Fearless Triple Chocolate Scones

Fearless Triple Chocolate Scones

Yield: 8 scones
Serving size: 1 scone



Chocolate Drizzle

  • 2 Tbsp heavy whipping cream
  • 3 Tbsp or 1 oz sugar-free chocolate chips or chopped chocolate pieces (i.e. Lily’s). If using unsweetened chocolate: 1 Tbsp sugar-free confectioner’s/powdered sweetener


  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the Fearless Chocolate Mix and the chocolate chips.
  3. Add the beaten eggs, melted butter, and vanilla extract (optional) and stir well, blending ingredients together until a dough is formed.
  4. Transfer the dough to the prepared baking sheet and use hands to press out the dough to form a circle ~8 inches in diameter.
  5. Cut the dough into 8 wedges and use a cake or pie server to carefully lift and place wedges at least 1 inch apart on the baking sheet.
  6. Bake for 18 to 20 minutes. Note: scones will continue to cook after removing from oven. Do not over bake. Cover scones with foil to keep them moist. Allow to cool completely.
  7. For the drizzle, add the heavy cream to a microwave safe bowl and heat on high for 15 to 20 seconds or until bubbling. Add the chocolate chips/chopped chocolate and stir until melted. Note: if using unsweetened chocolate, add the confectioner’s sweetener and stir until smooth. 
  8. Use a cake decorator (or small ziplock bag with corner tip cut off) to drizzle the chocolate over the cooled scones. Freeze leftovers in an airtight container.

Fearless Triple Chocolate Scones - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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