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Satisfy your chocolate cravings with our decadent Triple Chocolate Scones! These perfectly sized treats are ready in just 30 minutes, filled with rich cocoa and melted chocolate.
Looking for more small batch scone recipes? You must try our selection! Enjoy our rich and tender Cream Scones, the berry-filled Strawberry Scones, and sweet, cinnamon-spiced Apple Scones. Our Lemon Poppy Seed Scones are refreshingly zesty, and the savory Ham and Cheese Scones are deliciously cheesy. Each offers a distinct and delightful flavor to your scone collection!
Why You’ll Love This Scone Recipe
- Ready in a flash: With simple ingredients and minimal prep, you’ll have rich chocolate scones baking in no time.
- Fresh from the oven quickly: These scones bake in just 15 minutes for a warm, satisfying treat.
- Chocolate lover’s dream: Moist, crumbly scones packed with rich chocolate flavor, finished with a decadent chocolate glaze.
- Perfect for sharing (or not): This recipe makes 4 scones – ideal for a small gathering or a personal indulgence.
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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 is my go-to. For gluten-free scones, King Arthur Gluten Free Measure For Measure Flour is a reliable alternative.
- Unsweetened cocoa powder: Essential for a rich, fudgy chocolate flavor. Both natural unsweetened and Dutch-processed (alkalized) cocoa powders work well.
- Sugar: Granulated sugar is used to sweeten the scones.
- Baking powder and baking soda: These are key leavening agents, helping the scones rise and become light and airy.
- Salt, vanilla, and ground cinnamon: These add depth and complexity to the scones’ flavor.
- Butter: It contributes to the scones’ flavor, crisp edges, and flakiness.
- Egg yolk: Just one egg yolk is needed for added flavor and structure. Hang on to that extra egg white and use it in any of our egg white recipes like Mini Texas Sheet Cake.
- Milk: Works well with any milk (whole, skim, 1%, 2%), or alternatives like almond milk, half and half, or cream.
- Chocolate: 3 ounces (1/2 cup) of good quality chocolate chips or chopped chocolate. Semi-sweet is my preference, but milk or dark chocolate are great too. Extra chocolate chips can be used in a mini Chocolate Lava Cake, Chocolate Banana Bread, or a small batch of Chocolate Chip Cookies.
For the glaze:
- Powdered sugar: Also known as confectioners’ or icing sugar, it’s light and dissolves easily for a smooth glaze. Avoid granulated sugar to prevent a grainy texture.
- Coffee (or milk): While milk is traditional for a glaze, coffee wonderfully enhances the chocolate flavor.
- Chocolate: 1 ounce of melted chocolate mixed into the powdered sugar and coffee creates a spectacular glaze.
Recipe Variations
Venture beyond the classic chocolate scone with these delightful twists.
- White Chocolate Chunk Scones: Swap the chocolate chips for white chocolate chunks for a sweet and creamy twist.
- Mint Chocolate Chip Scones: Add a splash of mint extract for a refreshingly cool flavor combination.
- Triple Chocolate Berry Scones: Mix in dried cranberries or cherries for a burst of fruity tartness.
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
- 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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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.
Frequently Asked Questions
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.
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
- 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
- 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.
Make 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
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