Bittersweet Chocolate Scones


Here in Portland, we just had a weekend of record-breaking temperatures. On Sunday we hit 100°, which is really just unbearably hot. I’m English, we aren’t made for that kind of weather.

Fortunately, it looks like our temperatures are going to go down over the next couple of days and we’ll all be much more comfortable. Although I’m sure we’ll all complain when it starts raining again. We’re never happy with our weather here.


You know what does make rain or unbelievably hot weather better though? These bittersweet chocolate scones!


They come together in no time at all, take less than 20 minutes to bake in your oven and they taste great (especially when you have one with a cup of tea)!


A soft, bittersweet chocolate studded interior and a slightly crunch top from the raw sugar on top. My sister moved back to Portland after graduating from college and they are officially Charlotte approved!


So get in the kitchen, chop up some chocolate and start baking!

Bittersweet Chocolate Scones

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 scones


  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 5 tbsp. chilled unsalted butter, cut into cubes
  • 4 oz. bittersweet chocolate, finely chopped
  • 1/2 cup milk
  • 1 egg
  • 2 tsp. vanilla extract
  • 1 egg white, beaten
  • Raw sugar, for sprinkling


  1. Preheat oven to 400°F.
  2. Combine flour, sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or two knives until mixture represents coarse meal. Stir in chocolate.
  3. Combine milk, egg and vanilla, stirring with a whisk until well blended. Add egg mixture to the flour mixture and stir with a fork until just moist.
  4. Turn dough onto a lightly floured surface. Divide dough in half. Pat each half into a 5" circle on a baking sheet lined with parchment paper. Cut each circle into 6 wedges, cutting into but not through the dough. Brush dough with egg white and sprinkle with raw sugar.
  5. Bake for 18-20 minutes, until golden brown. Remove from pan and cool on a wire rack.

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