Chocolate Espresso Scones

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Chocolate Espresso Scones ~ a cross between a classic scone and a chocolatey brownie, these flakey pastries are sure to be a hit at any breakfast or brunch.

chocolate espresso scone cooling on a rack

There’s a definite ‘brownie’ vibe going on in these chocolate espresso scones!

I didn’t get too many shots of these scones, but don’t let that stop you from making them, they are fantastic.  Not too sweet, but very chocolaty, and the espresso and the dark cocoa powder give them a sophisticated taste.  The mini chips kick in a little decadence. 

I’d been planning to formulate a chocolate scone recipe for some time, but even so, I wasn’t sure I was going to like them.  I’ve never run across any in a bakery or restaurant, so I had no experience with them.  I’m happy to report that these are real winners.  The espresso flavor comes through but isn’t overpowering,  There is a slight crunch to the outer crust and then a flaky and moist deep chocolate center.  If you eat them warm from the oven or zap them briefly in the microwave the little chips will be molten.

Think hard.  You must have some reason to make these.  Is there a bake sale coming up at school?  A planning meeting for a bake sale?  Maybe it’s about time you brought snacks to your hot yoga class.  Get creative, it’s got to be somebody’s birthday at work…

More scones to try ~

chocolate espresso scone cooling on a rack
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3 from 19 votes

Chocolate Espresso Scones

Chocolate Espresso Scones ~ a cross between a classic scone and a chocolatey brownie, these tender flaky  pastries are sure to be a hit at any breakfast or brunch.
Course Breakfast, brunch, Dessert
Cuisine English
Total Time 30 minutes
Yield 8 servings


  • 2 1/4 cup flour
  • 1/2 cup unsweetened Dutch process cocoa powder
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp espresso powder
  • 6 Tbsp cold butter cut in chunks
  • 1 egg
  • 1/2  cup buttermilk plus more if needed
  • 1 tsp vanilla extract
  • 3/4 cups semi sweet mini chips

for the glaze:

  • 1 cup confectioner's sugar
  • 1 tsp vanilla extract
  • milk or cream to thin


  • Preheat the oven to 400F
  • In the bowl of a food processor put the dry ingredients and pulse to combine.
  • Add in the chunks of cold butter and pulse several times until the mixture is crumbly.
  • Pour the buttermilk into a measuring cup and then add the egg and vanilla and blend it together with a fork or whisk.
  • While the machine is running pour the liquid in in a steady stream until the dough comes together.  If the dough seems too crumbly and dry, add a little more buttermilk.
  • Mix in the mini chips, just to evenly distribute them.
  • Turn the dough out onto a floured surface and bring it all together, kneading a couple of times if necessary.  Lightly pat into an 8 or 9 inch round.
  • Cut the disk into 6 or 8 triangles and transfer them to a parchment or silpat lined baking pan.
  • Bake for about 15 minutes.
  • Cool on a rack.
  • For the glaze, add the vanilla and just a tablespoon or two of milk or cream to the sugar and stir well.  Add more milk a teaspoon at a time until you have a thick glaze.
  • When the scones are completely cool, drizzle the glaze over them.


With scones it's important that the butter and the liquids be really cold.  I usually put the butter cubes in the freezer while I get everything ready.  And keep the egg and buttermilk mixture in the fridge until you're ready for it.  Make sure the oven is completely pre-heated; when the cold butter bits hit the hot oven it creates the unique scone texture, kind of like a biscuit.
The only thing I'd do differently next time is cut these a little smaller,  they're rich.  I cut 6, I think 8 would be perfect, or you could go for mini scones, just adjust your oven time.

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    Please rate this recipe!

  • Reply
    December 21, 2017 at 10:00 am

    I’m baking several varieties of Scones for Christmas and I’ve never seen a recipe using a Food Processor. I will try this one today.
    I love chocolate and espresso flavors and this recipe looks good.

    • Reply
      December 21, 2017 at 10:03 am

      I make most of my scones that way, it’s super easy!

      • Reply
        December 30, 2017 at 1:52 pm

        Yep, this recipe was yummy and super easy.
        Thanx for the recipe, Sue

  • Reply
    June 8, 2015 at 1:59 am

    Hi, I was wondering if you have tried this without the food processor. I think I’m the only person I know of who doesn’t own one and I really want to give these a try.

    • Reply
      June 8, 2015 at 7:30 am

      You can absolutely do it without the processor, just cut in the butter until it is well incorporated and everything is crumbly – enjoy!

  • Reply
    October 3, 2013 at 2:27 am

    5 stars
    Hello! I have made this recipe and it was amazing!! Great for breakfast or any time of the day. And the glaze made it more delicious!! I posted this on my blog:

  • Reply
    May 30, 2012 at 12:44 pm

    Oh, Sue. I cannot tell you how much I need one of these right now. They look gorgeous!

    We’re in the throes of packing and moving – half to my in-laws house before we go oversas, half to our unfinished, still in renovation mode apartment. Yikes.

    Delivery? 🙂

  • Reply
    Magnolia Verandah
    March 13, 2012 at 11:15 pm

    You have got me – what more could you ask for Chocolate Espresso Scones my three favourite things rolled into one!

  • Reply
    Linda A. Thompson Ditch
    March 14, 2012 at 2:53 am

    Oh my goodness! These look perfect! I can’t wait to try them!

  • Reply
    March 14, 2012 at 12:25 am

    As usual these look amazing! Yes, maybe I should take these somewhere…I need an excuse to make them.

  • Reply
    March 13, 2012 at 10:50 pm

    Um, yum? These look absolutely incredible!

  • Reply
    March 13, 2012 at 1:06 pm

    What a scrumptious way to get my morning caffeine.

  • Reply
    March 13, 2012 at 7:20 pm

    Chocolate for breakfast please!! Yummy.

  • Reply
    March 13, 2012 at 5:52 pm

    These sound completely decadent! Wow, Sue.

  • Reply
    Tricia @ saving room for dessert
    March 13, 2012 at 3:09 pm

    You are an artist! I never ever thought about making a chocolate scone. You can bake for me anytime! Thanks for this wonderful ‘breakfast’ recipe 🙂

  • Reply
    A Trifle Rushed
    March 13, 2012 at 2:02 pm

    Just in time for my Dad’s birthday, wonderful. 🙂