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.  There’s a definite brownie vibe going on here.

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.

Chocolate Espresso Scones
Oven to 400
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

  • 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.

Notes:  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.

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…

16 Comments

  • Reply
    Rexine
    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
      Sue
      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
    Jhuls
    October 3, 2013 at 2:27 am

    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: http://thenotsocreativecook.wordpress.com/2013/06/16/chocolate-espresso-scones/

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  • Reply
    Yasmeen
    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
    annie
    March 14, 2012 at 12:25 am

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

  • Reply
    Laura
    March 13, 2012 at 10:50 pm

    Um, yum? These look absolutely incredible!

  • Reply
    Claudia
    March 13, 2012 at 1:06 pm

    What a scrumptious way to get my morning caffeine.

  • Reply
    Heather @girlichef.com
    March 13, 2012 at 7:20 pm

    Chocolate for breakfast please!! Yummy.

  • Reply
    Mary
    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. :-)

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