These triple chocolate scones are a chocolate-lover's dream! Made with cocoa powder and filled with chunks of rich, creamy chocolate. These buttery scones are topped with a velvety smooth chocolate glaze.
I can't think of a better breakfast to wake up to than to one that includes these triple chocolate scones. Chocolate for breakfast will surely get me out of bed quickly and these buttery chocolate scones are perfect for breakfast, as an afternoon snack or even for dessert.
These scones are made with cocoa powder and bits of rich chocolate. After baking, the scones are drizzled with a velvety smooth, decadent chocolate glaze.
Perhaps best of all, this scone recipe will make just enough for you to enjoy for a day or two.
Scones are not hard to make at all. In fact, if you can make biscuits, you can make scones too.
See recipe box below for ingredient amounts and full recipe instructions.
- all purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
- ground cinnamon
- an egg yolk
Ingredients needed for the glaze:
- powdered sugar
- coffee (may use milk instead)
How To Make Chocolate Scones
- Begin by whisking together flour, cocoa, sugar, baking powder, baking soda, salt, and a pinch of ground cinnamon in a medium-sized mixing bowl.
- Using a pastry blender or your hands, cut cold butter into the flour mixture until the mixture looks like coarse crumbs.
Pro Tip: The secret to making the flakiest scones is using cold butter. Keep all of your cold ingredients in the refrigerator until you are ready to add them.
- In a separate small bowl, whisk together milk, an egg yolk and vanilla.
- Finally, fold in chopped chocolate pieces.
- Turn the dough out onto a lightly floured work surface.
- Knead very lightly and form a circle.
- Cut the dough into 4 triangles and place on a baking sheet.
- Bake for 12-15 minutes.
- Remove the scones from the oven and allow to cool for a few minutes on the baking sheet, then transfer to a cooling rack to finish cooling.
- When the scones have cooled, whisk together melted chocolate, powdered sugar and either brewed coffee or milk.
- Drizzle the glaze over the tops.
These scones are buttery, wonderfully flaky and incredibly tasty. As easy to make as biscuits, yet heartier and definitely more of a treat.
Other Small Batch Scone Recipes
If you like these chocolate scones, you might also like these scone recipes...
- Strawberry White Chocolate Scones
- Lemon Poppyseed Scones
- Apple Cinnamon Scones
- Ham and Cheese Scones
- How To Make Scones In A Toaster Oven
Tips For Making Perfect Scones
Scones are a key component of a traditional afternoon tea. However, scones are lovely for breakfast, brunch, and even dessert. With these easy tips your scones will turn out perfect every single time.
- Be sure to use cold ingredients.
- The secret to flaky scones is to start with cold ingredients. Make sure your butter, eggs and milk are all cold. Just like making pastry, the fat has to be cold. If the butter gets warm, it melts and mixes into the flour.
- Don't overwork the dough.
- Once you add in the liquid (eggs, milk, etc.) stir the dough very little to combine. Remember to handle the dough as little as possible. Over-mixing the dough will lead to scones that are rather chewy instead of light and flaky.
- I am often asked if skim milk or low-fat milk can be substituted for higher fat milk or cream. The short answer is yes, but the scones will be dry and hard. Keep in mind that the higher the fat content, the more tender the scones will be.
This recipe makes 4 delightful triple chocolate scones. They keep well in the refrigerator but are best eaten in a day or so after baking them.
I used a quarter-sized baking sheet to make these scones and a quarter-sized silpat lining. Both of these products can be found on our bakeware page.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
- 1 cup all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 1/2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 4 tablespoons cold butter , cut into small pieces
- 1 egg yolk
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 3 ounces chocolate , chopped (about 1/2 cup chopped chocolate)
FOR THE CHOCOLATE GLAZE
- 1/2 cup powdered sugar , sifted
- 1-2 tablespoons brewed coffee or milk
- 1 ounce chocolate , melted
- Heat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with silpat or parchment paper and set aside.
- In a mixing bowl, stir together the flour, cocoa powder, sugar, baking powder, salt, baking soda, and ground cinnamon.
- Using a pastry blender or your hands, cut the butter into the flour mixture until the mixture looks like fine crumbs.
- In a separate small bowl, whisk together the egg yolk, milk, and vanilla extract. Pour into flour mixture and stir until just combined.
- Gently fold in the chopped chocolate.
- Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle). The flour circle should measure 5-inches by 5-inches and should be 1-inch thick.
- Cut the dough into 4 triangle wedges and place them on the small baking sheet.
- Bake for 12-15 minutes.
- Let the scones cool on the baking sheet for 5 minutes, then transfer onto a wire rack to continue cooling.
TO PREPARE THE GLAZE
- In a small bowl, whisk together the powdered sugar, coffee, and melted chocolate until smooth. (Add extra powdered sugar if the glaze appears to be too thin OR add extra coffee if the glaze is too thick).
- Spoon glaze over the cooled scones.
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.