Triple Chocolate Chip Toffee Scones

Flaky, moist, and full of chocolate and toffee flavor. These scones are sure to satisfy all of your chocolate cravings!

Yield: 8 large scones
Preparation: 20 min. + 30 min. chilling
Bake time: 18 min.

Triple Chocolate Chip Toffee Scones
260g all-purpose flour (2 c.)
32g unsweetened cocoa powder (1/3 c.)
1 tbsp. baking powder
1/2 tsp. salt
70g granulated sugar (1/3 c.) + extra for sprinkling
1/2 c. unsalted butter, cubed
2/3 c. heavy cream
1 egg
1 tsp. vanilla extract
100g semi-sweet chocolate chips (1/2 c.)
50g toffee bits (1/4 c.)

Chocolate Glaze
120g powdered sugar
12g cocoa powder (2 tbsp.)
1 1/2 tbsp. milk of choice


Triple Chocolate Chip Toffee Scones
In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and granulated sugar. Add in the cubed butter and use a pastry blender to “cut-in” the butter until it is combined with the flour and the size resembles coarse peas. Place the bowl in the freezer or fridge while preparing the next step.

In a small bowl whisk together the heavy cream, egg and vanilla.

Take the flour and butter mixture out of the freezer/fridge and make a well in the center of the bowl. Pour in the heavy cream mixture as well as the chocolate chips and toffee bits. Use a rubber spatula to fold the mixture together as best as possible. Once you are unable to fold, dump the mixture out on to a lightly floured and clean work surface. Use your hands to lightly knead the dough until it just comes together.

Pat the dough down into a disc that is ~3/4 in. (1.9 cm.) thick with an 8 in. (20.3 cm.) diameter. Wrap with plastic wrap and place into the freezer for 30 min.

Preheat the oven to 400F (205C) and line a baking sheet with parchment paper. Take the scone dough out of the freezer and cut into 8 equal triangles. Spread the scones out on the baking sheet, and sprinkle generously with sugar. Bake for 18 min.

Chocolate Glaze
In a small bowl, whisk together the powdered sugar, cocoa, and milk until it is fully combined. To get your desired consistency, add more powdered sugar or milk as needed. Spread evenly over the scones once they are fully cooled. Enjoy!

These scones are best enjoyed the day they are baked, but will keep in an airtight container at room temperature for 3 days. Enjoy!

If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

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