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These triple chocolate scones are decadently rich and irresistible. Each bite is filled with semisweet chocolate chips and finished with a smooth chocolate drizzle—perfect for chocolate lovers and easy enough for home bakers.
I bake a lot of gluten-free scones and have perfected the balance of a crisp exterior with a tender, moist center. This triple chocolate version quickly became a favorite in our house—rich chocolate flavor in every bite, plus chocolate chips and a glaze on top.
These scones are versatile: serve them for brunch, as a dessert, or a chocolatey snack any time of day. They’re straightforward to make and rewarding to share.
Why You’ll Love These Triple Chocolate Scones…
- Triple the chocolate: cocoa in the dough, chips inside, and a chocolate glaze on top.
- Simple method: no fancy equipment required—just combine, shape, slice, and bake.
- Great for multiple occasions: brunch, dessert, or a treat with coffee.
What You’ll Need…
- Gluten free flour — I use Bob’s Red Mill 1-to-1 for consistent results.
- Unsweetened cocoa powder — use natural (not Dutch-process) cocoa.
- Baking powder
- Baking soda
- Fine sea salt
- Unsalted butter — keep it cold and cut into cubes.
- Sugar
- Half and half — or mix equal parts cream and whole milk.
- Plain Greek yogurt
- Vanilla extract
- Semisweet chocolate chips
How To Make…
Start by preheating the oven and preparing a lined baking sheet. Whisk together the dry ingredients in a large bowl, then cut in the cold butter with a pastry blender or two knives until the mixture resembles coarse sand with pea-sized bits of butter.
In a separate bowl, mix the sugar, half and half, Greek yogurt, and vanilla. Fold the wet mixture into the dry ingredients until combined, then fold in the chocolate chips.
Transfer the dough to the lined baking sheet and shape it into a slightly flattened round using your hands. Use a sharp knife to slice the round into eight even wedges—leave them on the sheet and bake at 400°F for 18–20 minutes, until the tops are slightly crisp. Let the scones cool completely on the baking sheet before glazing.
When cooled, drizzle the melted chocolate over the scones with a spoon or piping bag and enjoy.
Tips For Making The Best Chocolate Scones…
- Weigh your flour for accuracy—use 259 grams for this recipe. Too much flour makes dry scones.
- Keep the butter cold; you do not want it at room temperature.
- The dry mixture should look like coarse sand with visible bits of butter after cutting it in.
- The dough can be crumbly; press it together on the baking sheet to form the disc.
- Slice the disc into wedges and avoid moving pieces before baking—press any loose bits back into place.
- Allow scones to cool before glazing. Use a spoon for a relaxed drizzle or a piping bag for neat lines.
Ingredient Substitutions…
- To try a vegan version, swap in non-dairy butter, dairy-free yogurt, and a plant-based milk. I haven’t tested this, so results may vary.
- If you don’t have half and half, mix equal parts heavy cream and whole milk. Whole milk alone can work in a pinch but will yield a slightly less rich scone.
Did you try my triple chocolate scones? Leave a comment below or tag me on Instagram @justastastyblog with #justastastyblog. And don’t forget to subscribe to get new recipes delivered to your inbox!
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For More Gluten Free Scone Recipes, Check Out My…
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📖 Recipe
Triple Chocolate Scones – Gluten Free, Eggless
Ingredients
- 1 ¾ cups (259g) gluten free flour blend
- ¼ cup (21g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, cold and cubed
- ½ cup (100g) granulated sugar
- ½ cup (120ml) half and half
- ¼ cup (57g) Greek yogurt
- ½ teaspoon vanilla extract
- ½ cup (85g) semisweet chocolate chips
For the glaze:
- ⅔ cup (113g) semisweet chocolate chips, melted
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt. Cut in the cold butter with a pastry blender or two knives until the mixture forms pea-sized crumbs.
- In a smaller bowl, combine the sugar, half and half, Greek yogurt, and vanilla. Fold the wet mixture into the dry ingredients until just combined, then fold in the chocolate chips.
- Transfer the dough to the prepared sheet and shape it into a round disc. Slice into 8 wedges with a sharp knife. Bake 18–20 minutes or until slightly crisp on top. Cool completely before glazing.
- Drizzle the melted chocolate over cooled scones using a spoon or piping bag.
Notes
- If you don’t have half and half, mix equal parts heavy cream and milk.
- The dough may be slightly crumbly but should hold together when pressed on the baking sheet.