Name: Chocolate Chunk Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: English
Ingredients: 16oz (457 Grams/ 3 cups+ 1/2 heaping cup) All-Purpose Flour; 4oz (1 Stick/ 8 Tablespoons) Browned Butter, cold but not rock hard; 4oz (120 Grams/ 1/2 heaping cup) Granulated Sugar; 1 Tablespoon Baking Powder; 2 Large Eggs, at room temp.; 8oz (1 Cup) Whole Milk; 4oz Chocolate Chunks

Tender and traditional scones are filled with chocolate chunks and brown butter. Perfect for breakfast, brunch, a snack or a homemade gift.

chocolate chunk scone broken into smaller pieces on a white marble slab with a white and blue linen in the background

Scones and shortbread are the two treats my mom made the most. If we were lucky we would get some chocolate chunk ones, no offense to currants/ raisins/ cranberries but seriously chocolate is wayyyyy better!

For this recipe I used some of my chilled brown butter, I absolutely love the nutty hint it gives and the addition of the gorgeous brown flecks. They make me so happy, just like when you see vanilla bean flecks- gorgeous!

two pieces of chocolate chunk scones on a white surface

If you have never browned butter before make sure to check out my how to brown butter post- there are step by step photos to guide you along the process. Just remember, once the butter has browned pour it into a heatproof dish otherwise the butter will continue to brown in the pot, which could burn it.

Traditionally scones are served with jam and clotted cream, usually, when there is chocolate involved I don't make the clotted cream but let me tell you it is delicious!! Homemade clotted cream is surprisingly easy- check out my how to make clotted cream post.

piece of a chocolate chunk scone on a silpat lined baking sheet

How do you make chocolate chunk scones?

This recipe is based on my mom's scone recipe. You only need a few simple ingredients.

dry ingredients in a large metal bowl for a chocolate chunk scone recipe

brown butter chunks added to dry ingredients in a large metal bowl for a chocolate chunk scone recipe

Start by mixing together flour, baking powder, and sugar. Then add your cold butter, mix until the butter has just combined, as in the mixture still looks pretty dry but there are not large chunks of butter.

scone batter before the liquid in a large metal bowl on a white surface with a white and blue linen

Then in a bowl set on a scale add your egg and then add enough milk to make 10oz. You may not need all 10oz of liquid, or you may. Every batter seems to be different. You want your scone batter to be pretty dry so it holds its shape. Then fold in the chocolate chunks and knead the dough a few times then roll out to 1-inch thickness. Then I like to use a 2-inch cutter to cut my scones.

chocolate chunks added to scone batter in a large metal bowl on a white surface with a white and blue linen

Place 8 on a Silpat (affiliate link) or parchment lined baking sheet then brush with an egg wash and sprinkle a little bit more sugar on top.

a measuring cup with an egg mixture and pastry brush sitting on a sheet pan of chocolate chunk scones before baking on a white surface with a white and blue linen

Store in the fridge until the oven is heated. Bake for 8 minutes then rotate the pan and bake for another 5-8 minutes you want golden brown scones so keep an eye on the oven.

Let them cool on the pan for 5 minutes before transferring to a wire rack.

chocolate chunk scones on a silpat lined baking sheet just out of the oven on a white surface

Can you make scones ahead of time?

Scones are best eaten the day they are made but you can reheat them the next day. I wrap them in foil and warm them in a 350F/180C oven for about 5-10 minutes. You can also freeze them. We freeze them until we need them then let them come to room temp over a couple hours and even pop in the oven or microwave for a couple minutes to warm up.

More chocolate recipes

chocolate chunk scone broken into pieces on a silpat lined baking sheet

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Chocolate Chunk Scones

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These chocolate chunk scones are tender and traditional, filled with chocolate chunks and brown butter. Perfect for breakfast, brunch, a snack or a homemade gift.

Total Time: 30 minutes
Yield: 10 Large Scones 1x

Ingredients

Units Scale

16oz (457 Grams/ 3 cups+ ½ heaping cup) All-Purpose Flour
4oz (1 Stick/ 8 Tablespoons) Browned Butter, cold but not rock hard
4oz (120 Grams/ ½ heaping cup) Granulated Sugar
1 Tablespoon Baking Powder
2 Large Eggs, at room temp.
8oz (1 Cup) Whole Milk
4oz Chocolate Chunks

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Instructions

Preheat oven to 410F. Start by mixing together flour, baking powder and sugar in a large bowl. Then add your cold butter, mix until the butter has just combined, as in the mixture still looks pretty dry but there are not large chunks of butter.
Then in a bowl set on a scale add your egg and then add enough milk to make 10oz. You may not need all 10oz, or you may. Every batter seems to be different.
Add half of the milk and egg mixture and continue to add until you have a cohesive scone batter, you want your scone batter to be pretty dry so it holds its shape. Add in the chocolate chunks. Then on a large clean surface or large Silpat (affiliate link)liner sprinkle some flour and add your scone batter, knead a few times then roll out to about 1 inch thick and using a 2-inch cutter make your individual scones.
Place 8 on a Silpat (affiliate link) lined half sheet baking sheet then brush with an egg wash ( I just use the leftover milk and egg mixture) and sprinkle a little bit more sugar on top. Store in the fridge until the oven is heated. Bake for 8 minutes then rotate the pan and bake for another 5-8 minutes you want golden brown scones so keep an eye on the oven.
Let them cool on the pan for 5 minutes before transferring to a wire rack.