Double Chocolate Scones With Cinnamon Butter Recipe

Name: Double Chocolate Scones With Cinnamon Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; ½ cup unsweetened cocoa powder; ⅓ cup packed light brown sugar; 2 teaspoons baking powder; ¾ teaspoon baking soda; ⅛ teaspoon salt; 1 cup unsalted butter (1 stick cut into pieces and 1 stick softened); 1 cup semi-sweet chocolate chips; 1 large egg; ¾ cup buttermilk; 2 tablespoons granulated sugar; ¼ cup confectioners' sugar; 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon

Servings: persons

2 cups flour
½ cup unsweetened cocoa powder
⅓ cup packed light brown sugar
2 teaspoons baking powder
¾ teaspoon baking soda
⅛ teaspoon salt
1 cup unsalted butter (1 stick cut into pieces and 1 stick softened)
1 cup semi-sweet chocolate chips
1 large egg
¾ cup buttermilk
2 tablespoons granulated sugar
¼ cup confectioners' sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon

1
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2
In a food processor, combine flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
3
Add the cut up pieces of butter and pulse until coarse crumbs form.
4
Transfer to a large bowl and stir in the chocolate chips.
5
In a small bowl, mix the egg and buttermilk until just combined.
6
Add to the dry ingredients and stir until the dough just come together.
7
Divide the dough into 2 equal parts and place on the prepared baking sheet.
8
With lightly floured hands, shape each piece into a flat, round cake about 6 inches in diameter.
9
Using a sharp, straight-edged knife, cut each round into 6 equal wedges, leaving them in place.
10
Sprinkle the tops with the granulated sugar and bake until firm in the center when lightly touched, about 20-25 minutes.
11
Transfer to a rack and let cool slightly before breaking into wedges.
12
In a small bowl, using a hand mixer or a fork, beat the softened butter with the confectioners' sugar, vanilla and cinnamon until light and fluffy.
13
Serve with the warm scones.

1379

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups flour, ½ cup unsweetened cocoa powder, ⅓ cup packed light brown sugar, 2 teaspoons baking powder, and more.

Yes, Double Chocolate Scones With Cinnamon Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Chocolate Scones With Cinnamon Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions