Flavor Trends, Strategies and Solutions for Menu Development
Kim Moyle

Kim Moyle
Executive Chef
The Brown Palace Hotel and Spa

Ghirardelli® Triple Chocolate Scone

Recipe courtesy of Kim Moyle
Sponsor: Ghirardelli

Servings: 56



  • 3.75 lb all-purpose flour
  • 10.3 oz Ghirardelli® 100% Premium Baking Cocoa Powder
  • 12 oz sugar
  • 1.125 oz baking powder
  • 1 oz baking soda
  • 30.33 oz butter
  • 1 qt buttermilk
  • 18 oz Ghirardell® 52% Chocolate Chips, chopped


  • 4 oz Ghirardelli® 72% Chocolate Chips
  • 12 oz Ghirardelli® 52% Chocolate Chips
  • 8 oz heavy cream


For the Scones:

  1. Preheat oven to 375°F. Line the sheet tray with parchment paper. 
  2. In a mixer combined flour, cocoa, sugar, baking powder and baking soda.
  3. Using a pastry cutter, work the butter into small marble size pieces. Then add the chips to the butter.
  4. Stir the buttermilk into the dry ingredients then knead together with the butter.  Work into a ball and transfer to your prepared sheet tray.
  5. Flatten on the sheet tray and score to the desired serving size.
  6. Bake until firm about 22-25 minutes

For the Glaze:

  1. Combine the chocolate and melt over a double boiler.
  2. Add heavy cream and cook until thick.
  3. Glaze the top of the cooled scones

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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