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Espresso Chocolate Chip Scones

Awaken your morning senses with these delectable Espresso Chocolate Chip Scones. This easy scones recipe elevates your morning and gives you your coffee and chocolate fix all in one satisfying bite!

Deep espresso flavor with chocolate chips make this scone a perfect treat to eat whenever you need a caffeine pick-me-up. Topped with turbinado sugar crystals gives an added crunch to every bite.

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Espresso Chocolate Chip Scones

One of my favorite flavor combinations to have is coffee and chocolate. Like cappuccino with chocolate cake. Or simply, a strong cup of coffee with a bar of good quality dark chocolate. It’s just one of those simple pleasures that I love!

The flavors in these espresso chocolate chip scones complement each other so smoothly!

Espresso Chocolate Chip Scones on parchment paper

Why You’ll Love These Espresso Chocolate Chip Scones:

  1. They are so easy to make!
  2. You get a soft and flakey scone.
  3. The espresso and chocolate combination is heaven!
  4. Perfect to eat anytime of day.
  5. They’re so satisfying.
  6. A caffeine fix without having another cup of coffee.

need I say more?

Ingredients in Espresso Chocolate Chip Cookies

  1. Flour: 2 and 1/4 cups all-purpose flour, plus a little extra for the countertop.
  2. Butter: for flavor and flakiness! The cold butter creates pockets of steam that melts the butter and gives you a delicately flakey and moist scone. Butter is diced into small chunks. Note: You can also grate frozen butter with a boxed cheese grater to get smaller butter pieces.
  3. Sugar: for sweetness! Because we need our sugar fix, too!
  4. Baking Powder: is the leavening agent we’re using to give the scones some lift.
  5. Eggs: adds structure, flavor and helps the scone puff up a little more.
  6. Vanilla Extract: for that yummy vanilla flavor!
  7. Heavy Cream: adds flavor and moisture.
  8. Cold Espresso or Cold Strong Coffee: for that unmistakeable java flavor.
  9. Espresso Powder or Coffee Granules: adds another layer of coffee flavor and texture.
  10. Mini Semi-Sweet Chocolate Chips: for texture and flavor. Mini chocolate chips work best and look the best in this recipe. I’ve made this recipe with regular-sized chocolate chips, but I like the way the mini chocolate chips look a lot more. Feel free to use what you have on-hand.
Ingredients to make espresso chocolate chip scones

Kitchen Tools You’ll Need to Make These Espresso Chocolate Chip Scones

  1. Measuring cups and spoons: Just your standard baking measuring cups and spoons is what you’ll need to measure out both your dry and wet ingredients.
  2. Mixing Bowl or Stand Mixer: To mix the dry and wet ingredients. I use and love these mixing bowls.
  3. Baking Sheet or cookie sheet: For baking scones in the oven.
  4. Parchment paper or Silpat: To keep the scones from sticking to the pan (and for easier cleanup).
  5. Pastry Brush: to brush the top of each scone with heavy cream before baking.
  6. Optional – Pastry Blender: To blend the butter into the dry ingredients. This tool makes the process a little easier, but it’s not necessary. You can also use your fingers or a stand mixer.

Can I Make These Espresso Chocolate Chip Scones Ahead?

Yes, you absolutely can! These espresso chocolate chip scones keep very well. Especially since there aren’t any berries in them that tend to spoil more quickly.

You can either make these scones one or two days ahead of time or you can make them and store in the freezer for up to four weeks in advance. See below for freezing instructions. If you want to bake the scones a couple of days in advance, place baked scones in an airtight container and store in a cool place. Serve at room temperature or serve warm.

Warming Instructions:

Preheat oven to 350 F. Put the scones onto a baking sheet. Warm-up for about 5 minutes. Then serve and enjoy!

