Description
Delight in these Chocolate Chip Coffee Scones, perfectly blending the bold flavor of espresso with sweet mini chocolate chips. These tender, flaky scones are enhanced with a smooth coffee glaze, making them an irresistible treat for breakfast or afternoon tea.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- ⅓ cup light brown sugar (packed)
- 2 tbsp instant espresso powder
- ½ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
Butter & Chocolate
- ½ cup unsalted butter (cold and cut into small pieces)
- ¾ cup mini semi-sweet chocolate chips
Wet Ingredients
- 1 cup heavy whipping cream (cold)
- 1 tsp vanilla bean paste
- 1 large egg (room temperature)
- 1 tbsp heavy whipping cream (for egg wash)
Glaze Ingredients
- 1 cup powdered sugar (sifted)
- 1 tsp instant espresso powder
- 1 tbsp brewed coffee (or espresso)
- 1 – 2 tbsp milk or cream (or water, to adjust consistency)
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, light brown sugar, baking powder, baking soda, salt, and instant espresso powder thoroughly to ensure even distribution of flavors.
- Cut in Butter and Add Chocolate Chips: Using a pastry cutter or two forks, cut the cold, cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the mini semi-sweet chocolate chips evenly throughout the mixture.
- Mix Wet Ingredients: Whisk the vanilla bean paste into the cold heavy whipping cream. Crack the large egg into the cream mixture and mix gently to combine.
- Incorporate Wet and Dry Mixtures: Pour the wet ingredients gradually into the center of the flour-butter mixture in two parts. Carefully mix just until a dough begins to form, taking care not to overwork the dough to keep the scones tender.
- Knead and Shape Dough: Turn the dough out onto a lightly floured surface. Fold and turn the dough gently a couple of times until it just comes together, then shape it into an 8-inch diameter circle.
- Portion Dough: Using a sharp knife or bench scraper, cut the dough circle into 8 equal triangular wedges. Arrange these triangles on a parchment-lined baking sheet for easy cleanup and even baking.
- Chill: Place the baking sheet with the scone triangles in the refrigerator for 30 minutes to 1 hour to allow the dough to chill, which helps achieve a flakier texture.
- Preheat Oven and Prepare Scones: Preheat your oven to 400°F (204°C). Remove the scones from the fridge and brush each triangle with the egg wash (1 tbsp heavy cream mixed with the beaten egg). Sprinkle the tops lightly with turbinado sugar for a crunchy, sweet finish.
- Bake: Bake the scones in the preheated oven for 20 to 25 minutes or until they turn golden brown and a toothpick inserted in the center comes out clean. Transfer them to a wire rack to cool completely.
- Prepare Coffee Glaze: While the scones cool, combine the sifted powdered sugar, instant espresso powder, brewed coffee (or espresso), and milk or cream in a small bowl. Whisk until a smooth glaze forms, adding more milk or cream as needed to reach pourable consistency.
- Glaze and Serve: Drizzle the cooled scones generously with the coffee glaze. Allow the glaze to set briefly before serving for a luscious, flavorful finish.
Notes
- Ensure the butter is very cold to achieve flakier scones with a tender crumb.
- Do not overmix the dough once the wet ingredients are added; overworking leads to tough scones.
- Chilling the dough before baking is essential for proper texture and to prevent spreading.
- You can substitute brewed coffee with espresso for a stronger coffee flavor in the glaze.
- For a dairy-free version, replace heavy cream with coconut cream and ensure chocolate chips are dairy-free.
