Easy Chocolate Chip Coffee Scones

coffee chocolate chip scone on white plate.

5 from 4 votes

Easy Chocolate Chip Coffee Scones

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.

Prep Time45

Cook Time20

Course: Breakfast

Cuisine: American

Servings: scones

Calories: 510kcal

Author: Amanda Smallwood

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.
In a large glass measuring cup, whisk together egg, heavy cream, 1 tablespoon coffee and vanilla. Store in the refrigerator until needed.
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.
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.
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.
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.
Once the scones are baked, drizzle with coffee glaze, the dark chocolate and a sprinkle of fresh coffee grounds.

Nutrition