Small Batch Chocolate Scones
These small batch chocolate scones are rich, flaky, and loaded with chocolate. They’re easy to bake and topped with a smooth chocolate glaze. Perfect for a chocolate lover’s breakfast or snack!
Servings: 4 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
Serving: 1scone | Calories: 461kcal | Carbohydrates: 67g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 389mg | Potassium: 128mg | Fiber: 3g | Sugar: 39g | Vitamin A: 496IU | Vitamin C: 0.1mg | Calcium: 124mg | Iron: 3mg
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