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Hot Chocolate Scones

Hot chocolate scones are tender cocoa scones studded with semisweet chocolate chips and finished with a marshmallow glaze. Bake them until set with a few moist crumbs on a toothpick, then drizzle once cooled.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling and setting 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 large baking sheet

Method
 

Make the scones
  1. Heat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Whisk the flour, cocoa powder, sugar, baking powder, and salt in a large bowl.
  3. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until the pieces are about pea-sized.
  4. Whisk the heavy cream, egg, and vanilla in a small bowl.
  5. Pour the cream mixture into the flour mixture and stir just until a shaggy dough forms.
  6. Fold in the chocolate chips.
  7. Turn the dough onto a lightly floured surface, gently bring it together, and pat it into an 8-inch round about 3/4 inch thick.
  8. Cut the dough into 8 wedges and arrange them on the prepared baking sheet about 1 inch apart.
  9. Bake for 18 to 22 minutes, until the scones are set and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool the scones on the baking sheet for 5 minutes.
  11. Transfer the scones to a wire rack and cool for 15 minutes.
Make the marshmallow glaze
  1. Whisk the powdered sugar, marshmallow creme, and milk in a small microwave-safe bowl until smooth, warming it for 10 seconds if needed to loosen it.
  2. Drizzle the glaze over the cooled scones.
  3. Let the glaze set for about 10 minutes before serving.

Notes

For tender scones, stop mixing as soon as the dough comes together. Store in an airtight container in the refrigerator for up to 3 days; freeze yes. For a dairy-free option, use plant-based butter, cream, and milk.