Cocoa #8: Hot Cocoa Scones


Hullo, darlings. How has this week been treating you? It’s hump day—nearly there! I hope you are staying warm and dry and without illness. Colds are going around, so take necessary precautions!

“Baby, it’s cold outside” tonight and hot cocoa would make the night just right!

But we aren’t just having any old cocoa—we’re making Hot Cocoa Scones. Gotcha there, didn’t I? These scones are rich and crumbly, with chocolate to spare.

The grocery list for the scones is a bit longer tonight, so hold onto your seats:

  • 1 & 3/4 cups Flour
  • 1/2 cup Cocoa Powder
  • 1/3 cup Sugar
  • 1 & 1/2 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/2 cup Chocolate Chips (semi-sweet)
  • 1/2 cup Unsalted Butter (cold)
  • 2/3 cup Heavy Cream
  • 1 Egg
  • 1 tsp Vanilla

For your Marshmallow Drizzle:

  • 7 oz. jar Marshmallow Cream/Fluff
  • 2 & 1/2 – 3 tbsp Water


First, prepare your kitchen by preheating your oven to 375ºF and line a baking sheet with parchment paper.

Next, dump all of your dry ingredients (minus the chips) into a mixing bowl and mix together well. The next part is a bit tedious…but necessary to making a superb dough. Chunk your cold butter and begin cutting it into your dry mixture with knives (or a fancy pastry blender if you have one) until all pieces are even and pea-sized.


After the butter is combined, pour the rest of your wet ingredients and chocolate chips into your dry mixture and knead the dough into a ball. Flop your chocolate ball of heaven onto the baking sheet and press down to a 1″ – 1 & 1/2″ thickness. Lastly, score your dough into 6 sections (or however many you want) and bake for 20-25 minutes.

While that’s in the oven, grab a saucepan and head over to the stove. Heat your burner to medium-low and plop in your jar of marshmallow fluff and water. Stir this mixture consistently until a smooth sauce forms. You’ll know; you’ll want to drizzle this stuff on e’erythang.


Ta-da! Your nummy scones are out of the oven!


Don’t forget to drizzle your precious marshmallow sauce you just made right on top. Feel free to draw designs or use this sauce in another way—perhaps as a dipping sauce instead. I sprinkled some chocolate curls on top to make it a little more fancy-schmancy!


Cut that baby while it’s hot and the chocolate chips are melting all over the place. I had mine with a cup of coffee, but it would be just as good with tea.



Thank all of you so much for joining me on another hot cocoa adventure! I’m enjoying this series and can’t believe we’re almost at the finish line. Nevertheless, I have so many more exciting recipes to share with you for the next 4 days, so look out! I hope I can surprise you and persuade you to make some of these with me.

If you want to read this series from the beginning, visit my Basic Cocoa recipe!


❤ Michelle


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The crafty creator, imaginative writer, emotional musician, unconditional lover, ever-studious college grad, and optimistic friend behind 'my curious monde!' My Cajun background influences a lot of my love for the French language, hence "Monde" (World). The beauty of nature and the beauty in people inspire my writing. Every day holds a new adventure; keep those pretty eyes open!

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