Hot chocolate scones are soft, fluffy, and full of rich dark chocolate and marshmallows that taste like a warm cup of classic hot cocoa. This is a perfect scone to make during the holidays to give as gift or to serve with a hot cocoa bar. Of course, these easy scones also taste amazing with a hot cup of coffee too!
Winter is the best season to enjoy one of my favorite things. a steamy cup of hot chocolate. The milky chocolate flavor warms you up on a cold day and is also a cozy way to start Christmas morning. If you are a scone person, then this warm chocolate scone is for you!
Tools to Make the Best Homemade Scones
These are the tools I find are the best and most helpful to make perfect scones. I use them for every recipe.
- Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender is best.
- Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
- Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.
- all-purpose flour
- baking powder
- vanilla extract
- chilled unsalted butter, cut into small pieces
- half-and-half, plus 1 tbsp.
- hot chocolate mix
- marshmallow creme
- dark chocolate melting wafers
How to Make Hot Chocolate Scones with Marshmallow
Making a fluffy scone full of flaky buttery layers is something I try to do every weekend. When I made this chocolate scone recipe and topped it with drops of marshmallow creme and a decadent chocolate glaze, I was all in It's like a chocolate lover's dream in a scone!
Start with a pre-heated oven set to 425 degrees.
In a large bowl, whisk together dry ingredients of flour, a packet of your favorite hot chocolate mix, baking powder, sugar, and salt. If you make a homemade hot cocoa mix using unsweetened cocoa powder, powdered milk, and sugar, it can be substituted for the packet of hot chocolate mix.
Next, add cold butter to the flour mixture, and using a pastry cutter or two knives cut in the butter until the mixture resembles pea-sized crumbs.
Stir in the wet ingredients of half-and-half and vanilla extract into the dry mixture until just moistened. On a lightly floured surface, knead dough gently 5 to 10 times and pat it into a 1-inch thick disc.
With a sharp knife, cut into 8 wedges.
Place scones on a parchment-lined baking tray, 2 ” apart. Brush the tops of the scones with half and half or heavy cream and sprinkle each top with sugar.
Place in your preheated oven and bake until golden brown, 12 to 15 minutes.
Let cool on a wire rack.
Once scones are cooled to room temperature, it's time to add the toppings.
In a small bowl, add 1/4 cup of chocolate wafers and follow the directions on the package of chocolate melting wafers. I like to use Ghirardelli melting wafers because they have the best flavor and consistency for melted chocolate. With a butter knife or teaspoon, add small dollops of marshmallow creme to the top of each scone.
Drizzle melted chocolate over the top of each scone.
Some Fun Add-ins and Topping Ideas For Your Hot Cocoa Scones
- Chocolate chips
- Crushed peppermint
- Chopped nuts like toasted hazelnuts
- Drizzle of chocolate
- Dusting of confectioner sugar
- mini- marshmallows
- chopped nuts
- crushed peppermint
You can store scones in an airtight container on the counter for up to 3 days, or place them in a freezer for up to 3 months.
Hot Chocolate Scones are one of my new favorite scone recipes to make during the holidays. This brownie-like scones recipe also makes a wonderful gift to share with friends and family.
- 2 cups all-purpose flour
- 5 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 Tablespoon chilled unsalted butter, cut into small pieces
- 2/3 cup half-and-half, plus 1 tbsp.
- 1 Packet hot chocolate mix
- 1/4 cup chocolate melting wafers (optional)
- marshmallow creme/fluff
- Preheat oven to 425 degrees.
- In a bowl, whisk together flour, hot chocolate mix, baking powder, sugar, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half, vanilla bean paste, and vanilla extract until just moistened.
- On a lightly floured surface, knead dough gently 5 to 10 times.
- Pat into a 1-inch-thick round.
- Cut into 8 wedges; place on a parchment-lined baking sheet, 2-inches apart.
- Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.
- Bake until golden brown, 12 to 15 minutes.
- Let cool on wire rack.
- Top with dollops of marshmallow creme
- Drizzle with melted dark chocolate wafers
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 356mgCarbohydrates: 42gFiber: 1gSugar: 15gProtein: 4g