Triple Chocolate High Altitude Scones
Chocolate lovers, rejoice! This Triple Chocolate High Altitude Scones recipe is loaded with rich cocoa, melty chocolate chips, and a luscious chocolate drizzle, making them an irresistible treat for breakfast or dessert. Perfectly soft with a delicate crumb, this recipe is specially crafted to ensure your scones rise beautifully, even at 8,000 feet.

Looking for more HIGH ALTITUDE SCONE RECIPES? Check out these delicious Blueberry Scones and Chocolate Chip Scones.
Looking for HIGH ALTITUDE BREAKFAST RECIPES? Check out Lemon Poppy Seed Bread, easy Dutch Baby Pancake, delicious Cinnamon Rolls with overnight option, Blueberry Coffee Cake with streusel, and fail-proof Flaky Biscuits.
This High Altitude CHocolate Scone recipe is baked at 8,000 ft elevation. To adjust the recipe for other elevations check out High Altitude Baking Adjustments.
For a long time, I struggled to bake delicious scones at higher altitudes. Back at sea level, I had a great recipe that worked every time, but when I moved to a higher elevation, my scones were dry, flat, or just plain disappointing.
After testing new recipes and tweaking ingredients a little bit at a time, I finally found the best way to create homemade scones with the best texture.
Now, these Triple Chocolate High Altitude Scones are my go-to for pairing with a cup of coffee or a cup of tea—a little indulgence that’s well worth the effort!
Why you’ll love this recipe:
- TRIPLE CHOCOLATE GOODNESS – with cocoa powder, chocolate chips, and a decadent chocolate drizzle, these scones are a chocolate lover’s dream
- PERFECT FOR HIGH ALTITUDE – designed specifically for higher elevations, this recipe ensures tender, flake scones every time
- QUICK AND EASY – you’ll need just a little time to whip up these bakery worthy scones, perfect for a special breakfast or brunch
- CUSTOMIZABLE – add your favorite mix-ins like white chocolate chips. See the Ingredient Substitutions / Variations for ideas
- PAIRS PERFECTLY WITH COFFEE OR TEA – these rich and indulgent scones are the ultimate treat to enjoy with your morning coffee or afternoon tea

Recommended tools:
- MEDIUM MIXING BOWL – for mixing up the scone dough. The dough is easy to mix up with a fork so I never use my stand mixer.
- PASTRY CUTTER – or sometimes called a pastry blender, is used to cut the butter into the dry ingredients
- BAKING SHEET and PARCHMENT PAPER – the baking sheet should be minimum 12″ x 12″ and covered with the parchment paper to bake the scones on
- PASTRY BRUSH – brushing cream over the top of the scones creates an amazing crust on the scones
- SHARP KNIFE – the scones will be cut twice, once before baking and once during baking
- SMALL BOWL – for mixing up the chocolate icing
Ingredients:
Scones:
- ALL PURPOSE FLOUR – creates the base for the scone dough
- COCOA POWDER – use high quality cocoa for the best chocolate flavor
- BAKING POWDER – the leavening agent that creates a fluffy scone without causing it to collapse
- SALT – don’t skip the salt as it helps to enhance all the other flavors
- WHITE SUGAR – adds the perfect amount of sweetness
- WHOLE MILK – adds richness and moisture. NOTE: buttermilk can exchange, see INGREDIENT SUBSTITUTIONS below
- UNSALTED BUTTER – adds the fat for a wonderful richness. NOTE: the butter needs to be COLD
- VANILLA EXTRACT – small amounts help to enhance the flavors (A LITTLE SECRET OF MINE…I never measure vanilla)
- CHOCOLATE CHIPS – pick your choice of milk, semi-sweet, or dark chocolate chips depending on your liking. I typically use semi-sweet chocolate chips
- HEAVY CREAM – a little brushed on the top creates a slight crust which pairs perfectly with the soft, fluffy crumb
TIP: for accurate measuring of flour never scoop flour up, always spoon it into the measuring cup and level it off
Chocolate Icing:
- POWDERED SUGAR – the base of all icings
- COCOA POWDER – adds the rich flavor and the third chocolate element
- WHOLE MILK – slowly add the milk 1 tablespoon at a time until you achieve the desired thickness

See the recipe card for the full list of ingredients and directions.
How to make High Altitude Scones:
- CUT BUTTER UP into small pieces and place in the freezer for a few minutes
- PREHEAT OVEN TO 375° F and place an oven rack in the center
- PREPARE BAKING SHEET with parchment paper
- COMBINE FLOUR, COCOA POWDER, BAKING POWDER, SALT, & SUGAR in the mixing bowl
- CUT COLD BUTTER INTO FLOUR MIXTURE with the pastry blender until the pieces of butter are the size of peas and coated in flour
- ADD IN CHOCOLATE CHIPS & WET INGREDIENTS (except the heavy cream) and mix until a dough forms
- DUMP THE SCONE DOUGH ONTO PARCHMENT PAPER and use your clean hands to form an 8-inch circle that is around 3/4 inch thick. For extra sticky dough sprinkle a small amount of flour on top to help form the circle.
- CUT THE DOUGH into 8 equal wedges. DO NOT separate the wedges.
- BRUSH HEAVY CREAM ON TOP of the dough
- BAKE FOR 30 MINUTES then re-cut the wedges but again DO NOT separate the wedges.
- BAKE FOR 10 MINUTES until a light crust forms on the scones
- COOL BAKED SCONES ON WIRE RACK for a few minutes.
- MIX THE CHOCOLATE ICING while the scones are cooling. Slowly add the milk to the powdered sugar and cocoa powder until the right consistency is achieved for drizzling over the scones.
- SERVE WARM and enjoy!
TIP: if the scones are spreading too much then gently push the edges in after 20 minutes of baking.






