As far as I’m concerned, you just can’t get enough chocolate. I can’t comprehend not liking it. Chocolate may just course through my veins, y’all. So anytime I can ramp it up a bit, you just know I’m gonna’ do that. It’s a 3 times the chocolate hit with these Lovely Triple Dark Chocolate Scones.

If you’re a milk chocolate fan, I love you anyway. Go ahead and make these with whatever your favorite chocolate just might be.

I’m probably more drawn to scones than muffins at breakfast and brunch probably because they usually aren’t as sweet. These are a little sweeter than my Cherry Almond Scones (celebrate #NationalCherryMonth) or  Double Cinnamon Scones (a blog-follower favorite), but it IS the season for sweet, chocolatey goodness, isn’t it?

triple chocolate scones

Chocolate batter + chocolate chunks + chocolate ganache. What more could you ask for?

Make these soon. And…it really doesn’t have to be Valentines either.

Lovely Triple Chocolate Scones


  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips
  • 2 parts dark chocolate chips to 1 part cream (I start with 1/4 cup cream.)


  1. Preheat the oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place the flour, cocoa, sugar, baking powder, and salt the bowl of a food processor and pulse to combine.
  4. Cut in the butter by pulsing until the pieces are pea-sized.
  5. In a small bowl, whisk the cream, egg, and vanilla.
  6. Pour into the dry ingredients, and pulse together just until the dough gathers itself into a ball.
  7. Remove from food processor and knead in chocolate chips.
  8. Transfer the dough to a piece of waxed paper sprinkle with cocoa powder. Sprinkle top of dough with additional cocoa powder and top with another piece of waxed paper.
  9. Gently press or roll the dough to flatten and cut with a heart-shaped cookie cutter, if desired. Place on baking sheet about 1-inch apart.
  10. The dough can also just be flattened about 1 1/2-inches thick onto the parchment-lined baking sheet and scored into 6 wedges if you prefer.
  11. Bake for 20 to 25 minutes, or until set. Cool on a wire rack.
  1. In a small glass bowl or measuring cup, heat 1/4 cup cream to just boiling in the microwave.
  2. Add in 1/2 cup dark chocolate chips, stirring gently to melt. Allow to cool to room temperature.
  3. Pour ganache over scones, allowing ganache to set before serving.
  4. Garnish as desired.