Description
Delicious chocolate chip coffee scones perfect for breakfast or a snack.
Ingredients
Scale
- 2½ cups all-purpose flour
- ⅓ cup light brown sugar packed
- 2 tablespoon instant espresso powder
- ½ teaspoon salt
- 2 teaspoon 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
- 1 large egg room temperature (for egg wash)
- 1 tablespoon heavy whipping cream (for egg wash)
- 1 cup powdered sugar sifted (for coffee glaze)
- 1 teaspoon instant espresso powder (for coffee glaze)
- 1 tablespoon brewed coffee or espresso (for coffee glaze)
- 1 – 2 tablespoon milk or cream or water (for coffee glaze)
Instructions
- Combine flour, brown sugar, baking powder, salt, and instant espresso powder in a large bowl.
- Cut the cold butter into the dry ingredients with a pastry cutter or two forks until coarse crumbs remain. Stir in the mini chocolate chips until combined.
- Whisk the vanilla extract into the heavy cream. Pour the wet ingredients into the center of the butter-flour mixture in two separate parts and carefully mix just until a dough starts to form.
- Pour the dough out onto a lightly floured surface. Turn the dough a couple of times until the dough comes together — do not over-mix. Form the dough into an 8-inch circle.
- Portion the dough with a sharp knife or bench scraper into 8 triangles. Place the dough triangles onto a parchment-lined baking sheet and place the tray in the refrigerator for 30 minutes to 1 hour to chill.
- Preheat the oven to 400° F. Brush the chilled scones with egg wash and sprinkle the tops of the scones with turbinado sugar. Bake the scones for 20 – 25 minutes or until golden brown. Cool the scones on a wire rack.
- Make the coffee glaze – Mix the sifted powdered sugar, instant espresso granules, brewed coffee (or espresso), and cream (or milk) in a small bowl until a glaze forms. Add additional cream (or milk) if needed. Drizzle cooled scones with glaze.
Notes
- For best results, use cold ingredients.
- Adjust the consistency of the glaze with more milk or cream as needed.
- Serve warm for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 13g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg