Double Chocolate Chip Scones

Scones are one staple British breakfast/brunch/afternoon tea treat. It’s also commonly just a plain scone, and to be honest they are extremely tasty on their own, and without any additional flavoring. However, because I absolutely love chocolate, and had some chocolate chips left over from a previous bake, I thought why not change things up a bit. So in true Ammna ‘extra’ style, I’ve created the perfect double chocolate chip scone recipe, that is chocolatey, fluffy, tasty, and perfect for any brunch or breakfast you might be having or treating others to. It only takes 15 minutes to prep and another 15 to bake, so if you’ve got the ingredients at home, and have 30 min to whip up some amazing breakfast/brunch to impress,then this is your ‘to-go’ recipe! 😉 You dont be disappointed, I promise!

Here’s how you bake them!


  • 450 g flour
  • 50 g dark cocoa
  • 80 g cold butter, cut into cubes, and kept in the fridge until time to use
  • 6g sugar
  • 2 large eggs
  • 5 tsp baking powder
  • 1/2 cup dark chocolate chips
  • 125 ml cream
  • 125 ml buttermilk
  • 1 egg beaten with a little cream to brush over the scones with


  • Preheat the oven to 220C and line you baking trays with baking paper, you will need two trays, as this recipe will give you 16 scone each diameter of 6cm roughly.
  • In a large bowl, pour the flour, cocoa, and the butter cubes from the fridge. With your fingers, gently just break or rub the butter into the flour, so it starts to resembles breadcrumbs.
  • Then add the sugar, eggs, chocolate chips and baking powder use a fork to mix art first so all of the ingredients start looking like large breadcrumbs.
  • Then add the buttermilk, and mix with your hands, until the dough starts to come together, gently, and not too much. Then add in the cream, and mix again, dont push too hard, and dont over mix. Just when the dough starts to come together, fold it out onto a lightly floured surface, and fold in one side of the dough, then turn the dough 90 degrees, and fold again, turn, and folds, turn and fold – this is called ‘chaffing’, and creates the puffy layers in a scone. Don’t over fold the dough, just do it until all bits are combined, and you have a do ugh that you can roll out, and work with.
  • Then grab your rolling pin, and roll out the dough to roughly 2 -3 cm thickness. Grab a round cookie cutter (I used one thats 6cm in diameter, you could alternately just cut them out or use something else like the top of a jar to cut out).
  • Cut out your scones, and gently shake the cutter so they fall out, you dont want to press them out, as this would flatten the surface.
  • Place them onto your baking tray, and with a pastry brush, brush the egg/cream mixture on top and bake int he oven for 12-15 minutes.
  • Take them out of the oven, and either eat straight away or cool them off, and store them in an air-tight container for a couple of hours before your ready to eat them. You Cana so quickly pop them in the microwave or oven for 30 sec, just to heat them up a bit before eating!



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