Ultra-chocolatey and super flaky and tender, these triple chocolate scones are fantastic. Bonus: they are super easy to make! And that chocolate drizzle is heavenly.

These triple chocolate scones have been a long time in coming, and they are 100% worth the wait. 

Three triple chocolate scones with chocolate glaze drizzled on top.

Taking notes from this tried-and-true scone recipe, it took a few (ok, a lot) of test runs to get these just right. No one around here ended up being too sad at being forced to eat another test batch of pure chocolate decadent heaven. 

If homemade scones seem intimidating, let me assure you with all the confidence in my lazy soul: they are easy. Like, really easy.

And they are perfect for all the chocolate lovers in your life. Seriously, why aren’t we all making scones more often??

Fork scooping piece from chocolate scone on white plate.

Scones vs Scones

I grew up thinking a scone was a piece of flat bread dough fried in oil and then smothered in butter and honey (or cinnamon and sugar).

I didn’t even know such a thing as the classy baked scone existed until I was in my 20’s.

And I’m pretty sure in my ignorance, I argued with at least 3 1/2 college roommates back in the day about what constituted a “real” scone. Spoiler alert: these girls also regularly wore slacks and heels, grew up on the east coast, and were majoring in things like art theory, so it’s no surprise they won the argument and probably spent a great deal of time rolling their eyes at my hillbilly scone theories. 

Although initially stubborn (and kind of intimidated), I have since fallen in love with the simple baked scone. 

Two triple chocolate scones on white plate.

Cutting in the Butter

These chocolate scones are incredibly easy. They are a one bowl wonder. And they come together fast.

After the dry ingredients are whisked together, the butter needs to be cut in. 

Normally, this is a process I despise. But here are two great hacks:

  • Use a food processor (makes such quick work of the process) OR
  • Grab a box grater and grate the cold butter on the large holes (if you work fast, the butter doesn’t melt in your fingers)

The grating-the-butter trick is my favorite. It’s easy and fast. Of course you can also use a classic pastry blender or two butter knives. You just want the butter in small, pea-size pieces.

Grating butter into flour and cocoa powder.

How to mix scone dough

After the butter strands are coated with the dry ingredients, toss in the chocolate chips (dark! yum!) and add the buttermilk and vanilla. 

Start mixing the dough with a rubber spatula until it comes together in shaggy pieces. Don’t over mix! Literally the mixing process should take under a minute. 

If scone dough is mixed too much or too vigorously, the scones will be tough and dry. 

Mixed chocolate scone dough in glass bowl.

When the dough looks clumpy with a few minimal dry spots, turn it onto a lightly floured surface and pat into a long rectangle. 

Use a sharp knife or bench knife (my favorite kitchen tool ever) and cut into 12-14 triangle wedges. There’s no real magic number. 

Cut them small. Cut them honkin’ big. It’s your choice. Follow your heart.

Shaping chocolate scones and cutting chocolate scones into triangles.

Don’t Over bake 

Place the scones on a parchment lined half sheet pan. 

Brush with butter and sprinkle with sugar. 

Coarse sugar, if you have it. It adds the most insanely delightful crunchy sweetness on the top of the scones. 

Then bake until just set. If you aren’t sure about doneness, err on the side of underbaking just slightly. Over baking the scones will make them dry.

Baked chocolate scones on parchment lined sheet pan.

The Glaze

When the scones have cooled to room temperature or slightly warm-ish, drizzle those babies with the decadent chocolate glaze. 

I go for the ol’ whip the glaze around with the whisk trick. But you can get fancy and pour the glaze in a bag, snip the corner, and start creating some scone art. 

Drizzling glaze from whisk on to chocolate scones.

Tipping Scones

If your scones tip or “warp” while baking, never fear. It can be due to a lot of different things like mixing, how the dry and wet ingredients are measured, etc. 

This scone recipe and the one it originated from have a slightly higher butter-to-flour ratio because I like my scones ultra-flaky and super soft and tender.