Freezing instruction:

  • Place the unbaked scones onto a plate or baking sheet and place them into the fridge to get cold for about 1 hour.
  • Once the scones have chilled, place 2-4 scones into a large ziplock bag (in one layer) and store flat in the freezer. Freeze for up to 1 month.
  • When ready to use, take the desired amount of scones out of the freezer and leave out on the countertop until they are no longer frozen. You want the scones to be cool to the touch, not frozen and not warm. If the scones get too warm, place in the fridge for 15 minutes to chill again.
  • Brush the top with heavy cream and place into a pre-heated oven until puffed and slightly golden brown.
  • Remove from heat and let them cool for about 20 minutes before eating.

Freezing instructions for already baked scones:

  • You can also freeze scones after they are fully cooked. just allow them to cool completely, then place in an airtight container or ziplock bag, in one layer, and place into the freezer. Freeze for up to 2 weeks. To thaw, take the desired amount of scones out of the freezer and allow to come to room temperature on the kitchen counter. See above for warming instructions.

How to Make Espresso Chocolate Chip Scones

Full recipe and instructions are in the printable recipe card below, but let’s go over the steps with pictures here:

Step 1: Sift flour and baking powder. Then mix flour, baking powder, sugar, salt, and espresso or coffee granules together in a large bowl.

dry ingredients in a glass mixing bowl

Step 2: Add butter chunks into the flour mixture.

Using your fingers or a pastry blender, flatten the butter pieces into the flour mixture until the mixture becomes crumbly.

dry ingredients and butter in a glass mixing bowl

Note: You can also grate frozen butter to get smaller butter pieces to speed up this process.

dry ingredients and butter mixed together to make scones

Step 3: Mix eggs, heavy cream, vanilla extract, and cold espresso or cold coffee together in a small bowl.

wet ingredients for scones recipe in a glass bowl

Step 4: Pour wet ingredients over dry ingredients.

photo - adding wet ingredients to dry ingredients to make scones

Then mix together until combined.

photo of scone dough before mix-ins are added

Step 5: Add mini chocolate chips and mix until evenly distributed.

scone dough with mini chocolate chips added
chocolate chips blended into scone dough

Step 6: Place sticky dough mixture onto a lightly floured surface.

espresso chocolate chip scone dough on a floured surface

Step 7: Press the dough down with your floured hands or using a floured rolling pin.

scone dough being pressed down with fingers

Step 8: Fold the dough over itself like you’re sealing an envelope. This will give you beautiful flakey layers. (see photos below for visuals on how to do this).

scone dough being folded over to create layers

Fold dough over a couple of times. It doesn’t really matter how you fold over the dough. You can fold it from top to bottom or from left to right. This is just to create internal layers to the dough. The layers will make the scones extra airy and light.

scone dough being folded over a second time to create layers

Step 9: Roll the dough out into a circle. An imperfect circle is totally OKAY!

scone dough rolled out into an imperfect circle

Step 10: Cut dough into pizza-like wedges. You can also use a cookie-cutter or the rim of a glass cup to cut into circles.

scone dough being cut into pizza-like slices
scone dough being cut into pizza-like slices

Step 11: Place onto a baking sheet lined with parchment paper and place it into the fridge for about 15-20 minutes. Note: If your fridge won’t fit the baking sheet, you can place the scones onto a plate before placing it in the fridge. Then transfer back to the baking sheet before baking.

uncooked scones pieces on a baking sheet

Step 12: Brush the top of each scone with heavy cream.

Tip: If you run out of heavy cream. Just mix 1 egg yolk with 1 Tablespoon of water and brush the top of each scone with that.

uncooked scones pieces brushed with heavy cream
uncooked scones pieces brushed with heavy cream

Step 13: Bake until the scones have started to turn slightly golden brown around the edges. Remove from the oven and allow to cool.

espresso chocolate chip scones baking in the oven

Note: At 10 minutes into baking, you can top each scone with some turbinado sugar and place back into the oven until scones have turned slightly golden brown around the edges. This helps the sugar sink into the top of the scones a little better. If you add the turbinado sugar prior to baking, the sugar will dissolve from the heat and moisture from the heavy cream.

