Easy Double Chocolate Chip Scones with Decadent Ganache Drizzle
Indulge in the irresistible delight of these Easy Chocolate Chip Scones with a luxurious Chocolate Ganache Drizzle. Forget about fancy tea parties; these double chocolate delights are incredibly versatile, making them a perfect treat for breakfast, a comforting morning or afternoon tea, a sophisticated brunch, or even an indulgent dessert. Soft, flaky, rich, and utterly light, they promise to elevate any moment into a special occasion.
Why You’ll Adore This Chocolate Chip Scones Recipe
This easy scone recipe, generously studded with chocolate chips and finished with a luscious chocolate ganache drizzle, is so incredibly delicious you might want to host a fancy Afternoon Tea Party just to show them off. But honestly, we bet they won’t last that long! Their rich chocolate flavor and tender crumb make them simply irresistible, disappearing quickly whether served warm from the oven or cooled.
Much like our popular Coconut Strawberry Scones and classic Vanilla Scones, these Chocolate Chip Scones are the epitome of a perfect sweet treat, enjoyable at any time of day. You can savor them plain, or for an extra touch of decadence, split them and fill them with jam and cream – though with the double chocolate goodness, they truly don’t need much else!
Beyond their delightful taste, these scones are surprisingly simple to make, making them an excellent baking project for all ages, even involving your kids in the kitchen. Their intense Dark Chocolate Ganache Drizzle provides that ultimate finishing touch, making them the perfect answer to all your chocolate cravings. Each bite offers a harmonious blend of soft, flaky texture and rich, indulgent chocolate flavor, yet they remain wonderfully light. This recipe proves that you don’t need complicated techniques to achieve bakery-quality results right in your own home.
Essential Ingredients for Perfect Chocolate Chip Scones
While some scone recipes call for buttermilk or yogurt, this particular recipe relies on heavy cream for its tender texture and rich flavor. In many regions, including Australia where this recipe originated, heavy cream (also known as thickened cream) is much easier to find and often more affordable. The rest of the ingredients are classic pantry staples, ensuring a straightforward baking experience.
To create these delectable Chocolate Chip Scones, you will need the following (for precise quantities, please refer to the recipe card below):
- Flour: Use regular Plain or All-Purpose Flour. For convenience, this recipe can also be adapted using self-rising flour (see our FAQs below for substitution instructions).
- Sugar: Caster Sugar or Fine White Sugar is ideal. Its fine granules dissolve easily, contributing to the scones’ delicate crumb without making them overly sweet, allowing the chocolate to shine.
- Baking Powder & Salt: These leavening agents are crucial for achieving the signature fluffy rise of scones in the oven. If you opt for self-rising flour, these won’t be necessary.
- Butter: Always use unsalted butter, and critically, ensure it is very cold. Cold butter is key to creating those desirable flaky layers in your scones. As the butter melts in the oven, it releases steam, separating the dough into distinct, airy strata.
- Eggs: For best results and easier incorporation, try to have your eggs at room temperature. This helps them emulsify better with the cream and contributes to a smoother, more cohesive dough.
- Cream: Heavy or Thickened Cream (full fat is highly recommended). We never suggest using a light or low-fat cream for baking scones, as the fat content is essential for the rich taste and tender texture.
- Vanilla Extract: While optional, a good quality vanilla extract significantly boosts the overall flavor profile of the scones, complementing the chocolate beautifully.
- Chocolate Chips (or Chocolate Chunks): For an intense chocolate experience, we personally recommend using 70% Dark Chocolate Chips. However, feel free to use your preferred type of chocolate chips – milk, semi-sweet, or even white chocolate chips would be delicious additions! Chopping a chocolate bar into chunks also works wonderfully for varied texture.
Craving more chocolate chip goodness? Explore these recipes:
- Chocolate Chip Banana Muffins: A healthy yet indulgent breakfast option.
- Raspberry Chocolate Chip Brioche Buns: A delightful swirl of fruit and chocolate in a soft bun.
- Double Chocolate Zucchini Muffins: A clever way to sneak in some veggies!
- Chocolate Chip Loaf Cake: A simple, comforting cake for any time.
- Easy Banana Bread with Chocolate Chips: A classic comfort food made even better with chocolate.
