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
Glazed Chocolate Chunk Scones
- 8 tablespoons butter (1 stick), cold and cubed
- 2 cups flour
- 3 tablespoons granulated sugar
- 1 tablespoon turbinado sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup semi-sweet chocolate chunks
- 1 cup heavy cream, plus extra for brushing on the top
- 1 ½ teaspoons vanilla extract
- 1 egg
- ½ 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!