Or, you can sprinkle the top with turbinado sugar as soon as the scones come out of the oven, while they are still hot.

espresso chocolate chip scones baking in the oven

Step 14: Once scones have cooled for 5 minutes on the baking sheet, transfer the scones onto a wire rack so that they can continue to cool for about 30 minutes prior to serving.

espresso chocolate chip scones on a cooling rack

ENJOY!

espresso chocolate chip scones on parchment paper and sprinkled with turbinado sugar and espresso granules
espresso chocolate chip scones on parchment paper and sprinkled with turbinado sugar
a photo showing the inside of espresso chocolate chip scones

More Delicious Scones Recipes You’ll Enjoy!

  1. Classic Blueberry Scones
  2. Blackberry Apricot Scones
  3. Blackberry Orange Honey Butter
Yield: 8

Espresso Chocolate Chip Scones

Espresso Chocolate Chip Scones on parchment paper

Espresso Chocolate Chip Scones are a perfect caffeine and chocolate pick-me-up treat! Deep espresso and mini chocolate chips come together to create a match made in heaven!

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 20 minutes
Total Time 55 minutes

Ingredients

  • 2 and 1/4 cups all-purpose flour, sifted
  • 1 stick (1/2 cup) unsalted butter, diced into small cubes.
  • 2 eggs, lightly beaten
  • 1/4 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/4 cup cold espresso or cold strong coffee
  • 1/4 cup heavy cream
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon instant coffee/espresso coffee
  • 1/2 Teaspoon kosher salt or 1/4 teaspoon table salt
  • 1 and 1/2 cups mini chocolate chips

Instructions

    1. Preheat oven to 400F (190C). Line a baking sheet with parchment paper and set aside.

    2. In a large mixing bowl, mix together flour, baking powder, sugar, salt, and instant espresso or coffee granules just until they are well combined.

    3. Add butter chunks into the flour mixture. Use your fingers, a pastry blender or two forks to coat and flatten the butter pieces into the flour mixture until you get a crumbly pea-sized mixture.

    4. In a separate small mixing bowl, mix eggs, heavy cream, vanilla extract, and cold espresso or cold coffee together just until they are evenly combined. Do not overmix.

    5. Pour wet ingredients over dry ingredients and mix together with either your hands or a wooden spoon until combined. Note: If the dough is too wet, add in a little more flour. You want the dough to be sticky but not overly wet.

    6. Add chocolate chips and mix until evenly distributed.

    7. Turn out the sticky dough mixture onto a lightly floured surface. Press the dough down with your floured hands or using a floured rolling pin to flatten it.

    8. Fold the dough over itself a couple of times from top to bottom and from left to right. (see photos in the post for a visual on how to do this). Then flatten the dough or roll it out into a circle (roughly an 8-inch circle).

    9. Using a knife or a bench scraper, cut the dough into 8 wedges (or any shape you desire) and place onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for about 5-10 minutes. You want the dough to be extra cold before putting the scones in the oven. See notes.

    10. Brush the top of each scone with heavy cream. Avoid brushing the sides of the scones with heavy cream as this may prevent the scones from rising properly.

    11. Bake until the scones have puffed up and have turned a slight golden brown color around the edges.

    12. Optional: 10 minutes into baking, open oven door, and pull out the baking sheet, top each scone with turbinado sugar, then place the baking sheet back into the oven and continue baking about 5 minutes more, or until scones are golden brown around the edges. You can also top each scone with turbinado sugar as soon as you take the scones out of the oven and scones are still hot.

    13. Once you've taken the scones out of the oven, allow scones to cool on the baking sheet for about 5 minutes before transfering to wire rack. All to cool completely before serving, about 30 minutes.

    14. Enjoy!

Notes

1. To make it easier and quicker, you can also grate frozen butter with a box cheese grater to get smaller butter pieces. This will help the butter blend into the flour mixture a lot quicker.

2. If the baking sheet doesn't fit in your freezer, you can place the cut scone pieces onto a plate before placing it in the freezer. Transfer the scones back to the parchment-lined baking sheet prior to baking.

2. If you don't have any heavy cream left to brush the top of the scones with, just mix 1 egg yolk with 1 Tablespoon of water and brush the top of each scone with that.

3. See instructions in the post for making ahead and freezing.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 155Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 419mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 3g

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