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These rich and buttery Double Chocolate Mint Scones remind me of Thin Mint cookies.  They’re perfect for dunking in your morning coffee or to enjoy with your afternoon tea…
A Double Chocolate Mint Scone on a small plate with scones on a cooling rack in the background
When I made these Double Chocolate Mint Scones last week, I was completely reminded of the flavors in Thin Mints.

Buttery and rich, these chocolate scones have a double dose of chocolate in them.  In addition to the cocoa powder, they’re studded with handfuls of rich chocolate chunks.  Chocolate, more chocolate and mint is not a bad combination, if you ask me.  In fact, it’s pretty perfect!

While the ever popular Thin Mint cookies were my inspiration for these delicious scones, you’ll find that they aren’t nearly as sweet. They’re just as a scone should be with a moist crumb and crumbly edges.

I used Guittard mint chips because I love the strong mint flavor, but feel free to use any mint chips you can find.

Double Chocolate Mint Scone in half on a small plate with scones on a cooling rack in the background

Double Chocolate Mint Scones

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 8 scones
These rich and buttery Double Chocolate Mint Scones are perfect for dunking in your morning coffee or to enjoy with your afternoon tea...


  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons granulated sugar
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 egg
  • 1 cup chocolate chips
  • 3/4 cup mint chips


  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • In a mixing bowl, stir together the flour, cocoa powder, baking powder, salt, baking soda and sugar.
  • Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
  • In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.
  • Stir in the chips.
  • Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch circle. (Add a little more flour to the dough if the dough becomes too sticky to handle)
  • Cut the dough into 8 wedges.
  • Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
  • Let cool on baking sheet for a minute or so, then transfer onto a wire rack.
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  1. I love the green in these. It makes these delicious scones even more appealing.

  2. That’s how our street is now – we have at least 10 kids outside every night. It’s been so much fun to just sit outside and watch the kids play.
    Great recipe Joanie.. I love a good mint chocolate combo 🙂

    1. Thanks, Kelley. Now that the weather is getting nice, it’s great to have the kids running outside in the evening. It also used to wear mine out so they fell asleep easier 😉