Easy Dark Chocolate Chunk Scones

Easy dark chocolate chunk scones come together simply and quickly with basic ingredients. No shaping required! Great for breakfast or snacks, with a make-ahead and freezer option.

I can’t recall ever eating a scone as a kid. I suppose I might have at some point, but if so, it definitely didn’t leave a strong impression. That all turned around when I grew a bit older and acquainted myself with Starbucks’ pastry selection! Now I try not to indulge my Starbucks habit too frequently, but their vanilla bean mini scones are still a definite treat!

It’s no surprise that I eventually grew curious about making my own scones. My interest especially peaked after learning that many, many scone recipes can be made, shaped, then frozen for baking at a later date. I mean, how excellent is this!?

Just think of the many situations in which your life could be improved by having a few scones in your freezer, ready to throw in the oven with zero additional work. Overnight house guests? Breakfast is done. Last-minute afternoon visit from a friend? Here’s a freshly-baked snack! Just returned home from a trip? You may not have milk, but you do have a scone for breakfast.

Think of it this way: every time you make scones and freeze a few, you’re doing your future self a massive favor.

I love all manner of scones, from vanilla to savory to fresh fruit and berries, but these are my personal favorite to make, just because they are so darn easy. Well, that, and they have chocolate!

These are cream-based scones, and extremely simple. Unlike many more traditional scone recipes, there’s no need for frozen or super-cold butter. Everything comes together by hand in one bowl, and shaping is a cinch – just form large scoops and drop them a few inches apart on a baking tray. An ice cream or dough scoop works beautifully for this.

Don’t get me wrong, I never met a triangular or wedge-shaped scone I didn’t like, but sometimes simplicity carries the day!

Bake for about 20 minutes, and you’ll be richly rewarded. The dough itself is only lightly sweet, which in my opinion goes very well with the dark chocolate chunks and keeps it from being a sweetness overload.

Serve up and enjoy!

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Easy Dark Chocolate Chunk Scones

Prep 10 mins

Cook 20 mins

Total 30 mins

Yield 8-10 scones

These easy chocolate chunk scones come together simply and quickly with pantry staples and dark chocolate chunks. A sweet treat for breakfast, brunch, snacks, tea, or dessert, with a make-ahead and freezer option!

Ingredients

• 1 1/2 cups plus 2 tablespoons (195 grams) all-purpose flour
• 1/4 cup (49 grams) granulated sugar
• 2 teaspoons baking powder
• pinch of coarse sea salt
• 1 cup (6 ounces, 170 grams) dark chocolate chunks or chips
• 1 cup (237 mililiters) heavy cream
• 1 tablespoon (14 grams) butter, melted

Instructions

1. Preheat the oven to 375 degrees F (190 C). Line a baking tray with parchment paper or silicone baking mats and set aside.
2. In a medium bowl, combine the flour, sugar, baking powder, and salt. Whisk briefly to blend. Add the chocolate and stir to combine. Pour in the cream, stirring just until a craggy dough forms. Knead the dough very briefly with well-floured hands, just until it is evenly combined.
3. Using a large dough or ice cream scoop, drop rounds of dough onto the prepared baking tray. Brush lightly with melted butter and sprinkle with a light dusting of additional granulated sugar, if desired. Bake for 18-20 minutes, until the tops are lightly browned.
4. Serve warm or at room temperature. Store in an airtight container for 2-3 days.

Notes

Make-Ahead Tip: To make ahead, follow the instructions above through brushing the tops of the shaped scones with butter and sugar. Place the scones on a baking tray, then transfer the entire tray straight to the freezer for 30-45 minutes. (This will flash freeze the scones so they are easier to work with and keep their shape.) Remove the tray, and wrap each scone in a small piece of plastic wrap. Place wrapped scones in a zip-top freezer bag, seal, and store in the freezer for up to 3-4 months. When ready to bake, unwrap frozen scones, place directly on a baking tray, and bake at 375 F/190 C for 20-25 minutes, until the tops are lightly browned.

Courses Breakfast, Snacks

Adapted from Hershey’s via Annie’s Eats

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Hungry for more? You might also like strawberry banana muffins, wholesome zucchini chocolate chip muffins, lemon poppyseed muffins, or cinnamon chip scones. While you’re at it, why not a quick batch of luscious homemade lemon curd to spread on all that goodness!