Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Chocolate Chip Scones – Who Needs Raisins?

Chocolate Chip Scones

Scones | 21st January 2011 | By

Who needs raisins in scones when you can have chocolate chips instead? These chocolate chip scones are moist and light with little bursts of rich chocolatey sweetness coming through in every bite. Excellent with clotted cream.

When I saw the scone baking challenge on Bakelady’s Blog, I thought it sounded fun. But I didn’t really think of it as something I could participate in. That is until I had a light bulb moment. Why not make scones with chocolate?  Well why not indeed?

Chocolate Chip Scones

My success with scones in the past has been limited. I think that’s partly because I’ve always insisted on using wholemeal flour which seems to result in a rather heavy scone. However, when I tried using half wholemeal and half plain white along with yogurt in some cheese scones recently, I was forced to revise my opinion: I can make good scones. Hooray!

So for these chocolate chip scones I used the classic scone recipe as a base, ie 8oz flour, 2oz butter and ¼ pt milk. And then I adapted it.

Chocolate Chip Scones with Clotted Cream.

Much to my relief, these chocolate chip scones were another success: delicious, moist and light with the Maya Gold making a more than acceptable substitute for the sultanas that grace some scones. That Greek yogurt worked its magic once again.  I didn’t want anything other than clotted cream on my scones as I thought they would be sweet enough; and for me they were. But if I’d had any lemon curd to hand, that would have brought out the citrus flavour of the chocolate even more.

Chocolate Chip Scones – The Recipe

This is what I did:

  • Rubbed 2oz unsalted butter into 4oz wholemeal flour, 4oz white flour, 1 tsp cream of tarter, ½ tsp bicarbonate of soda and 1/4 tsp rock salt until incorporated.
  • Stirred in 40g chopped Maya gold – I thought the orange and spicy flavours in this chocolate would be pleasantly distinctive.
  • Placed 2 tbsp TOTAL Greek yogurt into a measuring jug and made this up to ¼ pt with milk.
  • Poured this into the flour and then added most of a beaten egg (leaving enough to glaze the scone tops).
  • Mixed this together then formed into a dough.
  • Rolled out to ¾ in thick and used a cutter to make 8 scones, reforming the dough as necessary.
  • Brushed with the remaining beaten egg and baked at 200℃ (400℉, Gas 6) for 11 minutes.

Other Scone Recipes You Might Like

Of course, since writing this recipe, I’ve made dozens of scones. Some with chocolate and some not. They’ve all been delicious. I put a lot of this success down to my all time favourite wholemeal spelt flour.

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these chocolate chip scones, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Choclette x



  1. Gillian

    21st January 2011 at 7:52 pm

    Hmmm Choclette nice combo. Have made a cream scone which choc chunks. Come to think of it I ate them plain but lemon curd would have been sinful!

  2. Choclette

    21st January 2011 at 7:55 pm

    Gillian – what’s a cream scone?


    21st January 2011 at 8:20 pm

    I think I’d prefer chocolate to raisins in my scones too! 🙂

  4. Choclette

    21st January 2011 at 8:30 pm

    Celia – I know you are a woman after my own heart 🙂

  5. Dom at Belleau Kitchen

    21st January 2011 at 8:36 pm

    what a genius idea…I love the way you’ll add choc to anything just to get it in your tummy and on your blog!… never though to put choc chips in my scones… I think once scone season rolls round again I may try this… thanks for the recipe

  6. Janice

    21st January 2011 at 8:41 pm

    ooh I love scones, this challenge sounds great, off to have a look.

  7. Chele

    22nd January 2011 at 8:11 am

    I wish I could learn the secret to scone making, mine always turn out like little rock cakes!!! But it is a totally GENIUS idea to add chocolate chips … going to see if my local coffee shop will put some on the menu for me ;0)

  8. Gill the Painter

    22nd January 2011 at 8:51 am

    They sound amazing.
    What a clever idea.

  9. Johanna GGG

    22nd January 2011 at 10:21 am

    I love scones – I don’t think I have tried them with choc bits like this but have made raspberry and white chocolate scones which were fantastic

    I often used half white and half wholemeal flour because you get more whole grain without it being too heavy – glad these worked for you

  10. Les rêves d'une boulangère (Brittany)

    22nd January 2011 at 1:34 pm

    Plain scones are nice..but with chocolate..yum!

