You don't need a tea party to enjoy these Easy Chocolate Chip Scones with Chocolate Ganache Drizzle. These Double Chocolate Scones are just as great for breakfast, morning and afternoon tea, brunch or even for dessert!
Why we love this recipe
This easy scones recipe with chocolate chip and chocolate ganache drizzle will make you want to throw a posh Afternoon Tea Party. But honestly, they won't last until then.
Just like my Coconut Strawberry Scones, these Chocolate chip scones are just the perfect sweet treat to enjoy all day long. With out without jam and cream stuffed inside them!
Not only delicious, these scones are so easy to make you can even get your kids involved. With their intense Dark Chocolate Drizzle finish, they are the answer to all of your chocolate cravings...
Some people like to use Buttermilk or Yogurt to make scones. This is a scone recipe with heavy cream - which is much easier to find (and cheaper) here in Australia. The rest of the ingredients are the classic ones required to make scones.
To make Chocolate Chip Scones, you will need (scroll down to recipe card for all quantities):
- Flour: regular Plain / All-Purpose, although this recipe can be made with self-rising flour too (see FAQs below for substitution)
- Sugar: Caster Sugar or Fine White Sugar
- Baking Powder & Salt: needed to make these fluffy scones rise in the oven! These won't be needed if you use self-rising flour
- Butter: unsalted and cold
- Eggs: preferably at room temperature
- Cream: Heavy / Thickened Cream, preferably full cream (I never recommend using a light cream for baking)
- Vanilla Extract: optional, but a great way to boost the flavours of the scones
- Chocolate Chips (or Chocolate Chunks): I personally used 70% Dark Chocolate Chocolate Chips for an intense chocolate taste, but you can use your preferred chocolate chips!
More Chocolate Chip Recipes:
- Chocolate Chip Banana Muffins
- Raspberry Chocolate Chip Brioche Buns
- Double Chocolate Zucchini Muffins
- Chocolate Chip Loaf Cake
- Easy Banana Bread with Chocolate Chips
How to make Scones with Chocolate Chips
Whether you make sweet scones like here or savoury scones like my Cheese Scones, making scones is so simple - and a lot of fun too... I just love playing with the thick and fluffy dough!
There are a few steps to follow to make scones with chocolate chips:
- Mix all the dry ingredients in a large bowl. Cut the Cold Butter into the dry ingredients with your hands, a Pastry Cutter or by using a food processor.
- Mix in the Chocolate Chips
- In a separate bowl, whisk the Eggs, Cream and Vanilla Extract.
- Add the wet ingredients to the first bowl and mix with a stiff spatula and/or your hands until all combined. Try not to overmix the ingredients.
- Transfer onto a lightly floured surface and roll into a thick layer, approximatively 2 cm / 0.8 inch thick. Using a Cookie Cutter (I used a 8cm / 3inch round cutter), cut the individual scones and transfer them onto a baking tray lined with baking paper.
- With any leftover dough, set them aside for 10 to 15 minutes (this is to allow for the gluten to relax), then re-roll and cut into more scones.
- Optional: brush some egg wash (egg+milk) over each scones
- Bake for 15 to 20 minutes or until puffed and golden brown
How to shape chocolate scones
The way you shape the scones is really up to you. I like to use a simple Round Cookie Cutter to create individual round scones, but you can also use a fluted cookie cutter (or have fun with original shapes) or make them triangular.
To make triangular scones, simply shape the scones dough into a large, thick round shape. Cut that dough in slices like you would with a cake or a pie to create triangular scones.
Chocolate Ganache Drizzle
To finish my Scones, I decided to add yet another layer of Chocolate because... why not!? There is never enough chocolate if you ask me!
This step is obviously optional and the Choc Chip Scones will be delicious as is, but if you decide to add that chocolate drizzle over your scones, you will need:
- Dark Cooking Chocolate: I used 70% Dark Cooking Chocolate but you can use any type of Cooking Chocolate (do not use regular eating chocolate, it will not melt and set properly).
- Heavy / Thickened Cream
Making the drizzle is exactly the same as making a ganache: you simply want to melt the chocolate using warm cream, then let it cool down until it sets / thickens so that you are able to drizzle it over the scones.
The best way to make a ganache is to heat up the cream on the stove (remove it just before it starts to boil), then pour it over the chopped chocolate placed in a heat-proof bowl.
Don't touch the chocolate for 2 to 3 minutes to allow for the cream to melt it, then use a stiff spatula to stir the two ingredients together until smooth and shiny (don't use a whisk here, you do not want to add air to the mix).
