Chocolate Chip Coffee Scones Recipe
Introduction
These Chocolate Chip Coffee Scones combine the rich flavors of espresso and chocolate in a tender, flaky treat. Perfect for morning coffee or an afternoon snack, they bring a delightful twist to classic scones that’s sure to impress.
Ingredients
- 2½ cups all-purpose flour
- ⅓ cup light brown sugar (packed)
- 2 tbsp instant espresso powder
- ½ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup unsalted butter (cold and cut into small pieces)
- ¾ cup mini semi-sweet chocolate chips
- 1 cup heavy whipping cream (cold)
- 1 tsp pure vanilla extract
- 1 large egg (room temperature)
- 1 tbsp heavy whipping cream
- 1 cup powdered sugar (sifted)
- 1 tsp instant espresso powder
- 1 tbsp brewed coffee (or espresso)
- 1 – 2 tbsp milk or cream (or water)
Instructions
- Step 1: In a large bowl, combine the flour, brown sugar, baking powder, salt, baking soda, and instant espresso powder.
- Step 2: Cut the cold butter into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse crumbs. Stir in the mini chocolate chips until evenly distributed.
- Step 3: Whisk the vanilla extract into the cold heavy cream. Pour this wet mixture into the center of the flour and butter mixture in two parts, gently mixing just until the dough begins to come together.
- Step 4: Turn the dough out onto a lightly floured surface. Fold and turn it a couple of times to bring it together, being careful not to overwork it. Shape the dough into an 8-inch circle.
- Step 5: Use a sharp knife or bench scraper to cut the dough into 8 equal triangles. Place the triangles on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes to 1 hour.
- Step 6: Preheat your oven to 400° F (200° C). Brush the chilled scones with the egg wash made from the egg mixed with 1 tablespoon of heavy cream. Sprinkle with turbinado sugar if desired.
- Step 7: Bake the scones for 20 to 25 minutes or until they are golden brown. Transfer them to a wire rack to cool.
- Step 8: To make the coffee glaze, mix the sifted powdered sugar, instant espresso powder, brewed coffee or espresso, and milk or cream in a small bowl until smooth. Add more liquid if needed to reach a drizzling consistency.
- Step 9: Drizzle the glaze over the cooled scones before serving.
Tips & Variations
- For a stronger coffee flavor, increase the instant espresso powder in the dough or glaze slightly.
- Substitute mini chocolate chips with chopped dark chocolate or white chocolate for different flavor profiles.
- Use chilled ingredients and avoid overmixing to keep the scones flaky and tender.
- Sprinkle turbinado sugar on top before baking for a satisfying crunch and sparkle.
Storage
Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled scones in a sealed bag for up to 1 month. Reheat in a warm oven for a few minutes to refresh texture before glazing and serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of brown sugar?
Yes, you can substitute light brown sugar with granulated sugar, but it may slightly reduce the depth of flavor and moisture in the scones.
Can I omit the glaze?
Absolutely! The scones are delicious on their own, but the coffee glaze adds a lovely sweetness and accentuates the espresso flavor.
PrintChocolate Chip Coffee Scones Recipe
Delight in these moist and flavorful Chocolate Chip Coffee Scones that perfectly balance the rich taste of espresso with sweet semi-sweet chocolate chips. Perfect for a morning treat or afternoon snack, these scones are tender on the inside with a golden, slightly crisp exterior topped with a luscious coffee glaze.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Scone Dough
- 2½ cups all-purpose flour
- ⅓ cup light brown sugar (packed)
- 2 tbsp instant espresso powder
- ½ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup unsalted butter (cold and cut into small pieces)
- ¾ cup mini semi-sweet chocolate chips
- 1 cup heavy whipping cream (cold)
- 1 tsp pure vanilla extract
- 1 large egg (room temperature)
Egg Wash and Topping
- 1 tbsp heavy whipping cream
- Turbinado sugar, for sprinkling (about 1-2 tbsp)
Coffee Glaze
- 1 cup powdered sugar (sifted)
- 1 tsp instant espresso powder
- 1 tbsp brewed coffee or espresso
- 1 – 2 tbsp milk or cream (or water)
Instructions
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, salt, baking soda, and instant espresso powder until evenly mixed.
- Cut in butter and add chocolate chips: Using a pastry cutter or two forks, cut the cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the mini semi-sweet chocolate chips until well combined.
- Mix wet ingredients: In a separate bowl, whisk the vanilla extract into the cold heavy whipping cream. Add the cream mixture and the egg into the center of the dry ingredients in two parts, gently mixing just until a loose dough begins to form. Be careful not to over-mix.
- Knead and shape dough: Turn the dough out onto a lightly floured surface and gently fold it over a few times to bring it together. Avoid overworking to keep the scones tender. Shape the dough into an 8-inch circle.
- Portion scones: Using a sharp knife or bench scraper, cut the dough circle into 8 equal triangular wedges. Arrange the triangles on a parchment-lined baking sheet.
- Chill dough: Place the baking sheet with the scones into the refrigerator for 30 minutes to 1 hour to firm up the dough, which helps achieve a better rise during baking.
- Preheat oven and prepare scones: Preheat your oven to 400°F (200°C). Before baking, brush the chilled scones with the egg wash made by combining 1 tablespoon heavy whipping cream with the reserved egg. Sprinkle the tops with turbinado sugar for a crunchy, sweet finish.
- Bake: Bake the scones in the preheated oven for 20 to 25 minutes or until golden brown and cooked through. Remove from oven and let cool on a wire rack.
- Prepare coffee glaze: In a small bowl, combine the sifted powdered sugar, instant espresso powder, brewed coffee or espresso, and milk or cream. Stir until smooth and a pourable glaze forms. Adjust the consistency with more milk or cream if needed.
- Glaze scones: Drizzle the coffee glaze generously over the cooled scones. Allow the glaze to set for a few minutes before serving for an extra burst of coffee flavor and sweetness.
Notes
- Ensure butter and cream are cold to achieve flaky scones.
- Do not over-mix dough to keep the texture tender and light.
- Instant espresso powder enhances the coffee flavor without adding liquid.
- Chilling the dough is important for a better rise and flakiness.
- Turbinado sugar adds texture and sparkle on top; substitute with coarse sugar if unavailable.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Keywords: chocolate chip scones, coffee scones, espresso scones, breakfast pastries, easy scones recipe, sweet scones
