These Chocolate Glazed Chocolate Scones are pure heaven in every bite. They are lovely gluten-free chocolate scones that I drizzled with chocolate glaze for even more chocolate punch. Luscious and not overly sweet, these are a lovely addition to your breakfasts, brunches, or luncheons.
The coarse sugar on the top gives them a nice crunch and a little sweetness and the chocolate drizzle takes them over the top! The Artist decided to have his scone smeared with some Italian orange marmalade and I have to admit, they were pretty darn fantastic that way too.
These are the perfect breakfast or brunch treat to make when you have overnight guests or family visiting. I also like to serve them as an afternoon snack with a cup of tea or espresso to refresh after a day of exploring, shopping, or any other activities. They give me the boost I need before getting back in the kitchen to create dinner for my crowd.
The Artist dislikes typical overly sweet American desserts. When I suggested he take the extra scones to the office to share, he politely told me that that wouldn’t be necessary this week … he is planning on eating them all, LOL!!
Unlike most jobs, blogging can be a lonely career with little contact with the outside world. But luckily there are blogging conferences where we can find like-minded people. There is no better place than a food conference for meeting people who are just as excited about food as you are.
Instead of your friend’s eyes glazing over as you describe your recent trip to the Farmer’s Market or specialty food shop, everyone at these conferences leans forward to hear what you’ve found and share their own recent finds. It truly feeds my soul to be surrounded with other food lovers and spending time with people as passionate about cooking, baking, and ingredients as I am. They are definitely my tribe!
I hope you give these Chocolate Glazed Chocolate Scones a try. You will love how easy they are to make and they are so delicious that they disappear before you know it.
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Because we are moving, this week’s Chocolate Monday is published on Sunday. We will be on the road to our new home tomorrow and I won’t be able to be online so I’m sharing the recipe a day early. I hope you enjoy these wonderful scones!!
Ingredients needed for Chocolate Glazed Chocolate Scones:
- GF all-purpose flour or regular flour, xanthan gum, cocoa powder
- Sugar, baking powder, baking soda, salt, butter, vanilla, eggs
- Half and half or milk, coarse sugar crystals, chocolate chips
PRO Tip:
Cutting the butter into the dry ingredients is very similar to making pie pastry. You are looking for pieces that range from little to pebble size. Having some larger pieces is beneficial so don’t worry about making it so perfect with tiny pieces throughout!
How to make Chocolate Glazed Chocolate Scones:
- Prepare the Scones: Mix together the flour, cornstarch, xanthan gum, cocoa, sugar, baking powder, baking soda, and salt until fully blended. Cut in the butter until the mixture is crumbly, lumpy is good.
- Whisk together the vanilla, eggs, and milk. Make a well in the dry ingredients and pour in the egg mixture. Stir with a fork until evenly moist; if it is too dry add more milk 1 tsp at a time until the dough comes together.
- Divide dough in half and pat half of it into a circle and place on a parchment-lined baking sheet. Form it into a 6-inch circle about 3/4-inch thick and repeat with the other half of the dough. Cut each circle into 6 wedges pressing straight down without a sawing motion. Dip the knife in flour after each cut and sprinkle the tops with coarse sugar.
- Bake at 375°F (191°C) for 15 to 20 minutes until they look dry on top, smell fully baked, and a toothpick inserted in the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely, removing the parchment paper so they don’t steam.
- You can wrap each wedge tightly in plastic wrap and store in an airtight container in the refrigerator for several days. Glaze them when they have returned to room temperature right before serving for the best texture.
- Make the Glaze: Place the chocolate chips in a heat-proof bowl. Heat the half and half or milk in a small saucepan until hot but not boiling. Remove from the heat, pour over the chocolate and let them sit for a few minutes, then stir until the mixture is smooth and glossy.
- Transfer to a plastic baggy when cooled a bit or use a piping bag fitted with a round tip. If using a baggy, press the glaze into one corner, tip it up and snip off the tip of the corner creating a small hole. Drizzle the glaze over the cooled scones and serve.
