Small Batch Chocolate Scones
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Four chocolate scones cut into wedges and baked on a sheet, with an optional chocolate glaze.
Ingredients
Scones
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2½ tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ⅛ teaspoon ground cinnamon
- 4 tablespoons cold salted butter diced
- 1 large egg yolk
- ¼ cup milk
- ½ teaspoon vanilla extract
- ½ cup chocolate chips or chopped chocolate (3 ounces)
Optional chocolate glaze
- ½ cup sifted powdered sugar
- 1–2 tablespoons brewed coffee or milk
- 2 tablespoons melted chocolate chips (1 ounce)
Equipment
- mixing bowl
- whisk
- baking sheet
Directions
- Heat the oven to 400°F and line a baking sheet.
- Whisk the flour, cocoa, sugar, baking powder, salt, baking soda, and cinnamon together. Cut in the cold butter until the mixture looks like fine crumbs.
- Whisk the egg yolk with the milk and vanilla. Stir it into the dry mixture just until combined, then fold in the chocolate.
- Shape the dough into a round and cut it into four wedges. Set them on the baking sheet.
- Bake for about 15 minutes, until the scones are cooked through and lightly firm. Let them cool for 5 minutes.
- If you want the glaze, stir the powdered sugar, coffee or milk, and melted chocolate together and drizzle it over the cooled scones.
Nutrition
Serving: 124g | Calories: 467kcal | Carbohydrates: 67g | Protein: 6.5g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 415mg | Potassium: 206mg | Fiber: 3.4g | Sugar: 38g | Vitamin A: 468IU | Vitamin C: 0mg | Calcium: 117mg | Iron: 3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 scones; egg yolk counted as raw egg yolk (one large yolk 17 g), ¼ cup milk counted as whole milk, ½ cup chocolate chips or chopped chocolate (the first choice counted), brewed coffee or milk (the first choice counted), melted chocolate chips counted as semisweet chocolate. Brands and portions vary, so use it only as an approximation.