Print

Chocolate Chip Coffee Scones Recipe

Print Recipe

★★★★★

4.4 from 95 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://dailysimplerecipe.com/chocolate-chip-coffee-scones-recipe/