Description
These chocolate chip coffee scones are a delightful addition to any breakfast or snack time.
Ingredients
Scale
- 2½ cups all-purpose flour
- ⅓ cup light brown sugar packed
- 2 tablespoons instant espresso powder
- ½ teaspoon salt
- 2 teaspoons 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 (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 tablespoons milk or cream or water (for coffee glaze)
Instructions
- Start by taking a large mixing bowl and combining the all-purpose flour, light brown sugar, baking powder, salt, and instant espresso powder.
- Next, add the cold, cubed unsalted butter to your dry mixture. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the cold heavy whipping cream and vanilla extract. Make sure these ingredients are well combined before pouring them into the center of your dry mixture.
- Once your dough has come together, turn it out onto a lightly floured surface. Gently knead the dough a couple of times, just enough to ensure it forms a cohesive mass. Flatten it into an 8-inch circle.
- Use a sharp knife or bench scraper to divide the dough circle into 8 equal triangles.
- Preheat your oven to 400° F. Once the dough has chilled, brush the tops with the egg wash, and sprinkle with turbinado sugar. Bake the scones for about 20-25 minutes until they achieve a beautiful golden brown color.
- To finish off your delicious scones, prepare the coffee glaze by mixing the sifted powdered sugar, instant espresso granules, brewed coffee or espresso, and the needed milk or cream.
Notes
Store leftover scones in an airtight container at room temperature for 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: 295 per scone
- Sodium: 220 mg
- Protein: 4 g