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Small Batch Triple Chocolate Scones

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. 

Chocolate scones with chocolate glaze dripping off the sides.

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.

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Why This Recipe Works

  • These chocolate scones are tender and soft in the centers.
  • They're crumbly on the outside.
  • Filled with chocolate.
  • Topped with a chocolate glaze.
  • They're like eating dessert for breakfast.
  • It's a wonderful small batch scone recipe!

RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Flour: 1 cup of all purpose flour is what I use in this scone recipe. You will also need a small amount for your hands and for dusting your work surface
  • Unsweetened cocoa powder: 2 tablespoons is all we need
  • Sugar: Use 2 1/2 tablespoons of granulated sugar.
  • Baking powder and baking soda: To help the scones rise.
  • Salt, vanilla, and ground cinnamon: Adds 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 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.

For the glaze:

  • Powdered sugar: This type of sugar is necessary to make a simple powdered sugar glaze.
  • 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!

How To Make This Recipe

  • 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.
How To Make A Small Batch Of Triple Chocolate Scones | One Dish Kitchen
  • 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.
How To Make Perfect Scones | One Dish Kitchen
  • 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.
Chocolate scones on a baking sheet with a bowl of melted chocolate next to the scones.
  • When the scones have cooled, whisk together melted chocolate, powdered sugar and either brewed coffee or milk.
  • Drizzle the glaze over the tops.
A closeup of a chocolate scone covered with chocolate glaze

These scones are buttery, wonderfully flaky and incredibly tasty. As easy to make as biscuits, yet heartier and definitely more of a treat.

Expert Tips

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.

RELATED: 20 Meatless Meal Ideas For One

Frequently Asked Questions

What Should I Do With The Leftover Egg White?

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

Can I Double This Recipe If I Want To Make A Larger Batch?

Yes, you can!

How Do I Store Chocolate Scones?

They keep well in the refrigerator but are best eaten in a day or so after baking them.

Other Small Batch Scone Recipes

If you like these chocolate scones, you might also like these scone recipes:

A chocolate scone with chocolate glaze drizzle on a plate

This recipe makes 4 delightful triple chocolate scones.

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 tried these chocolate scones or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

Small Batch Triple Chocolate Scones | One Dish Kitchen

Small Batch Triple Chocolate Scones

Prep Time: 10 minutes
Cook Time: 15 minutes
Cool: 5 minutes
Total Time: 30 minutes
Course: Bread
Cuisine: Breakfast
Keywords: chocolate, scones
Servings: 4 scones
Calories: 423kcal
Author: Joanie Zisk

Ingredients

  • 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 salted butter , 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 you can use milk
  • 1 ounce chocolate , melted

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

Expert Tips
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.

Nutrition

Serving: 1g | Calories: 423kcal | Carbohydrates: 66g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 295mg | Potassium: 278mg | Fiber: 3g | Sugar: 37g | Vitamin A: 445IU | Calcium: 84mg | Iron: 2.8mg

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.

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About The Author

5 thoughts on “Small Batch Triple Chocolate Scones”

  1. Denay DeGuzman

    5 stars
    This delightful recipe produced rich, buttery, decadent triple chocolate scones that now have me dreaming of whipping up a second batch for the weekend!

  2. 5 stars
    Chocolate scones are amaaaaazing! I love these with my first cup of coffee in the morning. Thanks for a great recipe!

  3. Can I sub 1 cup of King Arthur gluten free flour in this recipe? Should I add xanthan gum?
    Thanks,
    Susan

    1. Hi Susan,
      I haven’t experimented with making this recipe gluten-free yet so I can’t tell you how it would turn out. If you do try the recipe with the substitutions, please let me know how it turns out.
      Thanks. Have a great week!

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