Print

Irresistible Chocolate Chip Coffee Scones for Cozy Coffee Shop Mornings

Chocolate Chip Coffee Scones on a plate with a rich glaze, perfect Coffee Flavored Treats for a cozy morning.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Chocolate Chip Coffee Scones bake up tender, buttery, and full of rich coffee flavor with sweet chocolate in every bite. A simple espresso glaze finishes them beautifully, making them perfect for breakfast, brunch, or a coffee break treat.

Ingredients

Scale

Coffee Scones

  • 2½ cups all-purpose flour
  • â…“ cup light brown sugar, packed
  • 2 tablespoons instant espresso powder
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon 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 teaspoon pure vanilla extract

Egg Wash

  • 1 large egg, at room temperature
  • 1 tablespoon heavy whipping cream

Coffee Glaze

 

  • 1 cup powdered sugar, sifted
  • 1 teaspoon instant espresso powder
  • 1 tablespoon brewed coffee or espresso
  • 1 to 2 tablespoons milk, cream, or water

Instructions

  1. Combine the dry ingredients.
    Add the flour, packed light brown sugar, instant espresso powder, salt, baking powder, and baking soda to a large mixing bowl. Whisk everything together well so the espresso powder distributes evenly through the flour mixture.
  2. Work in the butter.
    Drop the cold butter pieces into the dry mixture. Use a pastry cutter or two forks to cut the butter into the flour until the texture looks like coarse crumbs with some small butter pieces still visible. This step helps create a tender, flaky scone. Once the butter is incorporated, stir in the mini semi-sweet chocolate chips until they are evenly scattered through the mixture.
  3. Add the cream and vanilla.
    In a separate bowl or measuring cup, whisk the vanilla extract into the cold heavy whipping cream. Pour the liquid into the flour mixture in two additions. After each addition, mix gently with a spoon or spatula, stopping as soon as the dough starts to come together. The dough should look shaggy but cohesive. Do not overwork it.
  4. Bring the dough together and shape it.
    Turn the dough out onto a lightly floured surface. Gently fold it over itself a few times just until it holds together. Press it into an 8-inch round. Avoid kneading. The less you handle the dough, the softer the finished Chocolate Chip Coffee Scones will be.
  5. Cut, chill, and prepare for baking.
    Use a sharp knife or bench scraper to cut the round into 8 equal triangles. Arrange the wedges on a parchment-lined baking sheet with a little space between them. Place the tray in the refrigerator and chill the scones for 30 minutes to 1 hour. Chilling helps the butter firm up again and supports a better rise in the oven.
  6. Bake the scones.
    Preheat the oven to 400°F. In a small bowl, whisk together the egg and heavy cream for the egg wash. Brush the chilled scones lightly with the egg wash, then sprinkle the tops with turbinado sugar if using. Bake for 20 to 25 minutes, or until the scones are golden brown and baked through. Remove the tray from the oven and let the scones cool on a wire rack.
  7. Make the coffee glaze.
    In a small bowl, whisk together the sifted powdered sugar, instant espresso powder, brewed coffee or espresso, and 1 tablespoon of milk, cream, or water. Stir until smooth. Add more liquid a little at a time if needed until the glaze reaches a drizzling consistency. Once the scones have cooled, drizzle the glaze over the tops.

Notes

  • Store cooled scones in an airtight container at room temperature for 1 to 2 days or in the refrigerator for up to 5 days.
  • Freeze before or after baking for longer storage.
  • For a variation, add 1 teaspoon ground cinnamon to the dry ingredients for coffee cinnamon scones.

Nutrition

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