The Best Chocolate Chunk Scones

This post has been sponsored by Seattle's Best Coffee. All thoughts and opinions are my own. 

I made these scones for a Saturday morning catch up my girlfriends. I love scones because you don't need softened butter or room temperature eggs. I just grab everything out of the fridge, mix it together, and you end up with the most gorgeous treat.

And I don't know about you but a breakfast treat deserves something warm to wash it down. And let's be honest, coffee and chocolate were made for each other. They complement each other so well. So, we had a lovely cup of the dark roast Seattle's Best Coffee® Henry’s Blend® ground coffee with our scones. Yes, plural, as in I had more than one. 😉 

Just like I love making sure the ingredients I use in my recipes are the best quality, I want to make sure I am drinking the best quality coffee too. Seattle's Best Coffee sources the highest quality Brazilian coffees!!

Can we just take a moment to look at all that melty chocolate? I've posted scone recipes before and loads of recipes with chocolate. But this, my friends, is the perfect chocolate to batter ratio. I also opted for chunks not chips. You see, chips have stuff in them that makes them stay in their shape as chips. Cut-up chocolate bars do not stay in their shape; they melt and get ooey gooey. I always want ooey gooey.

For another chocolate chip favorite try my cookie cake or chocolate chip cheesecake recipe.

Let's get to the scones. 

What are the ingredients for chocolate chunk scones?

Like I said earlier, the beauty of these babies is using cold ingredients. Cold butter, cold eggs, and cold milk help create a tender and flaky scone. Pretty sure you already have these staples in your kitchen!

• All-Purpose Flour/ Plain Flour
• Baking Powder
• Granulated Sugar
• Butter
• Eggs
• Whole Milk
• Chocolate Chunks

I love to serve them with a scoop of my mock clotted cream.

How do you make chocolate chunk scones?

Like most recipes, let's start by preheating your oven to 410F/210C. Then, line a baking tray with a liner or parchment paper.

In a large bowl, mix together flour, baking powder, and sugar. 

Then, add your cold butter and mix until the butter is just combined—as in, the mixture still looks pretty dry but there are not large chunks of butter.

Set a medium bowl on a scale, add your eggs, and add enough milk to make 10oz—roughly 7oz ish or just under a cup of milk. You may not need all 10oz of liquid for the batter. Every batter is a little different.

Add half of the milk and egg mixture to the dry ingredients, mixing gently. 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. I like to use both dark and milk chocolate, but feel free to use whatever you want—chips will work, too.

Then, on a large clean surface or large liner, sprinkle some flour and add your scone batter, knead a few times, then roll out to about 1 inch thickness. Use a 2-inch cutter to make your individual scones. I used a water glass to cut my scones! 

Place 8 scones to a baking tray, and brush the tops with an egg wash (I just use the leftover milk and egg mixture). Press more chocolate chunks on top for an extra pretty scone.

Store the scones in the fridge until the oven is heated. This is a necessary step. You want the scone batter to be cold; this helps create a tender, flaky scone.

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.

How long will scones stay fresh?

Chocolate chunk scones are best served the day of, but you can store in an air-tight container for a few days.

Can I make scones the day before?

Since scones are best served the day of, I do not recommend baking ahead of time. You can make the scone batter the night before, cut the scones out, place them on a plate or tray, wrap tightly in plastic wrap, store in the fridge, and bake the following morning.

Can you freeze scones?

Sure! I place the unbaked scones on a baking tray or flat plate in the freezer until frozen, then transfer them to a freezer-safe bag. Just add a few minutes to the baking time when you want to enjoy them! 

I used to be opposed to freezing things, now, heck no! I freeze everything. Sometimes, your morning cup of coffee just needs a best friend. Chocolate chunk scones are Henry's Blend ground coffee's best friend for sure!! It's rich and dark and goes perfectly with the chocolate!!

Can you reheat scones?

Scones are pretty good reheated. Sometimes, we freeze them and freshen them up in the oven at 350F/180C for about 5-8 minutes.

I hope you give these scones a try. Next time, I might just add some of my Seattle's Best Coffee Henry’s Blend to the batter and have an extra dose of coffee. Chocolate coffee scones sound delicious...

P.s. check out my homemade clotted cream recipe for the best topping a scone ever did have!!

Please let me know if you make these chocolate chunk scones by leaving a rating and review below if you make them!

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