Easy chocolate scones recipe using the lemonade scone method. The perfect light and fluffy scones for morning or afternoon tea.
I put my own spin on the classic three-ingredient lemonade scone recipe and created a foolproof chocolate scone recipe. Now we've five ingredients instead of just three, with the addition of cocoa powder and a hint of baking powder.
Unlike the buttermilk chive scone recipe cream replaces butter. Instead of ginger beer in my ginger beer scones, I stick with lemonade in this recipe.
If you're in the mood for a delightful chocolate scone recipe that's a breeze to make, look no further!
Sara xxx
What's in this post
Quick Lemonade Chocolate Scones FAQs
The preparation time is 10 minutes, and baking time is 15 minutes. All up these chocolate scones will be ready to serve in 25 minutes.
I don't recommend doubling or halving this recipe. The recipe makes 12 scones. Make two lots if you need more scones. If there are too many scones freeze the excess scones for up to 6 months.
They won't keep as long as a traditional scone recipe due to the lack of sugar and butter. They will last for two days in an airtight container on the counter, and up to 4 days in an airtight container in the fridge.
Ingredients
A full printable recipe card can be found at the end of this post with recipe ingredient measurements and the method.
This is a simple one-bowl recipe with only five ingredients. The additional baking powder when using self-raising flour is to counterbalance the ½ cup of cocoa powder in this recipe. It adds a little extra raising power for fluffy scones.
- Self-Raising Flour: Plain old self-raising flour. If you wish to use plain flour add extra baking powder with the ratio of 2 teaspoons per 1 cup of plain flour.
- Unsweetened Cocoa Powder: Use dark good quality cocoa powder.
- Baking Powder: 1 teaspoon of baking powder is added to counter balance the ½ cup of cocoa powder.
- Thickened Cream: Thickened cream acts as the fat element in this recipe.
- Lemonade: We Aussies call it lemonade (different to American lemonade), it's a soda like 7UP or Sprite. The fizz of the soda/soft drink acts as a raising agent and the sweetness is the sugar element. Don't use diet soda/soft drink.
What to Serve with Chocolate Scones
Serving suggestions are very similar to plain scones. They are great as morning tea, afternoon tea, or even breakfast.
- Thick caramel sauce or dulce de leche and whipped cream
- Strawberry jam and whipped cream
- Or another jam of choice like peach vanilla bourbon jam or pineapple jam.
- A thick slather of butter
- Passionfruit curd
Printable Recipe
Chocolate Scones (lemonade scone method)
Ingredients
- 450 g (3 cups) self-raising flour
- 75 g (½ cup) unsweetened cocoa powder
- 1 teaspoon baking powder
- 250 ml (1 cup) lemonade (soda similar to 7UP)
- 300 ml (1 cup + 2 Tbsp) thickened cream
- milk for brushing scones
To Serve
- whipped or clotted cream
- strawberry jam or jam of choice
- dulce de leche or thick caramel sauce
Instructions
- Preheat oven 180°C/ 360°F. Line a baking tray with parchment/baking paper.
- Place all ingredients (except milk used to brush the scones) in a large bowl and mix until just combined. Don't over mix or the scones will be dense.The scone mixture will be quite sticky.
- Turn out the scone dough onto a clean kitchen counter that is dusted with flour and extra cocoa powder.
- Knead dough gently until it comes together. This will only take a couple of minutes, be mindful not to overwork the dough.
- Shape the dough into a rectangle roughly 2.5cm/1 inch thick. Cut the rectangle into 12 even squares.
- Place the square scones onto the prepared baking tray using an offset spatula or knife. Leaving 1cm / ⅓ inch between each scone.
- Brush the tops of the scones with some milk.
- Place scones in the oven and bake for 15 minutes or until cooked and the tops of the scones have darkened slightly.
- Serve with jam, cream, and thick caramel sauce.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Leave a Reply