clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chocolate chunk scone broken into pieces on a silpat lined baking sheet

Chocolate Chunk Scones

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


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let them cool on the pan for 5 minutes before transferring to a wire rack.


Optional- served with real clotted cream and preserves

  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast
  • Method: Bake
  • Cuisine: English

Keywords: chocolate chunk scones, traditional english scones, how to make scones

Recipe Card powered byTasty Recipes
chocolate cheesecake on a white plate with a cup of coffee in the background with some silverware on a grey background
confessions of a baking queen logo

The 5 Best

Chocolate Recipes