Because of that, they might twist or tip just a bit while baking, but I consider it a small price to pay for the perfect scone. 

Sidenote: this scone dough works great baked in a mini or regular scone pan. 

Glazed chocolate scone on sheet pan.

These triple chocolate scones are divine.

My favorite way to eat them is to pop one (or more…) in the microwave and heat for just 15-20 seconds. Just enough to give that glaze and the chocolate chips a very sultry, melty vibe that is irresistible. 

Doing this makes even two-day old scones taste fresh as the day they were born. 

You’ll either love or hate me for that information.

Half of triple chocolate scone on white platter.

One Year Ago: Easy Sugar Cookie Bars
Two Years Ago: Quick and Easy Egg Roll Skillet Meal 
Three Years Ago: One-Bowl Fudgy Brownie Cookies
Four Years Ago: White Velvet Sugar Cookies
Five Years Ago: Russian Cream with Berries
Six Years Ago: Classic Strawberry Shortcake {With a Decadent Chocolate Version}
Seven Years Ago: No-Bake Berry Yogurt Cheesecakes 

two triple chocolate scones on white plate

Triple Chocolate Scones

4.74 stars (34 ratings)



  • 3 cups (426 g) all-purpose flour
  • ½ cup (43 g) natural unsweetened cocoa powder (see note)
  • ¾ cup (159 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) cold salted butter
  • 1 cup (170 g) semisweet or dark chocolate chips, regular or mini size
  • 1 ¼ cups buttermilk (see note)
  • 1 teaspoon vanilla extract
  • 2 tablespoons (28 g) butter, melted
  • Coarse sugar, for sprinkling (see note)


  • ¼ cup (21 g) cocoa powder
  • ¾ cup (86 g) powdered sugar
  • 2-3 tablespoons milk or cream


  • Preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper and set aside.
  • For the scones: in a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Using the large holes of a box grater, grate the butter into the dry ingredients. Toss to combine so the butter pieces are evenly coated with dry ingredients.
  • (An alternative to the box grater is to cut the butter into pieces, add to the dry ingredients and then cut in with a pastry blender or two butter knives until butter is in pea-size pieces. The dough can also be mixed in a food processor.)
  • Add the chocolate chips; toss to combine. Add the buttermilk and vanilla extract.
  • Mix with a rubber spatula until the dough starts to come together. Don’t over mix! A few dry spots are ok. To test, press a handful of dough together. If it clumps together, it’s good to go. If it’s falling apart, add a few more tablespoons buttermilk.
  • Turn the dough onto a lightly floured surface and pat into a long rectangle, about 15X3-inches. Cut into 10-12 triangle wedges.
  • Place on a baking sheet about 1/2-inch apart. Brush with melted butter and sprinkle with sugar.
  • Bake for 12-15 minutes until just set and no longer doughy (err on the side of under baking just slightly if you aren’t sure).
  • Let the scones cool until lightly warm or room temperature.
  • For the glaze: whisk together the cocoa powder and powdered sugar. Add the milk or cream and whisk until a thick but pourable glaze forms, thinning with additional milk, if needed.
  • Drizzle scones with glaze. Serve scones at room temperature or lightly warmed up.


Cocoa Powder: I suspect these would be fantastic with Dutch-process cocoa as well. I either use all natural cocoa powder (like Hershey’s) or half natural cocoa and half Dutch-process (like Hershey’s special dark or Droste).
Buttermilk: I’ve found store bought buttermilk works better than homemade buttermilk (milk + lemon juice) because it is thicker. If wanting a homemade option, I’d suggest whisking together half sour cream/half milk. You could also try using cream in place of the buttermilk.
Sugar: coarse granulated sugar or raw turbinado sugar is delightful – if you don’t have those, regular granulated sugar works.
Serving: 1 scone, Calories: 412kcal, Carbohydrates: 57g, Protein: 6g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 4mg, Sodium: 380mg, Fiber: 4g, Sugar: 27g

Recipe Source: from Mel’s Kitchen Cafe (adapted from this favorite scone recipe)