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Hot Chocolate Scones

Hot chocolate scones bake up tender with cocoa-rich centers, semisweet chocolate chips, and a smooth marshmallow glaze. Cut into wedges and bake until the tops look dry and the edges are set for a cozy bakery-style treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the scones
  • 2 cups all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.33 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp kosher salt
  • 6 tbsp unsalted butter cold and cut into small cubes
  • 0.5 cup semisweet chocolate chips
  • 1 egg large
  • 0.67 cup heavy cream cold
  • 1 tsp vanilla extract
For the marshmallow glaze
  • 0.5 cup marshmallow creme
  • 0.5 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 large baking sheet

Method
 

Make the scones
  1. Heat the oven to 400°F.
  2. Line a large baking sheet with parchment paper.
  3. Whisk the flour, cocoa powder, sugar, baking powder, and salt in a large bowl.
  4. Cut in the cold butter until the largest pieces are pea-size.
  5. Stir in the chocolate chips.
  6. Whisk the egg, heavy cream, and vanilla in a small bowl.
  7. Pour the egg mixture into the flour mixture and stir just until a shaggy dough forms.
  8. Turn the dough onto a lightly floured surface and gently press it into an 8-inch round.
  9. Cut the dough into 8 wedges.
  10. Transfer the wedges to the prepared baking sheet.
  11. Bake for 16–20 minutes, until the tops look dry and the edges are set.
  12. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Make the marshmallow glaze
  1. Stir the marshmallow creme and powdered sugar together in a small bowl.
  2. Stir in the milk until smooth.
  3. Drizzle the glaze over the cooled scones.
  4. Let the glaze set before serving.

Notes

For the best texture, keep the butter and heavy cream cold. Store in the refrigerator for up to 3 days; freeze unglazed scones for up to 2 months. For a dairy-free version, use plant-based butter, cream, and milk, plus dairy-free chocolate chips.