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Bake a batch of our chocolate scones for a touch of luxury. Perfectly portioned and rich, these treats are a chocoholic’s dream. Try them now!
Savor the decadence of these triple chocolate scones, perfectly portioned for intimate gatherings or a luxurious personal treat. With rich cocoa and melted chocolate, this recipe is the epitome of chocolate indulgence.
Why You’ll Love This Chocolate Scones Recipe
- They’re easy to make. You only need a few simple ingredients and a few minutes of prep time.
- They’re quick to bake. The scones only take about 15 minutes to bake, so you can have a delicious treat in no time.
- They’re absolutely delicious. The scones are moist and crumbly, with a rich chocolate flavor. They’re topped with a delicious chocolate glaze that takes them over the top.
- They’re perfect for a small gathering. This recipe makes 4 scones, so they’re perfect for a small brunch or dessert party.
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Ingredient Notes
- Flour: I use all-purpose flour. To make gluten-free chocolate scones, I recommend using King Arthur Gluten Free Measure For Measure Flour.
- Unsweetened cocoa powder: This ingredient gives the scones their deep chocolate “fudgy” flavor. You can use natural unsweetened cocoa powder or Dutch-processed cocoa powder (alkalized).
- Sugar: Granulated sugar adds sweetness.
- Baking powder and baking soda: Both of these ingredients are chemical leavening agents that cause batters to rise when baked.
- Salt, vanilla, and ground cinnamon: Adds wonderful flavor.
- Butter: Butter gives these chocolate scones flavor, crisp edges, and flakiness.
- Egg yolk: 1 egg yolk is all that’s needed in this recipe. It adds flavor and structure. See below for ways to use the leftover egg white.
- Milk: Any percentage of milk will work well (whole, skim, 1%, and 2%), or use almond milk, half and half, or cream.
- Chocolate: Use 3 ounces of chocolate (1/2 cup) in the form of chocolate chips or chopped chocolate. I prefer using semi-sweet chocolate but you can also use milk chocolate or dark chocolate.
For the glaze:
- Powdered sugar: Also called confectioners’ sugar or icing sugar, this type of sugar is light, fluffy, and dissolves easily. Do not use granulated sugar because it will leave you with a glaze that has a grainy texture.
- Coffee (may use milk instead): Typically a glaze is made with milk but I love the addition of chocolate in this recipe. Coffee enhances the chocolate flavor.
- Chocolate: 1 ounce of chocolate, melted is whisked into the powdered sugar, and coffee = spectacular!
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make Chocolate Scones
These step-by-step 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.
- 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.
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 the egg yolk, milk, and vanilla extract. Pour into the flour mixture and stir until just combined.
- Gently fold in the chopped chocolate.
Pro Tip: As you can see from the picture, I’m using a mix of chopped chocolate and chocolate chips because I had both types of chocolate on hand. Use the type of chocolate you have.
- 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 them to cool for a few minutes on the baking sheet, then transfer them to a cooling rack to finish cooling.
- When the scones have cooled, whisk together melted chocolate, powdered sugar, and brewed coffee or milk.
- Drizzle the glaze over the tops.
Expert Tips
Scones are a key component of traditional afternoon tea and they’re lovely for breakfast, brunch, and even dessert. With these easy tips, your chocolate 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.
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Frequently Asked Questions
You will use 1 egg yolk in this triple chocolate scone recipe. Consider adding the egg white to scrambled eggs or use it in any of the following small batch recipes:
Meringues
Flourless Chocolate Pecan Cookies
Coconut Macaroons
Two Vanilla Cupcakes
Two Chocolate Cupcakes
Mini Texas Sheet Cake
Yes. If you’d like to make a larger batch of chocolate scones, just double the ingredient amounts.
They’re best consumed within 2 days.
Yes, to freeze the scones, simply bake them according to the recipe and let them cool completely. Then, wrap them tightly in plastic wrap and freeze for up to 3 months. When you’re ready to eat the scones, thaw them overnight in the refrigerator and then bake them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until they are heated through.
No, but it adds an extra layer of sweetness.
Serving Suggestions
These scones are delicious by themselves, but adding a few extras can elevate your tea or coffee break to something truly special.
- Cream: Serve with a dollop of clotted cream.
- Berries: Fresh strawberries or raspberries complement the chocolate richness.
- Drinks: Pair with a dark roast coffee or rich hot chocolate.
Recipe Variations
Venture beyond the classic chocolate scone with these delightful twists.
- White Delight: Replace chocolate chips with white chocolate chunks.
- Minty Fresh: Add mint extract for a refreshing taste.
- Berry Blast: Mix in dried cranberries or cherries for a fruity kick.
Additional Small Batch Scone Recipes
Enjoyed our triple chocolate scones? Check out these other delightful scone variations:
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:
- Cocoa powder: Hot Chocolate, Mini Devil’s Food Cake, Tiramisu, Flourless Chocolate Cake, Rum Balls
- Chocolate: Mini Flourless Chocolate Cake, Chocolate Chip Muffin, Deep Dish Chocolate Chip Cookie, 2 Ingredient Chocolate Mousse, Mini S’mores Dip, Deep Dish Brownie
- Ground cinnamon: Snickerdoodles, Donut Holes, Fried Apples, Apple Crisp, Mini Cherry Pie, Ham Steak
- Vanilla: Chocolate Chip Cookies, Banana Pudding, Boston Cream Pie, Coffee Cake, Flan, Sugar Cookies
- Powdered sugar: Mini Texas Sheet Cake, Ricotta Cookies, Peanut Butter Pie, Peanut Butter Fudge, Mini Carrot Cake
RELATED: 15 Easy Dessert Recipes For One
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.
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!
Recipe
Small Batch Chocolate Scones
Ingredients
- 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 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 you can use milk
- 2 tablespoons chocolate chips , melted (1 ounce)
Instructions
- 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.
Notes
- 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.
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.
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/