Swifties, let’s channel that energy from listening to The Tortured Poets Department into some TTPD Guilty as Sin Chocolate Scones. These decadent chocolate scones are the perfect companion for sipping a So Long London Fog or a drink of The Black Dog.

Rich, buttery, and studded with pockets of melty chocolate, they’re a treat that’s worth the splurge. So grab a mug of tea (or something a little stronger), crank up the volume, and get ready to bake some sinfully delicious scones!
Table of Contents
Ingredients to make Chocolate Scones
- all purpose flour
- unsweetened cocoa
- white sugar
- baking powder
- cinnamon
- salt
- unsalted butter
- heavy cream
- egg
- vanilla extract
- baking chocolate
- chocolate chips
- powdered sugar
How do you make Chocolate Scones?
Combine all the dry ingredients together and whisk until completely mixed.
Grate the frozen butter.
Add the flour mixture to the butter and use a pastry cutter or two forks or even your fingers until it’s big crumbs, like pea-sized.
Put the bowl in the freezer or fridge until you’re ready to mix it with the rest of the ingredients.
Chop the chocolate into coarse pieces.
In another bowl, combine the cream, egg, and vanilla extract.
Drizzle the cream mixture over the flour mixture.
Add in the chocolate and mix toghether just until everything is wet.
Take the dough out and place on a floured countertop. Make sure to flour your hands.
Form it into a ball. If the dough is too sticky, add a touch more flour. If it seems too dry, add a touch more heavy cream (up to 1-2 tablespoons).
Once it’s in a ball, press it into an 8 inch circle.
With a sharp knife, cut 8 wedges.
Place it on a cookie sheet lined with parchment paper and refrigerate for about 15 minutes.
At the same time, preheat the oven to 400 F degrees.
When you’re ready to bake, separate the scones by 2-3 inches on the baking sheet.
Bake for 22-25 minutes.
Check for doneness by inserting a toothpick into the center of a wedge and it comes out clean.
Remove from oven and cool for a few minutes, while you make the chocolate ganache.
Combine the chocolate chips and heavy cream in a microwave-safe bowl.
Heat for 30 second increments, stirring after each time.
Continue heating and stirring until it’s completely melted and smooth.
Transfer the ganache to a pastry bag or ziplock bag (snip off the corner.
Pipe the ganache in a zigzag over each scone wedge.
When ready to serve, dust with powdered sugar.
Can you make these ahead of time?
I would recommend making the dough all the way until you cut it into wedges, then storing it in the fridge, until you’re ready to bake. Bake them close to the time you want to serve them, so they are nice and warm.
More Tortured Poets Party
We’ve got tons of content for your very own TTPD party! Come back and check it all out!
- Drunk On My Own Tears Moscato Punch
- The Black Dog Drink
- I Cry A Lot, But I’m So Productive… It’s a TART!
- Guilty As Sin Chocolate Scones
- Down Bad Bites – Charcuterie Board
- So Long London Fog Drink
- What’s Your TTPD Song? – Reading Tea Leaves
- TTPD Party Favors – Lyrical Tea Bags
- The Tortured Poets Department Puzzle Games
- TTPD My Veins of Pitch Blackberry Ink Tart
- The Tortured Poets Department Party Games
- The Tortured Poets Department Easy Party Ideas
More Swiftie Fun
We had an Era’s party a couple months ago. Here’s all the posts for that one:
- How to make Concert Friendship Bracelets
- Free Printables Swiftie Puzzles for your Party
- What’s Your Era Cupcakes
- Swiftie Friendship Bracelet Cookie Cake Pizza
- Four Mocktails for your Taylor Swiftie Party
- Crimson Red Velvet Cake Mix Cookies
- The Last Great American Dynasty Key Lime Tartlets
- Free Printable Party Games & Scavenger Hunt for Taylor Swift’s Eras

TTPD Guilty as Sin Chocolate Scones
Ingredients
Chocolate Scones
- 1 and 2/3 cups all-purpose flourÂ
- 1/3 cup unsweetened cocoa
- 1/2 cup granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, frozen
- 1/2 cup + 1 tablespoon heavy cream
- 1 large egg
- 1 and 1/2 teaspoons vanilla extract
- 6 ounces baking chocolate, coarsely chopped
Chocolate Ganache
- 12 oz bag chocolate chips
- 1 cup heavy cream
- Powered Sugar
Instructions
- Combine all the dry ingredients together and whisk until completely mixed.
- Grate the frozen butter.
- Add the flour mixture to the butter and use a pastry cutter or two forks or even your fingers until it's big crumbs, like pea-sized.
- Put the bowl in the freezer or fridge until you're ready to mix it with the rest of the ingredients.
- Chop the chocolate into coarse pieces.
- In another bowl, combine the cream, egg, and vanilla extract.
- Drizzle the cream mixture over the flour mixture.
- Add in the chocolate and mix together just until everything is wet.
- Take the dough out and place on a floured countertop. Make sure to flour your hands.
- Form it into a ball. If the dough is too sticky, add a touch more flour. If it seems too dry, add a touch more heavy cream (up to 1-2 tablespoons).
- Once it's in a ball, press it into an 8 inch circle.
- With a sharp knife, cut 8 wedges.
- Place it on a cookie sheet lined with parchment paper and refrigerate for about 15 minutes.
- At the same time, preheat the oven to 400 F degrees.
- When you're ready to bake, separate the scones by 2-3 inches on the baking sheet.
- Bake for 22-25 minutes.
- Check for doneness by inserting a toothpick into the center of a wedge and it comes out clean.
- Remove from oven and cool for a few minutes, while you make the chocolate ganache.
- Combine the chocolate chips and heavy cream in a microwave-safe bowl.
- Heat for 30 second increments, stirring after each time.
- Continue heating and stirring until it's completely melted and smooth.
- Transfer the ganache to a pastry bag or ziplock bag (snip off the corner.
- Pipe the ganache in a zigzag over each scone wedge.
- When ready to serve, dust with powdered sugar.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 662Total Fat: 48gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 90mgSodium: 192mgCarbohydrates: 57gFiber: 7gSugar: 37gProtein: 8g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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