- 2¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ⅓ cup semi-sweet chocolate chips
- 1 cup heavy whipping cream, divided
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt.
Add the cold butter cubes to the flour mixture and toss to coat.
Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Add the chocolate chips and toss to combine.
Gradually add the heavy whipping cream, 1/2 cup at a time, mixing until a shaggy dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.
Pat the dough into a 1-inch thick circle.
Cut the dough into 8 wedges using a sharp knife or pastry cutter.
Place the scones on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the remaining heavy whipping cream.
Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve the scones warm or at room temperature with your favorite toppings, such as whipped cream, chocolate sauce, or jam.
For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
To make ahead, prepare the scones and store them in an airtight container at room temperature for up to 2 days. When ready to serve, warm them in the oven for a few minutes.
Add a pinch of espresso powder to the dough for an extra boost of flavor.
Sprinkle the tops of the scones with coarse sugar before baking for a sparkly finish.
Enjoy these chocolate scones with a cup of coffee or tea for an indulgent treat.
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