Triple Chocolate Scones

Hi my friends. How is everyone doing? Things are still pretty chaotic in my new home and on the street of never ending construction. I find myself wanting to leave every day just to get away from the noise. For someone who craves peace, quiet and tranquility, this has been a real eye opener. Tell me a little about where you live and what life is like in your neighborhood? I do love our new home, but not sure I can get used to all of the noise of living in this area. Well, Michael and I have already talked about selling this home not too far down the road and figuring out where we want to land permanently 🙂 A big part of me really misses having four seasons and cooler weather more than a month out of the year 🙂

Ok…back to something that always makes me smile…BAKING!!! Last week, I woke up thinking about how much I love scones! They are so easy to make and so delicious. I always have thoughts of traveling to England with my family when I was younger and enjoying a warm scone with clotted cream and fresh, homemade jam. Absolutely heavenly and such a treat! England is one of my favorite places on earth, and if I could choose to live anywhere on the planet, it would be in the country side of England with cows and sheep in my backyard 🙂

I had a lot of leftover chocolate in my panty, and wanted to figure out a recipe where I could use up some other ingredients in my fridge, so I came up with these delicious triple chocolate scones.

These are tender, moist and delicious, but truly need to be eaten the same day you make them, so have some friends over for brunch and bake away!! I hope you love them 🙂


Use the best quality chocolate in all of your baking!

My favorite sugar, Dixie Crystals, is part of every single one of my recipes 🙂

Make sure your butter is very cold before cutting into cubes and using your pastry cutter to blend it with your dry ingredients. Add the wet ingredients to the dry and mix by hand until combined.

Blend in the chocolate chips. Yummmmm 🙂

Form the dough into 2 disks

Cut each disk into 6 individual pieces

Place the pieces on your lined baking sheets.

Brush the slices lightly with cream and sprinkle with coarse sugar.

How delicious do these look? 🙂

I started eating them even before I glazed them 🙂

Melt semi sweet chocolate and drizzle it over the cooled scones.

Couldn’t you just take a bite right now? 🙂

This beauty deserved a close up 🙂

After the chocolate hardened, I started shooting lots of pictures!


After eating two of these scrumptious scones, I froze them so they would stay super fresh.

Triple Chocolate Scones

Makes: 12 large scones Prep time: 15 minutes Bake time : 13 to 15 minutes


3 cups all purpose flour, scooped and leveled

1/2 cup unsweetened cocoa powder

3/4 cup Dixie Crystals granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup very cold, unsalted, cubed Organic Valley butter

1 and 1/4 cups Organic Valley heavy cream plus more for brushing before baking

1 medium Organic Valley egg

1 and 1/2 teaspoons Nielsen Massey Madagascar Bourbon Vanilla

1 and 1/4 cups milk chocolate chips

Dixie Crystals Turbinado sugar for sprinkling before baking

1 cup semi sweet chocolate, melted and cooled for drizzling over cooled scones


Preheat your oven to 400 degrees. Line 2 baking sheets with parchment or silicone baking mats and set aside

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda.

With a pastry cutter, cut in the very cold butter until you see pea sized pieces of butter mixed in the flour mixture.

In a small mixing bowl, whisk together the egg, heavy cream and vanilla.

Pour into the flour mixture and mix by hand until the dough comes together.

Add in the milk chocolate chips and stir until combined.

On a lightly floured surface, cut the dough into two balls.

Roll the balls into approximately 8-10 inch disks.

Cut the disks into 6 scones each.

Place them on the lined baking sheets, only 6 per pan. (see photos)

Lightly brush them with cream.

Sprinkle the scones with the Turbinado sugar

Bake for 7 minutes and rotate the pan.

Bake for 6 to 7 minutes or until the scones are very lightly browned.

(They will be delicate, so let them rest on the baking sheet until cool).

Melt the semi sweet chocolate and set aside until cooled.

Place in a piping bag with a round tip.

Pipe the cooled chocolate on the scones in a back and forth pattern.

Let the chocolate cool so you can package them up.

Freeze the scones if you don’t eat them the same day.

I use freezer bags to freeze the leftovers.

They will keep for up to a month.



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