Crafting Your Own Fluffy Chocolate Chip Scones: A Step-by-Step Guide
Whether you’re making sweet varieties like these or savory options such as our Cheese Scones, the process of making scones is incredibly simple and immensely satisfying. There’s a particular joy in working with the soft, pliable dough! The key to light and fluffy scones lies in a few crucial steps and minimal handling. Follow these guidelines for perfect chocolate chip scones every time:
- Prepare the Dry Ingredients: Begin by combining all the dry ingredients – flour, sugar, baking powder, and salt – in a large mixing bowl. A quick whisk or sift ensures they are evenly distributed, which is important for a consistent rise.
- Incorporate Cold Butter: Next, cut the very cold, unsalted butter into small cubes and add them to your dry mixture. The colder the butter, the flakier your scones will be. You can use your fingertips to rub the butter into the flour until it resembles coarse crumbs or wet sand, a pastry cutter for ease, or even pulse briefly in a food processor. The goal is to create small pockets of butter that will release steam during baking, creating those irresistible flaky layers.
- Add Chocolate Chips: Gently mix in your chosen chocolate chips (or chunks) into the flour-butter mixture. Distribute them evenly so every scone gets a generous amount of chocolate goodness.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs (preferably at room temperature), heavy cream, and vanilla extract until just combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry mixture. Using a stiff spatula or your hands, mix until just combined. It’s crucial not to overmix the dough; overworking the gluten will result in tough, dense scones rather than light, tender ones. Stop mixing as soon as the flour streaks disappear and a cohesive dough forms.
- Roll and Cut the Dough: Transfer the dough onto a lightly floured surface. Sprinkle a little more flour on top and gently roll it into a thick layer, approximately 2 cm (0.8 inch) thick. Using a sharp round cookie cutter (we recommend an 8cm / 3inch cutter), cut out individual scones. Press the cutter straight down and lift it up without twisting; twisting can seal the edges and inhibit the scones from rising properly. Carefully transfer the cut scones to a baking tray lined with baking paper.
- Handle Leftover Dough: With any leftover dough scraps, gently gather them together, lightly press them, and let them rest for 10 to 15 minutes. This allows the gluten to relax, making them easier to re-roll and cut into additional scones without them becoming tough.
- Optional Egg Wash: For a beautiful golden-brown finish, brush some egg wash (a mixture of one egg yolk whisked with a tablespoon of milk) over the top of each scone just before baking.
- Bake to Golden Perfection: Bake for 15 to 20 minutes in a preheated oven, or until the scones are gloriously puffed up and golden brown on top. Their aroma will fill your kitchen, signaling their readiness!
Shaping Your Chocolate Scones for Aesthetic Appeal
The beauty of homemade scones is that you can personalize their shape to your preference. While we often opt for classic round scones, there are other appealing ways to shape your dough that add a touch of charm to your baked goods. The key, regardless of shape, is to handle the dough minimally and to cut cleanly to ensure a good rise.
I personally enjoy using a simple Round Cookie Cutter to create uniform, individual scones. These are traditional and always look inviting on a serving plate. However, you could also use a fluted cookie cutter for a more decorative, scalloped edge, or get creative with original shapes using novelty cutters, especially if baking with children.
For those who prefer a more rustic or quick approach, triangular scones are an excellent alternative. To make them, simply gather your scone dough into a large, thick round shape on your floured surface. Then, using a sharp knife or a dough cutter, cut this round dough into wedges, much like you would slice a cake or a pie. This method is incredibly efficient and yields beautifully shaped triangular scones with minimal effort, perfect for a casual setting or when you’re short on time.
The Final Touch: Rich Chocolate Ganache Drizzle
To truly elevate these delightful Chocolate Chip Scones, we decided to add yet another layer of chocolate – because, let’s be honest, can you ever have too much chocolate? This luscious ganache drizzle transforms already fantastic scones into an irresistible, indulgent treat that’s perfect for any chocolate lover.
While this step is entirely optional – your Chocolate Chip Scones will be absolutely delicious on their own – if you decide to add that extra chocolatey flourish, here’s what you’ll need for the decadent drizzle:
- Dark Cooking Chocolate: We recommend a 70% Dark Cooking Chocolate for an intense, deep chocolate flavor that perfectly balances the sweetness of the scones. However, you can use any good quality cooking chocolate you prefer (e.g., semi-sweet). It is crucial to use cooking chocolate and not regular eating chocolate, as cooking chocolate melts and sets properly, giving you that smooth, shiny ganache.
- Heavy / Thickened Cream: The same cream used in your scones will create a smooth, rich ganache.
