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For all chocolate lovers out there—these Chocolate Scones are a dream come true! They’re tender on the inside, slightly crisp on the edges, and stuffed with a smooth chocolate cream cheese filling, then topped with extra chocolate sauce for double the indulgence. No fancy baking skills required—just simple steps to get a bakery-worthy treat. Let’s bake!

📜 Ingredients List (Makes 6–8 scones)

For the Chocolate Cream Cheese Filling

120g cream cheese (softened at room temperature, for a smooth texture)
20g powdered sugar (icing sugar, sifted to avoid lumps)
10g unsweetened cocoa powder (sifted to prevent clumps)
49g chocolate sauce (store-bought or homemade; choose thick, rich sauce)

For the Chocolate Scone Dough

150g cake flour (low-gluten flour; key for tender scones—do not substitute with all-purpose flour)
4g baking powder (check expiration date to ensure it’s active)
10g unsweetened cocoa powder (sifted for even color)
35g granulated sugar (adjust to taste if you prefer less sweetness)
1g salt (a pinch, to enhance chocolate flavor)
40g unsalted butter (frozen, then grated; cold butter keeps scones flaky)
50g whole milk (cold, for binding the dough—avoid warm milk)
35g heavy cream (cold, adds richness and tenderness)

For Topping

2–3 tbsp chocolate sauce (extra, for drizzling after baking)
Chocolate shavings or chocolate chips (optional, for decoration)

👩🍳 Step-by-Step Instructions

1. Prepare the Chocolate Cream Cheese Filling

In a medium mixing bowl, add the softened cream cheese. Use a spatula to mash it gently until smooth (no lumps left—softened cream cheese is easier to mix).
Sift 20g powdered sugar and 10g cocoa powder into the bowl (sifting ensures the filling is silky, not grainy).
Pour in 49g chocolate sauce. Stir the mixture with a spatula until fully combined—you should get a thick, smooth filling.
Transfer the filling into a piping bag (no tip needed, or use a round tip). Seal the top of the piping bag and set it aside at room temperature (keep it from getting too cold, which makes piping hard).

2. Make the Chocolate Scone Dough

Mix dry ingredients: In a large mixing bowl, add 150g cake flour, 4g baking powder, 10g sifted cocoa powder, 35g granulated sugar, and 1g salt. Use a whisk to stir the dry ingredients for 1–2 minutes, ensuring they’re evenly mixed.
Incorporate cold butter: Take the frozen, grated butter and add it to the dry ingredient bowl. Use your fingertips to rub the butter into the flour mixture—work quickly to keep the butter cold (cold butter creates flaky layers in scones). Keep rubbing until the mixture looks like coarse breadcrumbs (no butter chunks larger than a pea).
Add wet ingredients: Make a well in the center of the crumb mixture. Pour in 50g cold milk and 35g cold heavy cream. Use a silicone spatula to gently fold the dry ingredients into the wet ones—stop mixing as soon as the dough starts to come together (do not overmix! Overmixing makes scones tough).
Shape the dough: Transfer the dough onto a lightly floured surface. Gently press the dough into a thick disk (about 2cm thick). Then, fold the disk in half, press it down again, and repeat this “fold-and-press” step 2–3 times. This creates flaky layers without overworking the dough.

3. Shape the Scones & Chill

Divide the dough: Use a sharp knife or a scone cutter to divide the dough into 6–8 equal portions (if using a cutter, press straight down—do not twist, as twisting prevents even rising).
Form “bowl” shapes: Take one portion of dough and gently press the center with your thumb to create a small “bowl” (about 1–1.5cm deep). Be careful not to press through the bottom—you just need space for the filling.
Chill the scones: Place the shaped scones on a baking tray lined with parchment paper. Put the tray in the refrigerator and chill for1 hour (chilling relaxes the gluten in the dough, making scones rise better and stay tender).

4. Fill & Bake the Scones

Preheat the oven: 30 minutes before baking, preheat your oven to175°C (347°F). Make sure the oven rack is in the middle position for even heating.
Fill the scones: Take the chilled scones out of the fridge. Take the prepared chocolate cream cheese filling (piping bag) and snip off the tip. Pipe a generous amount of filling into the “bowl” of each scone—don’t overfill, or the filling may leak out while baking.
Bake: Put the tray into the preheated oven. Bake for25 minutes. Halfway through baking, rotate the tray 175°C (347°F) to ensure all scones bake evenly. The scones are done when they feel firm to the touch and a toothpick inserted into the dough (not the filling) comes out clean.

5. Top & Serve

Cool slightly: Once baked, take the scones out of the oven and let them cool on the tray for 5–10 minutes (this helps the filling set a little).
Add toppings: Drizzle extra chocolate sauce over the top of each scone. If using, sprinkle chocolate shavings or chocolate chips on top while the scones are still warm (the warmth helps the chocolate stick).

