Description
These espresso chocolate chip scones are the perfect fusion of coffeehouse comfort and homemade charm. Infused with rich espresso and studded with dark chocolate, they offer a cozy, slightly indulgent way to kickstart your morning. Perfect for busy weekdays or slow weekend brunches, this easy, one-bowl recipe requires no special tools and delivers bakery-worthy results every time.
Ingredients
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3 1/2 cups all-purpose flour (bleached, if possible)
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1/2 cup granulated sugar
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2 tablespoons instant espresso powder
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1 1/2 tablespoons baking powder
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3/4 teaspoon kosher salt
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2 1/4 cups heavy cream (plus more for brushing)
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4 oz dark chocolate, finely chopped (or 1/2 cup chocolate chips)
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Coarse or raw sugar, for sprinkling
Instructions
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Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats.
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Whisk together flour, sugar, espresso powder, baking powder, and salt in a large bowl.
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Pour in heavy cream and stir with a fork until a dough forms.
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Fold in chopped dark chocolate gently. Lightly knead the dough once or twice until just combined.
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Divide the dough into four parts. Flatten each into a 1-inch-thick disc. Cut each into six wedges.
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Place scones on prepared baking sheets, spacing 1–2 inches apart.
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Brush tops with cream and sprinkle with coarse sugar.
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Bake for 15 minutes or until bottoms are golden. Cool for at least 15 minutes before serving.
Notes
Use cold cream for best texture.
If the dough is too dry, add a splash more cream; if too wet, add a bit more flour.
Instant coffee can be substituted for espresso powder (use slightly more).
Chopped chocolate creates better melty pockets than chips.
Freeze unbaked scones for later; bake from frozen, adding 2–3 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Pastries
- Method: Baking
- Cuisine: American