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These small batch chocolate scones are rich, tender, and packed with chocolate in every bite. Perfect for breakfast, brunch, or an afternoon treat.
Why You’ll Love This Recipe
- Quick Prep: Made with basic ingredients and ready to bake in minutes.
- Fast Bake Time: Fresh scones in just 15 minutes.
- Chocolate in Every Bite: Rich, tender scones filled with chocolate and finished with a silky glaze.
- Small Batch: Makes four scones—ideal for one or two people.
If you love chocolate, these small batch scones are for you. They’re soft, rich, and packed with chocolate chips, then topped with a smooth chocolate glaze. I make this recipe when I want a quick, warm treat, and I think you’ll love how easy and satisfying it is too.
Looking for more small batch scones? Try our Cream Scones, Strawberry Scones, Apple Scones, Lemon Poppy Seed Scones, or Ham and Cheese Scones – each one is packed with flavor and easy to make!
Ingredients
If you have any ingredients leftover from this small batch chocolate scone recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Use all-purpose flour. For a gluten-free option, I recommend King Arthur Gluten Free Measure For Measure Flour.
- Unsweetened Cocoa Powder: Adds deep chocolate flavor. Natural or Dutch-processed both work.
- Sugar: Granulated sugar sweetens without overpowering the chocolate.
- Baking Powder & Baking Soda: Help the scones rise and stay tender.
- Salt, Vanilla & Cinnamon: Boost flavor. Cinnamon is optional but adds a warm touch.
- Butter: Use cold butter for flaky layers and crisp edges.
- Egg Yolk: Adds richness and helps bind the dough. Save the egg white for egg white recipes like Mini Texas Sheet Cake.
- Milk: Whole, skim, 1%, or 2% all work. For a richer scone, use half-and-half or cream. Almond milk works too.
- Chocolate: Use 3 ounces (½ cup) of chocolate chips or chopped chocolate. I use semi-sweet, but milk or dark chocolate is fine. Use leftovers in Chocolate Lava Cake, Chocolate Banana Bread, or Chocolate Chip Cookies.
For the Glaze:
- Powdered Sugar: Dissolves easily for a smooth glaze.
- Coffee or Milk: Coffee deepens the chocolate flavor. Milk gives a classic glaze.
- Chocolate: Stir in 1 ounce of melted chocolate for extra richness.
Recipe Variations
Try these simple ways to change up the flavors:
- White Chocolate Chip Scones: Replace the chocolate chips with white chocolate chips for a sweeter, creamier scone.
- Mint Chocolate Chip Scones: Add a splash of mint extract for a cool, refreshing chocolate-mint combination.
- Triple Chocolate Berry Scones: Stir in dried cranberries or cherries for a pop of tart, fruity flavor.
How To Make Chocolate Scones
These photos and instructions help you visualize how to make a small batch of chocolate scones. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a Silpat mat.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.
- Cut in the butter: Add the cold butter and cut it into the dry ingredients using a pastry cutter or your hands until the mixture looks like fine crumbs.
- Combine wet ingredients: In a small bowl, whisk the egg yolk, milk, and vanilla. Pour into the flour mixture and stir until just combined.
- Add the chocolate: Gently fold in the chopped chocolate or chocolate chips.
Pro Tip: Use chips, chopped chocolate, or a mix—whatever you have on hand.
- Shape the dough: Lightly flour your work surface. Turn out the dough, knead it briefly, and shape into a circle about 1 inch thick.
- Cut and bake: Slice the circle into 4 wedges and place them on the prepared baking sheet. Bake for 12-15 minutes, until the scones are set.
- Cool and glaze: Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack. When completely cool, whisk together the melted chocolate, powdered sugar, and coffee or milk. Drizzle over the scones.
Expert Tips
- Use cold ingredients. Cold butter, milk, and egg yolk are key to flaky scones. Just like with pastry, the butter needs to stay cold. If it melts into the flour before baking, the scones won’t have the right texture.
