Easy chocolate chunk scones | Quick, drop scones with dark chocolate chunks, perfect for breakfast, brunch, snacks, tea, or dessert. Freezer and make ahead options!

Easy Dark Chocolate Chunk 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!
Course Breakfast, Snacks
Cuisine American
Keyword chocolate chunk scones
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 scones
Calories 347kcal
Author Monica | Nourish + Fete


  • 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


  • Preheat the oven to 375 degrees F (190 C). Line a baking tray with parchment paper or silicone baking mats and set aside.
  • 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.
  • 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.
  • Serve warm or at room temperature. Store in an airtight container for 2-3 days.


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.


Calories: 347kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 44mg | Sodium: 339mg | Potassium: 290mg | Fiber: 1g | Sugar: 14g | Vitamin A: 480IU | Vitamin C: 0.3mg | Calcium: 134mg | Iron: 1.5mg