These triple chocolate scones are perfectly rich and irresistible! They're packed with chocolate chips in every bite, then finished off with a chocolate drizzle.
If you're new around here, you may not know this about me: I LOVE to bake gluten free scones. I've officially mastered the art of the perfectly crisp exterior with that soft, moist center and now scone recipes make a regular appearance around here.
This particular scone recipe quickly became a favorite of ours. If you are a chocolate lover, or if you're baking for someone who is, then these are a must. Trust me on this one.
Because I myself am a total chocolate lover, I didn't think it was enough to make a chocolate base. I just had to go and add chocolate chips in there. And then, of course, I needed a chocolate drizzle.
If all of that sounds dreamy to you, then you need to grab this recipe and head into your kitchen ASAP. I'll talk you through everything you'll need to know!
Why You'll Love These Triple Chocolate Scones...
- Like I said, these scones are a chocolate lover's dream, with triple the chocolate in every bite.
- They're so, so easy to make. I feel like scones might be one of those things that might seem difficult or intimidating to make from scratch, but I promise it couldn't be easier.
- This is a recipe that would work for dessert OR brunch. Or anytime of day, any occasion.
What You'll Need...
- Gluten free flour
- As always, my go-to is Bob's Red Mill 1 to 1. This is the flour I use to develop all of my recipes!
- Unsweetened cocoa powder
- You want to make sure you're using natural, not Dutch-process cocoa powder.
- Baking powder
- Baking soda
- Fine sea salt
- Unsalted butter
- Make sure it's COLD!
- Half and half
- You can make your own by combining equal parts cream and whole milk.
- Plain Greek yogurt
- Semisweet chocolate chips
How To Make...
To make my triple chocolate scones, we'll start by combining the dry ingredients in a large bowl. Whisk it all together, then toss in the cubes of cold butter.
You'll want to use a pastry blender, or two knives, to cut the butter into the dry mix. Do this until the butter has completely incorporated and your mixture looks like coarse sand.
Next, in a smaller bowl, combine the sugar, half and half, yogurt, and vanilla. Give it a quick mix, then fold into your dry ingredients using a rubber spatula. Finally, fold in the semisweet chocolate chips until completely incorporated.
Now we're going to transfer the dough to a lined baking sheet. Use your hands to shape it into a round, slightly flattened disc.
Using a sharp knife, slice into 8 even-sized wedges. Do not attempt to move the wedges at all, just leave them as is. Bake on 400ºF for 18-20 minutes. Allow the scones to cool on the baking sheet before removing.
Once the scones have cooled, drizzle on the melted chocolate and enjoy!
Tips For Making The Best Chocolate Scones...
- As always, my top tip is to weigh your flour using a scale. This is the best way to ensure accuracy, especially if you're not using the same flour as me (Bob's Red Mill 1 to 1). Too much flour will result in dry scones, and no one wants that. You'll need 259 grams of flour for this recipe.
- You want to make sure your butter is COLD. No need to bring it to room temperature for this recipe.
- Once you cut the butter into the dry ingredients, the mixture should look like coarse sand, with some lumps of butter still visible.
- The dough may be crumbly when you transfer it onto the baking sheet. However, it should stick together pretty easily when you press it into a round disc with your hands.
- Per the point above, you want to be careful when slicing into wedges. If any pieces of dough break off and/or stick to your knife, simply press them back using your hands. No big deal! Don't attempt to move the wedges too much before baking, they will likely get crumbly.
- Make sure the scones have cooled before drizzling on the melted chocolate. I like a slightly imperfect drizzle, so I just do it with a spoon, but you can also use a piping bag if you'd like to be more precise with it.
- To make these chocolate scones vegan, you would need non-dairy butter, Greek yogurt, and milk. I'm unsure if that would work as I've never tested it myself.
- If you don't have access to half and half, you can make your own! It's just equal parts heavy cream and whole milk. You might be able to just use whole milk in a pinch, although your scones won't be as rich, so I'd highly recommend using half and half.
Did you try my triple chocolate scones? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog. And don't forget to subscribe to get new recipes delivered right to your inbox!
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
For More Gluten Free Scone Recipes, Check Out My...
Triple Chocolate Scones - Gluten Free, Eggless
- 1 ¾ cups (259g) gluten free flour blend
- ¼ cup (21g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter cold, cut into cubes
- ½ cup (100g) granulated sugar
- ½ cup (120ml) half and half
- ¼ cup (57g) Greek yogurt
- ½ teaspoon vanilla extract
- ½ cup (85g) semisweet chocolate chips
For the glaze:
- ⅔ cup (113g) semisweet chocolate chips melted
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together into pea-sized crumbs.
- In a smaller bowl, combine the sugar, half and half, Greek yogurt, and vanilla extract. Fold the mixture into the dry ingredients until combined. Fold in the chocolate chips.
- Transfer the dough onto the prepared baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into 8 even-sized wedges. Bake for 18-20 minutes or until the scones are slightly crisp on top. Allow the scones to cool completely before glazing.
- Once the scones have cooled, use a spoon or a piping bag to drizzle the melted chocolate on top.
- If you do not have half and half, make your own by mixing equal parts heavy whipping cream and milk.
- The dough may be slightly crumbly but should stick together when pressed with your hands.