Making the chocolate drizzle is essentially the same as preparing a classic ganache. The goal is to gently melt the chocolate with warm cream, then allow it to cool and thicken to the perfect drizzling consistency. The ratio of chocolate to cream (typically 1:1 by weight for a drizzly ganache) is important for achieving the right texture.
The best and most foolproof way to make a silky-smooth ganache is using the stovetop method:
- Chop the Chocolate: Finely chop your cooking chocolate and place it into a heat-proof bowl. Smaller pieces melt more evenly.
- Heat the Cream: Gently heat the heavy cream in a small saucepan over medium heat. Watch it carefully and remove it from the stove just before it starts to boil (you’ll see small bubbles forming around the edges).
- Combine and Rest: Pour the hot cream immediately over the chopped chocolate in the bowl. This is a crucial step: do not touch or stir the mixture for 2 to 3 minutes. Allow the residual heat from the cream to melt the chocolate undisturbed.
- Stir Until Smooth: After resting, use a stiff spatula (not a whisk, as you want to avoid incorporating air, which can make the ganache dull or grainy) to gently stir the cream and chocolate together. Start stirring from the center and gradually work outwards until the mixture is completely smooth, glossy, and uniform.
- Cool and Thicken: Set the ganache aside to cool down at room temperature. This process can take anywhere from 15 to 30 minutes, depending on your kitchen’s temperature. As it cools, it will gradually thicken to a perfect drizzling consistency. If it becomes too thick, you can gently warm it over a double boiler for a few seconds.
- Drizzle: Once the ganache has reached your desired consistency, transfer it into a piping bag with a small round nozzle (or simply snip a tiny corner off a Ziploc bag). Drizzle generously over your cooled chocolate chip scones. Let the ganache set for a few minutes before serving for a clean finish.
While you can attempt to make ganache in the microwave, there’s a much higher chance of burning or seizing the chocolate, so the stovetop method is highly recommended for best results.
Frequently Asked Questions About Chocolate Chip Scones
Absolutely, you can! If you’re using self-rising flour, simply replace the same quantity of Plain/All-Purpose Flour with self-rising flour. In this case, you should then discard the separate measurements for Baking Powder and Salt from the recipe, as these leavening agents are already included in self-rising flour. This substitution makes the recipe even quicker and easier!
Once your delicious chocolate chip scones are out of the oven and have cooled completely, and after you’ve applied the chocolate ganache drizzle and allowed it to set on a cooling rack, transfer them into an air-tight container. Keep them at room temperature for up to 2 days for the best, freshest taste and texture. If you’ve added the chocolate drizzle, you might want to separate layers of scones with a piece of baking paper within the container to prevent the ganache from melting or sticking to other scones, especially in warmer conditions.
No, it is highly recommended not to store scones in the refrigerator. Refrigeration tends to dry them out and can make them tough, significantly affecting their delicate texture. For optimal flavor and softness, always keep your scones in an air-tight container or box at room temperature.
Scones are undeniably at their peak when eaten fresh from the oven, so we strongly recommend baking them as close to serving time as possible. However, if you need to prepare ahead, you can make the scone dough up to 24 hours in advance. Simply cut out the unbaked scones, arrange them on a baking tray, cover them loosely with plastic wrap, and store them in the fridge. Bake them directly from cold for fresh scones on demand.
Yes, scones freeze very well, but for the best results, we recommend freezing them without the chocolate ganache drizzle. Once the chocolate chip scones have cooled completely, individually wrap each scone in a layer of plastic wrap, followed by aluminum foil. You can also place them in freezer-friendly bags or containers, separated by baking paper to prevent them from sticking together. They will keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply leave them to thaw at room temperature overnight. For a ‘freshly baked’ feel, you can reheat them in a preheated oven (around 150°C/300°F) for 5 to 10 minutes, or briefly in the microwave.
While these double chocolate scones are incredibly delicious on their own, especially with the ganache drizzle, you can still enhance them! For a classic touch, serve them with clotted cream and a berry jam. A scoop of vanilla ice cream makes them a fantastic dessert. For breakfast, a simple cup of coffee or tea is all you need. They also pair wonderfully with fresh fruit like raspberries or strawberries.
Delightful Companions: More Afternoon Tea Treats
If you’re planning a full afternoon tea spread or simply looking for more delightful sweet treats, these recipes are sure to impress:
- Strawberry Tartlets with Custard: Elegant and fruity, a perfect balance to chocolate.
- Choux à la Crème (French Cream Puffs): Light, airy, and filled with cream – a French classic.
- Chocolate Caramel Slices: A rich, chewy, and utterly decadent bar.
