter and sprinkle with additional sugar.
  • Bake 15 to 20 minutes or until lightly browned.
  • Serve warm, sprinkled with powdered sugar, if desired.

Nutrition Facts : Calories 222.2, Fat 12.7, SaturatedFat 7.7, Cholesterol 29.7, Sodium 102.6, Carbohydrate 26.8, Fiber 1.3, Sugar 11.9, Protein 2.8

COCONUT DARK CHOCOLATE CHIP SCONES



Coconut Dark Chocolate Chip Scones image

I think these have the best flavor! They are very quick and easy, great for those who enjoy making things from scratch but don't want to spend hours in the kitchen.

Provided by SweetySJD

Categories     Scones

Time 25m

Yield 16 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons butter, cold
6 tablespoons buttermilk
1/4 cup egg substitute
1/2 cup coconut
1/2 cup dark chocolate chips
1/4 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • Combine flours, sugar, baking powder and salt.
  • Cut in butter with a pastry blender.
  • Add buttermilk and egg substitute, mix just until moistened.
  • Mix in the coconut, chocolate chips and nuts, if desired.
  • Divide dough in half. Pat each half into a flat circle and cut into eight wedges each.
  • Place on parchment paper on a baking sheet.
  • Bake 15 minutes.

Nutrition Facts : Calories 138.7, Fat 7.2, SaturatedFat 4.8, Cholesterol 9.8, Sodium 176.3, Carbohydrate 17.6, Fiber 1.6, Sugar 6.6, Protein 2.5

CHOCOLATE CHIP SCONES



Chocolate Chip Scones image

An easy Chocolate Chip Scones recipe

Categories     Chocolate     Breakfast     Brunch     Bake     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 scones

Number Of Ingredients 12

2 cups unbleached all-purpose flour
1/3 cup plus 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 teaspoon (packed) grated lemon peel
3/4 cup miniature semisweet chocolate chips
3/4 cup chilled buttermilk
1 large egg yolk
1 teaspoon vanilla extract
Milk (for glaze)

Steps:

  • Butter and flour baking sheet. Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips. Whisk buttermilk, egg yolk and vanilla in small bowl to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.

CHOCOLATE CHIP SCONES



Chocolate Chip Scones image

These are great with a cup of coffee or tea.The texture is similar to a biscuit and not as dry as most scones. They can be frozen and baked at a later date. Amount of servings is an estimate and prep time does not include 45 min. of refridgeration.

Provided by cookiedog

Categories     Scones

Time 43m

Yield 11 serving(s)

Number Of Ingredients 8

3 cups all-purpose flour
1 tablespoon baking powder
1 cup unsalted butter (room temp.)
1/4 cup sugar, plus
2 tablespoons sugar (6 TBSP total)
3 eggs
1/3 cup buttermilk
1/2-3/4 cup chocolate chips (mini or regular)

Steps:

  • Mix flour and baking powder in a bowl.
  • In another bowl, with an electric mixer, beat butter on high speed until creamy. Add (all) sugar and beat 3-5 minutes more until pale and fluffy. Add eggs one at a time, beating after each. Mix in buttermilk then scrape down the sides of the bowl. Reduce speed to low and add flour mixture; mix only until blended.
  • Fold in the chocolate chips.
  • Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet, about 2 inches apart.
  • Loosely cover dough with plastic wrap and refridgerate about 45 minutes. (or freeze, and when hard, remove to a plastic bag and freeze for up to 6 weeks).
  • Heat oven to 350 degrees.
  • Uncover scones (or take frozen ones out of freezer) and bake 15 minutes. Turn down the heat to 325 degrees and bake about 13 minutes longer, or until pale golden brown. Cool, uncovered, on a wire rack.

Nutrition Facts : Calories 358.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 95.4, Sodium 130, Carbohydrate 38.5, Fiber 1.4, Sugar 11.5, Protein 6

Tips:

  • Use high-quality chocolate chips. This will make a big difference in the flavor of your scones.
  • Don't overmix the dough. Overmixing will make the scones tough.
  • Chill the dough before baking. This will help the scones rise properly.
  • Bake the scones until they are golden brown. If you bake them too long, they will be dry.
  • Let the scones cool slightly before serving. This will make them easier to handle.

Conclusion:

These special dark chocolate chip scones are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. With their rich chocolate flavor and tender crumb, these scones are sure to be a hit. So next time you're looking for a special treat, give these scones a try. You won't be disappointed!

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