💡 Pro Tips for Perfect Chocolate Scones

Keep ingredients cold: Cold butter, milk, and cream are essential for flaky scones. If the butter starts to melt while rubbing, put the bowl in the fridge for 5 minutes to cool it down.
Don’t overmix the dough: Overmixing develops gluten, which makes scones dense and tough. Stop mixing as soon as the dough comes together—even if there are a few dry crumbs left.
Chill properly: 1 hour of chilling is non-negotiable. It prevents the scones from spreading too much in the oven and keeps them tender.
Customize the filling: If you don’t have chocolate sauce, replace it with melted dark chocolate (let it cool slightly before mixing into the cream cheese).

Enjoy these warm chocolate scones with a cup of coffee or hot milk—each bite has a tender, chocolatey scone base, a creamy filling, and a sweet chocolate top. Pure joy for chocolate lovers! 😊

Rich Chocolate Scones with Cream Cheese Filling 🍫

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Course: Dessert

Cuisine: French

Servings:

Calories: 438kcal

Ingredients

For the Chocolate Cream Cheese Filling

120 g cream cheese softened at room temperature, for a smooth texture
20 g powdered sugar icing sugar, sifted to avoid lumps
10 g unsweetened cocoa powder sifted to prevent clumps
49 g chocolate sauce store-bought or homemade; choose thick, rich sauce

For the Chocolate Scone Dough

150 g cake flour low-gluten flour; key for tender scones—do not substitute with all-purpose flour
4 g baking powder check expiration date to ensure it’s active
10 g unsweetened cocoa powder sifted for even color
35 g granulated sugar adjust to taste if you prefer less sweetness
1 g salt a pinch, to enhance chocolate flavor
40 g unsalted butter frozen, then grated; cold butter keeps scones flaky
50 g whole milk cold, for binding the dough—avoid warm milk
35 g heavy cream cold, adds richness and tenderness

For Topping

2 –3 tbsp chocolate sauce extra, for drizzling after baking
Chocolate shavings or chocolate chips optional, for decoration

Instructions

Prepare the Chocolate Cream Cheese Filling

In a medium mixing bowl, add the softened cream cheese. Use a spatula to mash it gently until smooth (no lumps left—softened cream cheese is easier to mix).
Sift 20g powdered sugar and 10g cocoa powder into the bowl (sifting ensures the filling is silky, not grainy).
Pour in 49g chocolate sauce. Stir the mixture with a spatula until fully combined—you should get a thick, smooth filling.
Transfer the filling into a piping bag (no tip needed, or use a round tip). Seal the top of the piping bag and set it aside at room temperature (keep it from getting too cold, which makes piping hard).

Make the Chocolate Scone Dough

Mix dry ingredients: In a large mixing bowl, add 150g cake flour, 4g baking powder, 10g sifted cocoa powder, 35g granulated sugar, and 1g salt. Use a whisk to stir the dry ingredients for 1–2 minutes, ensuring they’re evenly mixed.
Incorporate cold butter: Take the frozen, grated butter and add it to the dry ingredient bowl. Use your fingertips to rub the butter into the flour mixture—work quickly to keep the butter cold (cold butter creates flaky layers in scones). Keep rubbing until the mixture looks like coarse breadcrumbs (no butter chunks larger than a pea).
Add wet ingredients: Make a well in the center of the crumb mixture. Pour in 50g cold milk and 35g cold heavy cream. Use a silicone spatula to gently fold the dry ingredients into the wet ones—stop mixing as soon as the dough starts to come together (do not overmix! Overmixing makes scones tough).
Shape the dough: Transfer the dough onto a lightly floured surface. Gently press the dough into a thick disk (about 2cm thick). Then, fold the disk in half, press it down again, and repeat this “fold-and-press” step 2–3 times. This creates flaky layers without overworking the dough.

Shape the Scones & Chill

Divide the dough: Use a sharp knife or a scone cutter to divide the dough into 6–8 equal portions (if using a cutter, press straight down—do not twist, as twisting prevents even rising).
Form “bowl” shapes: Take one portion of dough and gently press the center with your thumb to create a small “bowl” (about 1–1.5cm deep). Be careful not to press through the bottom—you just need space for the filling.
Chill the scones: Place the shaped scones on a baking tray lined with parchment paper. Put the tray in the refrigerator and chill for 1 hour (chilling relaxes the gluten in the dough, making scones rise better and stay tender).

Fill & Bake the Scones

Preheat the oven: 30 minutes before baking, preheat your oven to 175°C (347°F). Make sure the oven rack is in the middle position for even heating.
Fill the scones: Take the chilled scones out of the fridge. Take the prepared chocolate cream cheese filling (piping bag) and snip off the tip. Pipe a generous amount of filling into the “bowl” of each scone—don’t overfill, or the filling may leak out while baking.
Bake: Put the tray into the preheated oven. Bake for 25 minutes. Halfway through baking, rotate the tray 175°C (347°F) to ensure all scones bake evenly. The scones are done when they feel firm to the touch and a toothpick inserted into the dough (not the filling) comes out clean.

Top & Serve

Cool slightly: Once baked, take the scones out of the oven and let them cool on the tray for 5–10 minutes (this helps the filling set a little).
Add toppings: Drizzle extra chocolate sauce over the top of each scone. If using, sprinkle chocolate shavings or chocolate chips on top while the scones are still warm (the warmth helps the chocolate stick).

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