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Chocolate Chunk Scones

Scott Phillips

Yield: Yields 8 large scones.

The better the chocolate, the better the scones will taste.


  • 9 oz. (2 cups) all-purpose flour
  • 1/3 cup granulated sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. table salt
  • 5-1/2 oz. bittersweet or semisweet chocolate, coarsely chopped (to yield 1 cup)
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
  • 3/4 cup heavy cream
  • 2 large egg yolks, lightly beaten

For finishing:

  • 1 large egg lightly beaten with 1 Tbs. milk for glazing
  • 1 to 1-1/2 tsp. granulated sugar


  • Position an oven rack in the lower third of the oven and heat the oven to 400°F. Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the chopped chocolate, tossing until the pieces are evenly distributed and coated with flour. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.
  • In a small bowl, stir the cream and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball. Don’t overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter. Don’t be tempted to make the round any flatter.
  • With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with the sugar. Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, 18 to 22 minutes.  Slide the parchment onto a rack and let the scones cool for 10 to 15 minutes before serving.


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Reviews (3 reviews)

  • the_gray_browns | 06/02/2017

    I've made these lots of times and have tweeked the recipe. I find it works better and faster to grate the cold butter into the dry ingredients. I use one full egg and one egg yolk and the 3/4 c of cream for the wet ingredients - seems to make a moister, higher, less dense scone. I often reserve a tablespoon of the wet ingredients fro the eggwash rather than using another egg.
    I often measure out the dry ingredients and grate the butter in the night before and then just mix in the wet ingredients the morning of - takes less than 5 minutes to make. I find baking at 375 instead of 400 makes for a less browned scone.

  • lsmcphate | 12/25/2010

    I love this recipe and have been using it since it was published a few years ago. Rich, yummy and decadent.

  • LuciaK | 05/06/2009

    Very flavorful, very chocolatey scone. Closer to a snack like a cookie than a brunch item, still worth every calorie.

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