Our chocolate chip coffee scones are the perfect breakfast on a lazy weekend morning. Made with espresso powder and filled with mini chocolate chips, this scone recipe is perfect with your morning coffee. These scones are as pretty as they are delicious with their espresso glaze, dark chocolate drizzle and a sprinkle of fresh coffee grounds.
These delicious scones are easy to make when you follow our step by step directions. You'll have freshly baked scones on the table in no time at all. For all of our best tips and trips for making scones, also be sure to check out our recipe for Foolproof Scones.
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Why You'll Love This Recipe
- extra coffee flavor thanks to the instant coffee powder, the coffee glaze and the sprinkle of fresh coffee grounds
- made with butter and heavy cream, this recipe produces tender scones with crisp edges and flaky middles
- the coffee and chocolate combo is 🔥
Key Ingredients
- espresso powder - adds a rich coffee flavor to the finished scones
- brewed coffee - any strong, brewed coffee will work well for this recipe
- finely ground coffee - the coffee grounds will be used as a final garnish for the scones
- melting chocolate wafers - for that beautiful and delicious chocolate drizzle garnish
- mini chocolate chips - use a high quality chocolate such as Ghirardelli
How To Make Chocolate Chip Coffee Scones
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Combine dry ingredients in a large mixing bowl.
Cut the cold butter into cubes. Use a pastry blender or two forks to work the butter into the flour mixture.
Combine the liquid ingredients in a small bowl or glass measuring cup. Add the wet ingredients to the dry mixture. Mix until the dough comes together.
Add the mini chocolate chips to the scone dough. Fold until they are well incorporated.
Turn the dough out onto a lightly floured surface. Knead the dough 3-4 times until it is cohesive and uniform. Form a 7-inch circle with the dough.
Use a sharp knife or bench scraper to cut the dough circle into 8 equal pieces. Move the scone dough to your baking sheet lined with parchment paper. Chill wedges in the freezer or refrigerator for 15-30 minutes.
Brush the tops of the scones with heavy cream and sprinkle with a bit of coarse sugar. Bake scones at 400° for 18-22 minutes. While the scones are baking, make the coffee glaze.
Drizzle the finished scones with the coffee glaze and melted chocolate. Garnish with a sprinkle of fresh coffee grounds.
Hint: Make sure that you use cold butter! I like to freeze the stick of butter so that it is nice and cold when I start working with it. If at any point, you feel like the butter is becoming too soft, put the entire bowl in the refrigerator for 10 minutes and cool everything off again.
Amanda's Top Scone Making Tips
Don't Be Afraid to Work the Butter Into the Flour: You're goal is to coat the flour with the cold butter. The butter should be broken down a little bit and the mixture should be shaggy with pea sized bits of butter throughout. Anything larger than a pea should be worked into the dough.
Chill the Dough: Once you have cut the dough into wedges, chill the dough on your prepared baking sheet in the refrigerator or freezer for 15-30 minutes before baking. This guarantees that the dough is nice and cold before baking and creates that layered texture that you are looking for in a scone.
Storage
Baked Scones - baked scones keep at room temperature for 1-2 days. Store in an airtight container. You can also freeze baked scones in an airtight container. It's best to freeze scones with no glazes or toppings. You can add those once you thaw out your baked scones.
Scone Dough - I love freezing scone dough! It's a great way to have fresh scones anytime. You will first freeze the dough on a sheet pan and then move to a freezer-safe bag labeled with the recipe name and baking instructions. Anytime you want freshly baked scones, simply remove a few wedges of frozen dough from the freezer, bake and enjoy fresh scones. See our complete guide to freezing scones for all of our best tips and tricks.
Chocolate Chip Coffee Scones FAQs
Yes! I like to make and freeze the scone dough ahead of time. The dough is ready when you are ready to bake. For all of the details, check out our How to Freeze Scones tutorial.
I prefer to bake scones in the middle of the oven. This allows the scones to bake through without getting too dark on the tops.
There are a few secrets to making good scones but the major one is working with cold ingredients. For all of our best tips and tricks for making good scones, check out our Foolproof Scones recipe.
