Espresso chocolate chip scones are big-as-your-hand bakery style scones studded with chocolate and a warm hint of caffeine!
It’s one of those super rainy fall Saturday mornings, but we get ourselves dressed and head to the farmer’s market anyway. Not just for the lingering tomatoes and gorgeous peppers (we’ll load up on those for sure,) but for the espresso chocolate chip scones from that one tiny stall waaaaay at the end of the market.
We got there too late ~ no more scones. But here’s the silver lining: homemade espresso chip scones that just might be even better (and instead of one lonely scone in a bag I’ve got 10!) Score another one for the Great Island kitchen.
My espresso chocolate chip scones are:
- Big. They’re nice rounded bakery style scones.
- For grownups. There’s espresso powder in here, therefore, caffeine.
- Easy to bake because I just scoop them out with an ice cream scoop.
- Topped with a sweet coffee glaze.
- Decadent and satisfying for those days when you just need to start off your day with a treat!
espresso chip scones ingredient notes
Espresso powder ~ I use this often and usually get questions about it. This is instant espresso, and it has a powder consistency (not ground coffee beans.) I use this brand: Medalgio D’Oro. The jar will keep forever in your pantry and it’s great for adding coffee flavor to baked goods.
Cold butter, cream, and buttermilk ~ these provide the fat and moisture for this recipe. Yes, it’s rich. The buttermilk cuts the richness a bit, but you need the fat to make great scones.
Mini chocolate chips ~ these are perfect, they provide lots of chocolate but don’t overwhelm the scones.
the coffee glaze is optional (not optional)
Just mix brewed coffee into powdered sugar, It adds that final sweet coffee hit to every bite. These are really fantastic, I hope you give them a try!
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Espresso Chocolate Chip Scones
Equipment
- parchment paper
- food processor optional
Ingredients
- 3 cups all purpose flour*
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup white sugar
- 1/2 cup cold butter, diced
- 1 Tbsp vanilla bean paste**, buy online here
- 1 1/3 cups heavy cream
- 2 tsp instant espresso powder
- 2/3 cup buttermilk
- 1 1/2 cups mini semi-sweet chocolate chips
glaze
- 1 cup powdered sugar
- brewed coffee
Instructions
- Line a baking sheet with parchment paper. Preheat your oven to 425F.
- Measure out your 1 1/3 cups heavy cream and stir in the 1 Tbsp vanilla bean paste** and 2 tsp instant espresso powder. Stir well to get the powder dissolved. Set aside.
- Put the 3 cups all purpose flour*, 1 Tbsp baking powder, 1 tsp salt, and 1/2 cup white sugar in a food processor (or a big mixing bowl if doing by hand.) Pulse or whisk to combine everything well.
- Add the cubed 1/2 cup cold butter and pulse about 15 times, then process for a few seconds until there are no big chunks of butter left and the texture is crumbly. The food processor does this quickly, but if you are working by hand you'll need to take the time to get all that butter incorporated with your pastry cutter or your fingers.
- Add the cream mixture to the processor along with the 2/3 cup buttermilk and pulse/process long enough to bring together a moist crumbly dough. The dough should be moistened and maybe a bit crumbly but holds together when pressed together with your fingers. There should not be any patches of dry flour.
- Transfer to a large bowl and toss in the 1 1/2 cups mini semi-sweet chocolate chips using a a silicone spoon to distribute them evenly into the moist dough. Use a standard ice cream scoop (mine holds just a smidge under 1/2 cup) to scoop out your scones and place 2 inches apart on a cookie sheet. I bake in 2 batches for even baking.
- Bake the scones for about 15-20 minutes. They'll be starting to turn golden, and not feel super 'squishy' or look wet in the cracks. It's fine if the top gives a bit to the touch, though. I like my scones softer in the center. Note: Your oven may vary and I bet your scones will be a little smaller or bigger than mine, so take this baking time as a suggestion, not a hard and fast rule. Check them on the early side, and don't be afraid to give them an extra minute or two if they don't seem done. I suggest doing a test scone so you can adjust your time and/or oven temperature if necessary.
- While the scones are baking make your glaze: Add just enough brewed coffee to the 1 cup powdered sugar to make a thick but pourable glaze. When the scones are cooled, either spread with glaze, or dunk them headfirst into the glaze. Let set up before enjoying.
- Store leftovers at room temperature covered with foil. Reheat in the microwave for 15-20 seconds. The scones can be frozen for up to 3 months.
Notes
Nutrition
more coffee recipes please!
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