- Coffee Financiers: Small, almond-based cakes with a hint of coffee, perfect for a delicate bite.
- Chocolate Brownie Bites: Intense chocolate flavor in a petite, shareable form.
- Puff Pastry Apple Tartlets: Simple, flaky, and full of warm apple spice.
- Mini Lemon Cheesecakes: Tangy and creamy, offering a refreshing contrast.
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Recipe Card
Chocolate Chip Scones with Ganache
Print Recipe
Ingredients
For the Chocolate Chip Scones
- 375 g (2 1/2 cup) Plain / All-Purpose Flour
- 75 g (1/3 cup) Caster Sugar
- 1 1/2 teasp. Baking Powder
- 1 pinch Salt
- 90 g (6 1/2 tbsp.) Unsalted Butter, very cold, cubed
- 2 Eggs, room temperature
- 180 ml (3/4 cup) Heavy / Thickened Cream, full fat
- 1/2 teasp. Vanilla Extract, optional
- 140 g (3/4 cup) Dark Chocolate Chips, or preferred chocolate
- 1 Egg Yolk, optional, for the Egg Wash
- 1 tbsp Milk, optional, for the Egg Wash
For the Chocolate Ganache Drizzle
- 75 g (2.5 oz) Dark Cooking Chocolate, finely chopped
- 75 ml (5 tbsp.) Heavy / Thickened Cream
Instructions
Chocolate Chip Scones
- Preheat your oven to 180°C/350°F (160°C fan-forced). Line a baking tray with baking paper.
- In a large bowl, whisk together the dry ingredients: Flour, Caster Sugar, Baking Powder, and Salt. Add the cold, cubed Unsalted Butter. Cut the butter into the dry ingredients using your hands, a pastry cutter, or a food processor until the mixture resembles coarse crumbs (see Note 1 below).
- Stir in the Dark Chocolate Chips until evenly distributed.
- In a separate medium bowl, whisk the Eggs, Heavy Cream, and Vanilla Extract until just combined. Pour this wet mixture into the large bowl with the dry ingredients. Mix gently with a stiff spatula or your hands until just combined. Be careful not to overmix the dough, as this will result in tough scones.
- Transfer the dough onto a lightly floured surface (a large sheet of baking paper works well). Sprinkle a little more flour over the dough and gently roll it out into a thick layer, approximately 2 cm / 0.8 inch thick.
- Using a sharp round cookie cutter (approx. 8cm / 3inch, see Note 2), press straight down to cut out individual scones. Avoid twisting the cutter. Carefully transfer the cut scones onto the prepared baking tray. Gently gather any leftover dough, press it together, let it rest for 10-15 minutes, then re-roll and cut more scones.
Egg Wash & Baking
- If desired, whisk the Egg Yolk and Milk in a small bowl to create an egg wash. Lightly brush this over the tops of the scones for a beautiful golden, shiny finish.
- Bake for 15 to 20 minutes, or until the scones are puffed up, golden brown, and cooked through. Transfer them to a wire cooling rack to cool down completely before drizzling.
Chocolate Ganache Drizzle
- Place the finely chopped Dark Cooking Chocolate into a heat-proof bowl.
- Heat the Heavy Cream in a small saucepan over medium heat until it’s just about to boil (small bubbles will appear around the edges). Immediately remove it from the heat and pour it directly over the chopped chocolate. Let it sit undisturbed for 2 to 3 minutes to allow the chocolate to melt. Then, use a stiff spatula to gently stir the mixture together, starting from the center, until it is completely smooth and shiny.
- Set the ganache aside at room temperature for 15 to 30 minutes, or until it cools and thickens to a drizzling consistency. Transfer the thickened ganache into a piping bag with a small round nozzle (or a zip-top bag with a snipped corner) and drizzle generously over the cooled Chocolate Chip Scones. Allow the drizzle to set for a few minutes before serving. Enjoy!
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Notes
- Cutting the Butter: This crucial step can be done by:
- By Hand: Rub the dry ingredients and cold butter cubes between your palms and fingers until the mixture resembles coarse crumbs.
- With a Pastry Cutter: A simple tool that makes quick work of incorporating butter into flour.
- With a Food Processor: Pulse the dry ingredients and cold butter a few times until a crumbly mixture forms. Be careful not to overmix.
- Cookie Cutter Size: For this recipe, we used a round 8cm / 3inch cookie cutter, yielding approximately 15 scones. Adjusting the size will affect the total yield and baking time.
Nutrition (per serving)