More Light and Fluffy Scone Recipes
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Easy Chocolate Chip Coffee Scones
Equipment
- large mixing bowl
- glass measuring cup
- measuring cups
- measuring spoons
- cheese grater
- bench knife/knife
- baking sheet lined with parchment paper
Ingredients
For the Scones
- ½ cup unsalted butter very cold
- 2 cups all-purpose flour can also use 2 cups all purpose flour
- ½ cup granulated sugar
- 2 tablespoons espresso powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 2 teaspoons vanilla
- 1 tablespoon brewed coffee
- ½ cup heavy cream
- 1 cup mini chocolate chips
For the Glaze
- 1 tablespoon brewed coffee
- 1 teaspoon espresso powder
- ¾ cup confectioner's sugar
For the Garnish
- ½ cup dark chocolate melting wafers I prefer Ghiradelli
- 1 teaspooon fresh coffee grounds
Instructions
For the Scones
- Place your stick of butter in the freezer.
- While the butter is freezing, combine the flour, baking powder, espresso powder, sugar and salt in a large mixing bowl.2 cups all-purpose flour, ½ cup granulated sugar, 2 tablespoons espresso powder, 2 teaspoons baking powder, ½ teaspoon salt
- In a large glass measuring cup, whisk together egg, heavy cream, 1 tablespoon coffee and vanilla. Store in the refrigerator until needed.1 large egg, 2 teaspoons vanilla, 1 tablespoon brewed coffee, ½ cup heavy cream
- Remove frozen butter from the freezer and use your cheese grater to grate the frozen butter directly into the dry ingredients. Use a pastry cutter or fork to work the butter into the flour mixture.½ cup unsalted butter
- Pour the liquid ingredients over the dry ingredients and mix until just combined.
- Add the mini chocolate chips to the dough. Gently fold into the dough. It's okay if they are not well combined.1 cup mini chocolate chips
- Turn the dough out onto a floured surface and fold the dough over itself and then flatten it to incorporate the chocolate. Do this 4-5 times to be sure that the ingredients are evenly distributed throughout the dough. You want the dough to come together and look uniform with flecks of butter throughout.
- Form the dough into a 7-8 inch circle and use a bench scraper or sharp knife to cut the dough into 8 triangles.
- Arrange triangles on a quarter sheet pan and place scones into the freezer for 15-20 minutes before preheating the oven to 400°.
- After the 20 minutes of chilling, arrange the scones on a parchment lined, half sheet pan. Brush the scones with heavy cream and bake at 400° for 18-22 minutes or until golden brown.
- Top baked scones with the garnish of your choice (confectioner's sugar, a glaze or melted chocolate).
For the Glaze and Garnish
- While the scones bake, make the coffee glaze. Combine the coffee, espresso powdered and confectioners sugar in a large measuring cup. Whisk until smooth.1 tablespoon brewed coffee, 1 teaspoon espresso powder, ¾ cup confectioner's sugar
- Place the dark chocolate melting wafers in a microwave safe dish. Warm chocolate on high heat for 30 seconds at a time. Warm until smooth and ready to drizzle over the scones.½ cup dark chocolate melting wafers
- Once the scones are baked, drizzle with coffee glaze, the dark chocolate and a sprinkle of fresh coffee grounds.1 teaspooon fresh coffee grounds
Andra says
I made this recipe for a camping trip this Fall. I mixed the dry ingredients and shredded the frozen butter in that. I put in a covered bowl and kept it in the cooler. I mixed the wet ingredients and kept in a separate container. At camp I mixed wet and dry, added the chocolate chips and baked. Since we were roughing it, I added coarse sugar before I baked and did not do any other topping. They were DELICIOUS!!!
Amanda Smallwood says
This is great Andra! Thank you so much for your feedback!!
Mel says
Can Buttermilk be used in place of the Heavy Cream?
(I have lots of buttermilk to use up!)
Amanda Smallwood says
Hi Mel!
Definitely! Will be delicious!
xo Amanda