Glazed Chocolate Chunk Scones are tender and buttery and loaded with chocolate. A perfect pairing with a cup of coffee any time of day.
Chocolate Chunk scones are a guilty breakfast pleasure of mine. With so much chocolate and a powdered sugar glaze, is it really fair to call these scones ‘breakfast’? If you want to indulge in these scones for breakfast, your secret is safe with me. Grab a cup of coffee – or a glass of milk, if you prefer – and enjoy!
These scones are buttery, the heavy cream provides a richness, and there are loads of chocolate chunks. The powdered sugar glaze adds a sweet finishing touch.
What are we waiting for? Let’s get to the recipe and make these now! Please leave a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
Other scone recipes you may also enjoy
- Maple Chai Scones
- Cherry Chocolate Almond Scones
- Orange Scones
- Maple Walnut Scones
- Lemon Blueberry Scones with Lemon Glaze
- Jalapeno Popper Scones
Buttery scones are loaded with chocolate and drizzled with a powdered sugar glaze.
- 8 tablespoons butter (1 stick), cold and cubed
- 2 cups flour
- 3 tablespoons granulated sugar
- 1 tablespoon turbinado sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup semi-sweet chocolate chunks
- 1 cup heavy cream, plus extra for brushing on the top
- 1 1/2 teaspoons vanilla extract
- 1 egg
- 1/2 cup powdered sugar
- 3 tablespoons heavy cream
Preheat oven to 400 degrees.
In a mixing bowl, add the flour, sugars, baking powder, and salt. Stir to combine.
Add the cold, cubed butter. Using a pastry cutter, cut the butter into the flour mixture until the mixture resembles coarse crumbs with bits of butter about the size of small peas. Toss in the chopped chocolate.
Next, in a small pitcher or bowl, mix together the cream, vanilla, and egg. Then, pour the cream mixture into the flour and butter and gently stir to combine.
On a board lightly dusted with flour, shape the dough into a circle (about 8 inches). Cut into 6 large wedges or 8 smaller wedges. Transfer to a parchment-lined baking sheet. Brush the tops with extra cream.
Bake for 15-20 minutes lightly brown around the edges and a cake tester inserted in the center of a scone comes out clean. Let cool.
Meanwhile, add the powdered sugar and heavy cream to a small bowl. Whisk to combine. Add more cream as needed to achieve a drizzling consistency. Drizzle the glaze over the scones. Enjoy!