PRO Tip:
If you add too much liquid to the mix, just bake these a little longer. Use your best judgment and I know you’ll be happy!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Measuring spoons
- Baking sheet
- Parchment paper
- Large mixing bowl
- Bench knife
- Mixing bowls
- Piping bags and piping tips
Gluten-Free Tips:
Even if your gluten-free flour blend includes xanthan gum, adding a touch more will give your scones a little more chew and help reduce the tendency to be crumbly. The problem with blends that include the gums is that you can never be sure how much of it gets into each cup you scoop out of the container. I often add a pinch to recipes just to be sure.
You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Chocolate Glazed Chocolate Scones (Gluten Free)
These Chocolate Glazed Chocolate Scones are pure heaven in every bite. They are lovely gluten-free chocolate scones that I drizzled with chocolate glaze for even more chocolate punch. Luscious and not overly sweet, these are a lovely addition to your breakfasts, brunches, or luncheons.
Ingredients
Scones
- 2 cups (240g) unbleached all-purpose flour or GF 1 to 1 flour blend*
- 1/2 cup (56g) cornstarch (if using gluten-free flour)
- 3/4 tsp xanthan gum; only if using GF flour (if your GF blend contains xanthan, use just 1/4 tsp)
- 1/4 cup (21g) Dutch-process unsweetened cocoa
- 1/2 cup (99g) granulated sugar
- 1 tbsp (12g) baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (8 tbsp; 1 stick; 113g) cold butter, cut into small pieces
- 1 tsp vanilla extract
- 2 large eggs (100g)
- 1/2 to 3/4 cup (114g to 170g) half-and-half or milk, as needed
- Coarse sugar crystals, optional
Glaze
- 2/3 cup (113g) semisweet or bittersweet chocolate chips
- 1/4 cup (57g) half & half or milk
Instructions
- Preheat the oven to 375°F. Lightly grease a baking sheet with sides or line it with parchment.
- Prepare the Scones: In a large mixing bowl, combine the flour, cornstarch & xanthan gum (if using gluten-free flour), cocoa, sugar, baking powder, baking soda, and salt together. Whisk until completely incorporated.
- With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture is crumbly. Leave some larger pieces of butter for a more tender scone, you do not need to be perfect at this stage, lumpy is good.
- In a small bowl, whisk together the vanilla, eggs, and milk.
- Make a well in the center of the dry ingredients. Add the liquid ingredients to the dry ingredients, stirring with a fork until the mixture is evenly moist. If the dough is too dry and you are having trouble getting all the dry ingredients incorporated, add a little more milk, 1 tsp at a time until the dough comes together.
- Divide the dough in half, pat half into a circle in your hands and place on the baking sheet. Pat it gently into a 6-inch circle about 3/4" thick. Repeat with the second half of the dough. Cut each circle into 6 wedge-shaped pieces with a sharp knife, pressing straight down without sawing. Dip the knife in flour (or gluten-free flour) after each cut. This allows the scones to rise higher. Sprinkle the tops with coarse sugar if desired.
- Bake the scones for 15 to 20 minutes, until they look dry on top, smell fully baked, and a toothpick inserted into the center of one comes out clean. Remove from the oven and transfer to a rack to cool completely.
- If you won’t eat all of these in one sitting, you can wrap each wedge individually in plastic wrap and store in an airtight container in the refrigerator for several days. Glaze them once they have returned to room temperature right before serving for the best texture.
- Make the Glaze: Place the chocolate chips in a heatproof bowl. Pour the half and half or milk into a small saucepan. Heat over low heat until the cream is very hot but not boiling. Remove from the heat, pour over the chocolate, let it sit a few minutes, and whisk until the chips are fully melted and the mixture is smooth. Set aside to cool slightly.
- Transfer to a plastic baggie or piping bag fitted with a round tip. If using a baggie, press the glaze into one corner and twist the top closed tightly. Holding the baggie in your hand turn it so the tip is facing up and snip off the corner so you have a small hole. Drizzle the glaze over the cooled scones. You can reheat individual scones very briefly in the microwave; watch closely so their icing doesn't melt and run.
Recipe found at www.theheritagecook.com
Notes
Even if your gluten-free flour blend includes xanthan gum, adding a touch more will give your scones a little more chew and help reduce the tendency to be crumbly. The problem with blends that include the gums is that you can never be sure how much of it gets into each cup you scoop out of the container. I often add a
pinch to recipes just to be sure.
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 206Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 188mgCarbohydrates: 36gFiber: 2gSugar: 2gProtein: 7g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Sept 2013. The article was updated in 2023.