Ingredient Substitutions / Variations:
Brown Sugar Scones
For a slightly richer flavor, swap out the white sugar for brown sugar.
Buttermilk Scones Recipe
For a fluffier, lighter crumb inside the scone swap out the whole milk for butter milk.
See below in FAQs how to make easy HOMEMADE BUTTERMILK

FAQs:
How to shape scones:
To shape scones:
- Prepare a baking sheet with parchment paper
- Dump the scone dough onto the center of the parchment paper
- Gently pat the dough and form it into an 8-inch circle that is 3/4 inch thick.
- If the dough is too sticky then lightly sprinkle flour on top to prevent the dough from sticky to your hands
- Slice the circle into 8 equal wedges
How to reheat scones:
The best way to reheat scones to their fresh-baked texture is with an oven. Avoid using microwaves which can make scones soggy. Reheat scones by placing them in a preheated oven at 350° F for 5-10 minutes.
How to store scones:
To store scones: allow the scones to cool completely, place them in an airtight container or wrap tightly in plastic wrap, and store at room temperature for a few days. For longer storage place them in the freezer for up to 3 months.

What to serve with scones:
Scones make an excellent option for breakfast, brunch, or possibly even dessert depending on how rich and decadent they are. For breakfast or brunch, scones pair perfectly with a bowl of fresh fruit or a strong cup of coffee or tea.
Can you make scones ahead of time?
Yes, there are 2 options for making scones ahead of time – freeze the dough OR store scones and room temperature and reheat prebaked scones.
Freeze Scone DOugh:
- Prepare the dough as directed and form into a circle
- Cut the dough into wedges
- Freeze the wedges unbaked on a baking sheet
- Transfer the frozen dough to an airtight container or freezer bag
- Thaw overnight and bake as directed OR bake them straight from the freezer and add a few extra minutes to the baking time
Reheat Scones:
- Store prebaked scones at room temperature in an airtight container
- Preheat the oven to 350°
- Bake for 5-10 minutes or until the scone is reheated
How to make buttermilk:
Buttermilk is incredibly easy to make at home. All you need is milk and white vinegar or freshly squeezed lemon juice. This recipe calls for 1 cup of milk or buttermilk.
- Grab a measuring cup.
- Pour 1 tablespoon of white vinegar or lemon juice into the measuring cup.
- Pour the milk into the measuring cup until it measures 1 cup.
- Stir the milk and lemon juice or vinegar then let it sit at room temperature for 30 minutes. This will allow the milk to become acidic and can be used in place of buttermilk.



Triple Chocolate High Altitude Scones
Equipment
- Medium and small mixing bowl
- Pastry blender
- Baking sheet minimum size 12"x12"
- Pastry brush
Ingredients
Scones
- 2 cups All purpose flour
- ¼ cup Cocoa powder
- ⅓ cup White sugar
- 2 tsp Baking powder
- 1 tsp Salt
- ½ cup Unsalted butter COLD
- 1 cup Whole milk
- 2 tsp Vanilla extract
- 1 cup Chocolate chips
- 1 tbsp Heavy cream
Chocolate Icing
- ½ cup Powdered sugar
- ¼ cup Cocoa powder
- 3 tbsp Whole milk
Instructions
- Cut cold butter up into small pieces and place in the freezer for a few minutes.
- Preheat oven to 375° F and place the oven rack in the center of the oven
- Prepare baking sheet with parchment paper.
- Combine flour, cocoa powder, sugar, baking powder, & salt in a mixing bowl.
- Cut the cold butter into the flour mixture with the pastry blender until the pieces of butter are pea size and coated in flour.
- Add in the milk, vanilla extract, and chocolate chips. Mix until a dough forms.
- Dump the scone dough onto the parchment paper. Use your clean hands to form an 8-inch circle that is 3/4 inch thick. NOTE: if the dough it too sticky, sprinkle a small amount of flour on top to help form the circle.
- Cut the dough into 8 equal wedges. DO NOT separate the wedges.
- Brush the heavy cream on top of the dough.
- Bake for 30 minutes then re-cut the wedges but again DO NOT separate the wedges. NOTE: if the scones are spreading too much, gently push the edges in after 20 minutes of baking.
- Bake for 10 minutes until a light crust forms on the scones.
- Cool the baked scones on a wire rack for a few minutes.
- While the scones are cooling, mix the chocolate icing by slowly adding the milk to the powdered sugar and cocoa powder until the right consistency is achieved for drizzling over the scones.
- Serve warm and enjoy!
Notes
- Use brown sugar instead of white sugar
- Use buttermilk instead of whole milk
Nutrition
If you make this delicious High Altitude Triple Chocolate Scone recipe leave a comment below and let me know how it turned out. If you have any questions, post them below and I would love to help you out.