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Dark Chocolate Scones




8-12 Scones




1 and ¾ cups of all-purpose flour

1 tbsp of baking powder 

2 tbsp of white sugar

1/3 cup of cocoa

¾ tsp of salt 

¼ cup of shortening

1 cup of good quality chocolate chips 

2 eggs, beaten

½ cup of milk or cream






1. Sift flour, baking powder, sugar, cocoa and salt into a large bowl. 

2. Cut in shortening with 2 knives or pastry cutter, until mixture resembles coarse oatmeal. 

3.  In a separate bowl, beat the 2 eggs, take a tablespoon of the eggs and set it aside in a small bowl to brush scones before baking. 

4.  Mix milk with the remainder of eggs.

5. Make a well in dry ingredients bowl (dig out/push some of the ingredients to the side) and add milk mixture. 

6. Add chocolate chips and stir everything quickly with a fork. (Don’t mix for too long or the dough will be too tough). 

7. Place dough on wax paper that’s lightly dusted with flour.

8. Knead gently 8-10 times. Cut dough in half and form into 2 balls. 

9. Pat or gently roll each ball out to a ½ inch thick square. 

10.  Cut each square into 4-8 wedges (depending how big you want them)

11. Transfer wedges to a greased cookie pan. Brush wedges with the tablespoon of egg.

12.  Bake 12-15 minutes at 450 F (for bigger scones 15 minutes, for small scones 12-13 minutes)

13. Let scones cool and top with melted chocolate if preffered. 




Celebrate Chocolate!

Happy Baking!


Chef Martin Lopez


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Professional Culinary Entertainment Services (PCES)
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