Set aside to cool down until it starts to set and thicken (15 to 30 minutes depending on the temperature), then transfer into a piping bag to drizzle over the scones.
You can also make the ganache in the microwave, but there is a much higher chance to burn the chocolate by making it that way.
Yes you can! Simply replace the same quantity of Plain/AP Flour with Self Rising Flour and discard the Baking Powder and Salt.
Once the chocolate chip scones are out of the oven and cool, drizzle the chocolate ganache and leave the scones to set on a cooling rack. Transfer into an air-tight container and keep at room temperature for up to 2 days for fresher scones.
If you are adding the chocolate drizzle like me, you may want to separate the layers of scones with some baking paper in the container so that the chocolate does not melt over the other scones.
No, do not store in the fridge - this will result in dry and tough scones. Keep them in an air-tight container or box at room temperature for the best texture.
Scones are much better when eaten fresh, so I highly recommend baking them last minute (or as closely as needed to be served as possible). You can make the scones dough ahead by keeping the un-baked scones in the fridge for 24 hours.
Yes, you can absolutely freeze the scones, but I recommend freezing them without the chocolate ganache drizzle. To freeze the chocolate chip scones, let them cool down completely then individually wrap them in a layer of plastic wrap and aluminium foil.
You can also place them in freezing bags or freezer-friendly containers (separated with baking paper to avoid sticking to each other). When you are ready to serve the scones (preferably within 3 months), leave to thaw at room temperature overnight. You can also re-heat them in the oven (5 to 10 minutes) or in the microwave.
More Afternoon Tea Treats:
- Florentine Cookies with Dark Chocolate
- Strawberry Tartlets with Custard
- Choux à la Crème (French Cream Puffs)
- Chocolate Caramel Slices
- Coffee Financiers
- Mini Blood Orange Semolina Cakes
- Chocolate Brownie Bites
- Chocolate Peanut Butter Balls
- Puff Pastry Apple Tartlets
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Chocolate Chip Scones
Chocolate Chip Scones
- 375 g (2 1/2 cup) Plain / All-Purpose Flour
- 75 g (1/3 cup) Caster Sugar
- 1 1/2 teasp. Baking Powder
- 1 pinch Salt
- 90 g (6 1/2 tbsp.) Unsalted Butter
- 2 Eggs
- 180 ml (3/4 cup) Heavy / Thickened Cream
- 1/2 teasp. Vanilla Extract
- 140 g (3/4 cup) Dark Chocolate Chips
- 1 Egg Yolk, optional - for the Egg Wash
- 1 tbsp Milk, optional - for the Egg Wash
Chocolate Ganache Drizzle
- 75 g (2,5 oz) Dark Cooking Chocolate
- 75 ml (5 tbsp.) Heavy / Thickened Cream
Chocolate Chip Scones
- Preheat your oven on 180'C/350'F.
- Mix all the dry ingredients in a large bowl: Flour, Sugar, Baking Powder, Baking Soda and Salt. Slice the cold butter into small cubes and add them to the dry ingredients. Cut the butter into the dry ingredients (see note 1) until it looks like thick sand / thin crumbs
- Mix in the Chocolate Chips.
- In a separate bowl, whisk the Eggs, Cream and Vanilla Extract. Add it to the first bowl and combine with a stiff spatula then by hands. Stop as soon as the ingredients are combined as you don't want to overmix the dough.
- Transfer onto a lightly floured surface (I did it over a large sheet of baking paper). Sprinkle more flour over the dough then roll it into a thick layer (about 2 cm / 0.8 inch thick).
- Use a round Cookie Cutter (note 2), to cut the individual scones. Transfer them over a baking tray lined with baking paper. Re-roll and cut any excess dough.
- Whisk the Egg and Milk in a small bowl and brush it over the scones for a golden finish.
- Bake for 15 minutes, or until puffed and golden. Transfer to a cooling rack to cool down completely.
Chocolate Ganache Drizzle
- Thinly chop the Chocolate and place it into a heat-proof bowl.
- Heat up the Cream over the stove. Remove it from the heat just before it starts to boil and pour it over the chopped Chocolate. Leave it for 2 to 3 minutes without touching it, then use a stiff spatula to mix it together until smooth and shiny.
- Set aside for 15 to 30 minutes, or until the ganache starts to thicken and set. Place into a piping bag with small round nozzle and drizzle over the cool Choc Chip Scones. Set aside to set until ready to eat.
- This can be made:
- by hands, rubbing the dry ingredients and butter between your palms and fingers
- with a Pastry Cutter
- with a Food Processor
- I used a round 8cm / 3inch round cookie cutter