- Handle the dough as little as possible. Once you add the wet ingredients, mix just until combined. Overworking the dough makes the scones dense instead of light and flaky.
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How To Serve Chocolate Scones
These small batch chocolate scones are delicious on their own, but a few simple additions can make them even better:
- Cream: Enjoy with a spoonful of clotted cream for extra richness.
- Berries: Fresh strawberries or raspberries add a bright contrast to the deep chocolate flavor.
- Breakfast Pairings: Enjoy alongside Cheesy Baked Eggs, a Breakfast Bowl, or granola with yogurt for a satisfying meal.
- Sweet Treats: Serve with strawberry jam or cranberry jam for a fruity contrast.
Frequently Asked Questions
Yes! You can prepare the dough, shape it, and refrigerate it for up to 12 hours before baking. Bake straight from the fridge, adding a minute or two to the baking time if needed.
Store scones in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Warm them briefly in the microwave or oven before serving.
Yes! Freeze unbaked scones on a baking sheet until firm, then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes. Baked scones can also be frozen for up to two months.
No, the scones are delicious on their own, but the chocolate glaze adds extra flavor and a touch of sweetness. If you prefer, dust them with powdered sugar instead.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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If you’ve made these triple chocolate scones or any other recipe from One Dish Kitchen, we’d love your feedback! Please rate the recipe and share your thoughts in the comments section.
Should you snap a photo, tag us on Instagram at @onedishkitchen. We’d be thrilled to see your creation!
Small Batch Chocolate Scones
Ingredients
For the Chocolate Scones
- 1 cup all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 ½ tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ⅛ teaspoon ground cinnamon
- 4 tablespoons salted butter -cold and cut into small pieces
- 1 large egg yolk
- ¼ cup milk
- ½ teaspoon vanilla extract
- ½ cup chocolate chips or use chopped chocolate (3 ounces). Use semi-sweet, milk chocolate, or dark chocolate
For the Chocolate Glaze
- ½ cup powdered sugar -sifted
- 1-2 tablespoons brewed coffee or milk
- 2 tablespoons chocolate chips -melted (1 ounce)
Instructions
Make the Chocolate Scones
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or a Silpat mat and set aside.
- In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, salt, baking soda, and cinnamon.
- Cut the cold butter into the flour mixture using a pastry cutter or your hands until it resembles fine crumbs.
- In a small bowl, whisk the egg yolk, milk, and vanilla extract. Pour into the flour mixture and stir until just combined.
- Gently fold in the chocolate chips.
- Lightly flour a work surface and turn the dough out onto it. Knead the dough briefly, then shape it into a circle. Cut into four triangles and place them on the prepared baking sheet.
- Bake for 12-15 minutes, until the scones are set.
- Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Make the Chocolate Glaze
- In a small bowl, whisk together the powdered sugar, coffee, and melted chocolate until smooth. Pro Tip: Add extra powdered sugar if the glaze appears to be too thin or add extra coffee if the glaze is too thick.
- Drizzle the glaze over the scones and enjoy!
Notes
- Use cold ingredients. Cold butter, milk, and egg yolk are key to flaky scones. Just like with pastry, the butter needs to stay cold. If it melts into the flour before baking, the scones won’t have the right texture.
- Handle the dough as little as possible. Once you add the wet ingredients, mix just until combined. Overworking the dough makes the scones dense instead of light and flaky.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These were excellent! The next day they were just as good, thank you.
Are you going to have another cookbook?
Absolutely, I’m thrilled to hear you’re interested in another cookbook! While I don’t have a specific timeline yet, I do have plans to work on one when things slow down a bit. My focus is on delivering quality content that’s tailored for single servings and small batch cooking. So, yes, another cookbook is definitely on the horizon—just not sure when. Thanks for your enthusiasm and stay tuned!
The best scones I’ve made in a long time
I’m so happy you enjoyed them!
Do you have a One Dish Kitchen cook book I can buy?
Thank you, yes we do. You can read more about our cookbook here – https://store.onedishkitchen.com/