    Ps. I always find scones difficult to make light. Mine often turn out heavy 🙁

  11. C

    22nd January 2011 at 7:18 pm

    What a good idea! I love scones, especially warm with lots of butter and jam, but these chocolate ones sound great. I might borrow the idea….

    I like the use of half wholemeal flour – I think I’ve tried all wholemeal in the past and you’re right that they tend to be a bit on the heavy side.

  12. Kath

    22nd January 2011 at 8:24 pm

    Lovely, lovely, they look deliciously light and airy. I am liking your thinking with the lemon curd – one of the very best things to spread on scones.

  13. Baking Addict

    22nd January 2011 at 11:51 pm

    I’d like that piece with the clotted cream on. I’ve never made scones although I keep meaning to. Thanks for the recipe.

  14. Catherine

    23rd January 2011 at 5:07 am

    Chocolate chips are a genius addition to the humble scone! I’m loving the scone challenge, I might join in! 🙂

  15. The Caked Crusader

    23rd January 2011 at 9:56 am

    I really like the idea of a chocolate scone – never had one before.

  16. Choclette

    23rd January 2011 at 11:39 am

    Dom – well really there wouldn’t be much point in having a chocolate blog if I didn’t get to eat lots of the lovely stuff 😉

    Janice – I see you acted promptly, good to have another one on board.

    Chele – I’ve not had too much success with ordinary scones before, but adding yogurt really makes a difference to mine.

    Gill – thank you.

    Johanna – raspberry and white chocolate scones sound dreamy. Must try and remember that one for the summer.

    Brittany – I reckon it’s all in the yogurt – maybe!!!

    C – these were so good, I might even try them next time friends come over for tea – normally wouldn’t inflict my scones on anybody else 😉

    Kath – have never actually had lemon curd on scones before, but will now have to try it. Just need some, err … lemon curd, which of course means making it because the shop stuff I do not like.

    Baking Addict – oh, never tried scones before, you’ll have to remedy that one 😉

    Catherine – shall look out for your entry.

    CC – I think chocolate scones may become a regular now. So many different types of chocolate to try in them 😉

  17. Mostly About Chocolate Blog

    23rd January 2011 at 9:23 pm

    I tried to do some baking with maya gold once but for some reason when baked the chocolate seemed to go slightly harder than usual when cooled and it tasted slightly burned but the scones were OK. This was some years ago but I’m going to have a bash at this and see if I man make these work because I really don’t dig fruit in my wheat-based products 😉

  18. Choclette

    24th January 2011 at 8:34 pm

    I think I know what you mean, the chocolate does have a different consistency after cooking, but I don’t think it had a burnt taste.

  19. Ananda Rajashekar

    25th January 2011 at 7:10 pm

    you know how to hold people who loves chocolates….this is brilliant, want one of those pl?

  20. Choclette

    25th January 2011 at 8:23 pm

    Thanks Ananda – I do try to keep the interest going 😉

  21. Jacqueline

    30th January 2011 at 7:33 pm

    I am thinking you have a cupboard full of Maya Gold Choclette. If you do, I am jealous!

    What a great idea for a scone. Mmmmmmmm 😛

  22. Choclette

    30th January 2011 at 9:08 pm

    Jac – actually I did have a few bars 😉

  23. Grazing Kate

    3rd February 2011 at 10:16 pm

    Yes! Great idea – I shall pass this on to my esteemed colleague, Giggling Wombat, the Queen of Scones in our household!

  24. Choclette

    4th February 2011 at 9:13 pm

    Very envious of your Queen of Scones, would love to have one of those living with me. Giggling Wombat = great name.

  25. sophiesfoodiefiles

    4th February 2011 at 9:49 pm

    Your chocolate chip scones look like real winners. I think, you will love mine too: gluten free & egg free pecan & dark chocolate chips scones, with wholegrain gluten free flours!

  26. Choclette

    5th February 2011 at 6:59 am

    Sophie – coming over to have a look.


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