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These small batch chocolate scones are rich, tender, and packed with chocolate in every bite. Made with cocoa powder and chocolate, they have a deep chocolate flavor and a tender texture. Baked until golden and finished with a smooth chocolate glaze, these scones are perfect for breakfast, brunch, or an afternoon treat.
Looking for more small batch scone recipes? Try our Cream Scones for a classic, buttery treat, Strawberry Scones for a burst of fresh berries, or Apple Scones for a sweet, spiced flavor. For something bright, Lemon Poppy Seed Scones add a zesty kick, while Ham and Cheese Scones bring a savory, cheesy twist. Each one is packed with flavor and easy to make!
Why You’ll Love This Recipe
- Quick and easy: Simple ingredients and minimal prep mean you’ll have freshly baked chocolate scones in no time.
- Bakes fast: They bake in just 15 minutes for a warm, chocolate-filled treat.
- Rich chocolate flavor: Soft, crumbly scones loaded with chocolate and topped with a smooth chocolate glaze.
- Perfectly portioned: Makes four scones—great for sharing or enjoying on your own.
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Ingredients
If you have any ingredients leftover from this small batch chocolate scone recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: All-purpose flour works best for these chocolate scones. If making gluten-free chocolate scones, King Arthur Gluten Free Measure For Measure Flour is a great substitute.
- Unsweetened cocoa powder: Adds deep, rich chocolate flavor. Both natural cocoa powder and Dutch-processed cocoa powder work well.
- Sugar: Granulated sugar provides the right amount of sweetness without overpowering the chocolate.
- Baking powder and baking soda: Help the scones rise, creating a light, tender texture.
- Salt, vanilla, and ground cinnamon: Enhance the overall flavor. Cinnamon is optional but adds a warm, subtle note.
- Butter: Cold butter is key for flaky layers and crisp edges while adding richness.
- Egg yolk: Adds structure and richness. Save the extra egg white for another egg white recipe like Mini Texas Sheet Cake.
- Milk: Works with whole, skim, 1%, or 2% milk. For a richer scone, use half-and-half or cream. Dairy-free options like almond milk also work.
- Chocolate: Three ounces (½ cup) of high-quality chocolate chips or chopped chocolate. Semi-sweet is my preference, but milk or dark chocolate work well too. Leftover chocolate chips can be used in Chocolate Lava Cake, Chocolate Banana Bread, or a small batch of Chocolate Chip Cookies.
For the glaze:
- Powdered sugar: Also called confectioners’ sugar, it dissolves easily for a smooth, glossy finish.
- Coffee (or milk): Coffee enhances the chocolate flavor, while milk creates a more traditional glaze.
- Chocolate: One ounce of melted chocolate mixed into the glaze adds an extra layer of richness to these triple chocolate scones.
Recipe Variations
Try these simple ways to change up the flavors in this small batch scone recipe:
- 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 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.
- 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.
Pro Tip: Cold butter is key to flaky scones. Keep it in the fridge until you’re ready to use it.
- 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 chopped chocolate.
Pro Tip: Use chocolate chips or chopped chocolate or a mix of both – use what you have on hand.
- 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.
- Once cooled, whisk together the melted chocolate, powdered sugar, and coffee or milk for the glaze.
- Drizzle the chocolate glaze over the scones and enjoy!
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.
Semi-sweet chocolate works best, but milk or dark chocolate can also be used. For extra richness, use a mix of chopped chocolate and chocolate chips.
The dough should be slightly sticky but not overly dry. If it’s too crumbly, add a small splash of milk, one teaspoon at a time, until it holds together.
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:
RELATED: 15 Easy Dessert Recipes For One
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.
ALL Ms. Zisk’s recipes are DEFINITELY A+!
Thank you so much!
You are DEFINITELY welcome.
For chocolate chip scones: remove the cocoa in the scones and, at the end, just before baking, fold in 3 ounces chocolate chips, unmelted. After baking, top with the glaze. Ms. Zick and her wonderful recipes definitely inspire me.and my cooking. And I thank her profusely for doing so.
Terrific recipe.
I love scones scones and these were delicious
Do you have recipes for small batch jams / jellies? I have left over fruit that I don’t eat soon enough. Nancy S. Gray
Here you go: https://onedishkitchen.com/easy-small-batch-refrigerator-jam/
omg! i love this i wish i could keep it forever
sooooo good even tho i only had whole wheat flour
This delightful recipe produced rich, buttery, decadent triple chocolate scones that now have me dreaming of whipping up a second batch for the weekend!
Chocolate scones are amaaaaazing! I love these with my first cup of coffee in the morning. Thanks for a great recipe!
Can I sub 1 cup of King Arthur gluten free flour in this recipe? Should I add xanthan gum?
Thanks,
Susan