Chocolate Scones

Silvia Tornaghi


This has been longtime favorite "special breakfast" item in our family. They are pretty quick to make and are still delicious the day after…if they last that long! Note there is no egg in this recipe and the yogurt can be substituted with almond milk too.

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8 (two pieces per person)
30 Min
15 Min


2 1/2 c
all-purpose flour
1/3 c
unsweetened cocoa powder
1/3 c
3 tsp
baking powder
1/2 tsp
baking soda
1/2 c
cold butter
1 1/4 c
plain yogurt or buttermilk
1/4 c
chopped almonds or walnuts


1Blend all the dry ingredients in a large bowl.
2Quickly chop the cold butter into small pieces and rub into the dry mixture by hand or pastry blender.
3Make a well in the mixture and pour in the yogurt. Quickly mix with a fork until a ball forms. Don't over mix. At this point turn out the mixture on to a floured board and knead 4 or 5 times. Press into a ball and slice it crosswise into 4 pieces. Pat each into a 1 inch thick circle.
4Now cut each circle crosswise like a pie into 4 wedges. In all you should have 16 wedges (scones).
5Place the scones onto an ungreased baking sheet. Bake them in a preheated 400 degree oven for 12 - 15 minutes.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: English
Other Tag: Quick & Easy