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Preparation time: 10mn
Cooking time: 15-20mn
For 10 to 15 scones (depending on my size)


  • 470g of flour
  • 30g unsweetened cocoa powder
  • 2 large tablespoons of baking powder
  • 75g sugar
  • 125g semi-salted butter
  • 30cl of semi-skimmed milk (+ 1 little for the gilding)
  • 150g chocolate chips


  1. Preheat the oven to 200 °.
  2. In a salad bowl (or in the bowl of the food processor), sift the flour and baking powder then pour in the sugar. Add the butter in small pieces and rub the mixture between your fingers (or mix on medium speed with the foil) until it is sandy. The result is crumbs that look like breadcrumbs or wet sand. Slowly pour in the milk and mix with a fork (or the foil) to obtain a soft dough that is neither too sticky nor too dry (if necessary add a little flour or milk to rectify).
  3. Place this dough on a floured board and roll it out to 3 cm thick. Cut out circles there with a cookie cutter 5 to 7cm in diameter, see 4cm for mini ones ( ideally fluted to get the pretty notches all around ). Arrange them on a sheet of baking paper on the baking sheet and brush the top of the scones with a little milk.
  4. Bake for 15 to 20 minutes at 200 ° (preferably static heat) until the chocolate scones are well inflated (the cooking time depends on their size).
  5. Enjoy the hot, warm or cold double chocolate scones. Plain scones are best enjoyed with Clotted Cream, but double chocolate scones are sufficient on their own. You can accompany them with a little salted butter or spread, but only for the most greedy.


- The scones can be kept for 4 days in an airtight box in a cool place.
- To obtain this beautiful characteristic slit in the middle of the scones which allows them to be opened in half without a knife, they must be kneaded as little as possible otherwise they will be completely deformed during cooking. Knead just enough to distribute the chocolate chips to your chocolate scones. When you collect the leftover dough, lump it together quickly rather than re-kneading. And on the cooking side, use the static pastry mode rather than cooking with hot air.