Chocolate Praline Scones

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These chocolate praline scones are a great treat for breakfast, warm right out of the oven with a cup of coffee or milk.
Chocolate Praline Scones

Chocolate Praline Scones
Sometimes, you wake up in the morning, and you want something really tasty. These Chocolate Praline Scones look like they took a while to make, but they come together in a jiffy. You can have them for breakfast, and if you don’t eat them all, have them for dessert with a little ice cream.

One morning I got up and I was craving chocolate. It’s not like I had a lot of time before work to make a full-fledged cake, even my chocolate bundt cake takes almost an hour to bake.  I didn’t want cookies because, well, they’re cookies. Scones fit the bill because they are easy to make in a food processor and are on the table in less than half an hour.

What could be better than chocolate scones? Chocolate Praline Scones, that’s what. I bought a whole bunch of bags of pecans on sale at the supermarket, and I want to use them up.  There is nothing sadder than a pecan that has gone rancid. Of course, pecans scream caramel so you have to have some kind of praline on them as well.

This whole thing, including the pecans, comes together very quickly and easily, especially if you have a small food processor in addition to or one that fits inside your big food processor as mine does.  You will also need a cookie sheet and parchment paper if you want a really easy cleanup.

This is not something you would want for breakfast every day, but when the mood strikes…

Chocolate Praline Scones

These chocolate praline scones are a great treat for breakfast, warm right out of the oven with a cup of coffee or milk.
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling: 10 minutes
Total Time: 40 minutes
Servings (slide to adjust): 8
Cuisine: British
Difficulty: Easy
Newsletter: 2019-09-30
Calories per serving: 326kcal

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  • 4 ounces butter, (1 stick) cold unsalted butter
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup rye flour
  • cup Cocoa
  • ½ teaspoon espresso instant coffee
  • ¾ cup whole milk
  • ½ cup sugar
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Almond Extract

-- Praline --

  • ¼ cup pecans
  • 3 tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon flour
  • 1 tablespoon butter, cold
Ingredients necessary for the recipe step are in italic.


  • Preheat oven to 400F/204C and line a baking sheet with parchment paper; alternatively grease a baking sheet with butter.
  • Cut the butter into 1/4 inch pieces, and put it in the refrigerator for about a half an hour to completely chill. Measure out dry the ingredients and put that in the refrigerator as well.
  • Take the chilled butter and dry ingredients and put them in the bowl of your food processor. Process until you see pea-sized bits of flour and butter. Add the milk and process until it forms a nice ball.
  • Take the dough out of the bowl and put it on a floured work surface. The dough might be sticky, so flour your hands as well.
  • Bring the dough into a ball and flatten it out. You should have something that looks like a pillbox hat. Turn the dough a few times to get it started. Have ready a sharp knife or good dough cutter. Cut the dough in half, then cut each half in half, and so on until you have eight pieces. Put the pieces on the prepared baking sheet.
  • Put the pecans, butter, brown sugar and cinnamon in a small food processor and process until the pecans are about the size of tomato seeds.
  • Slightly flatten the tops of the scones and press the pecan topping on each scone.
  • Bake them for 15 to 20 minutes or until they are nicely browned. Remove from the oven and cool on a wire rack until they are cool enough to eat. Serve with butter and enjoy!


We love scones in the morning. They are quick to make and very forgiving.


Calories: 326kcalCarbohydrates: 42gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 38mgSodium: 426mgPotassium: 186mgFiber: 3gSugar: 23g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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