The combination of coffee and chocolate is one of life’s perfect pairings. I mean, coffee & chocolate, together or separate, are basically my coping skills lately. 🤣 These Chocolate Chip Espresso Scones with Espresso Glaze bring these two flavors together in a delicious little treat that works for breakfast, brunch, or a coffee break. ☕️ 🍫
I used these amazing Nestle Toll House Espresso Morsels for my scones, which I get in the baking aisle right next to the other chocolate chips. I like them because they add an extra punch of espresso flavor, but you could also just use regular semi-sweet chocolate chips or even chunks if you want them extra chocolate-y. If you use semi-sweet chips, you may want to add 1/4 teaspoon espresso powder to the dough, as well as the frosting, to punch up that coffee flavor.
Making Chocolate Chip Espresso Scones with Espresso Glaze
Scones are one of my favorite pastries to make, because there is little fuss. It’s basically mix, shape, bake.
Mix together the dry ingredients, cut in cold, cubed unsalted butter using your fingers or a pastry cutter, and then fold in the chocolate chips.
Slowly mix the dry with the wet in batches, and mix until just combined.
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Divide the dough in half and shape into two flattened circles. Be careful not to overwork the dough or your scones will be tough.
Cut each circle into 6 wedges using a knife or bench scraper. Place on a baking sheet covered with parchment paper. Separate the wedges just slightly to allow room for rising when baking.
The Espresso Glaze
The espresso glaze adds another layer of coffe-flavored goodness to these already delicious scones. Mix powdered sugar, cooled coffee, and a bit of espresso powder to form the glaze. Place in a piping bag or even just a Ziploc with the a corner cut off. This will allow you to get that pretty little zig-zag of icing across the top. I’m tellin’ ya– these babies are delicious and pretty, too.
Espresso flavor, big chunks of rich chocolate, a silky espresso glaze across the top of the not-too-sweet pastry…… 👀
Add a cup of fresh brewed coffee, and you’ll be one happy camper. And a fully caffeinated happy camper, I might add.
Chocolate Chip Espresso Scones with Espresso Glaze
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- pinch of salt
- 1 stick unsalted butter cold and cut into cubes
- ¾ cup espresso flavored chocolate chips or regular chocolate chips
- 1/3 cup half & half
- 1 tsp vanilla extract
- 1 large egg
For the Glaze
- ½ cup powdered sugar
- ¼ tsp instant espresso powder
- 1½ Tbsp brewed coffee or espresso cooled to room temp
- Pre-heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt. Add cold, cubed butter to the flour mixture and work the butter into the flour, using your fingers or a pastry cutter, until the mixture is coarsely crumbled. Be careful not to overwork the mixture or the butter will soften too much and the scones will be tough. Fold the chocolate chips into this mixture.
- Mix together ⅓ cup of the half & half, the vanilla, and the beaten egg. Slowly add in the flour mixture, a little at a time, mixing until just combined. Add a little more milk if the mixture is too dry.
- Divide the dough in half and and flatten each portion into a 1-inch thick disc, being careful not to overwork the dough.
- Cut each circle into 6 pizza-like wedges, and move to your parchment-lined baking sheet. Separate the wedges from each other slightly to allow room for rising as they bake.
- Lightly brush the tops of the scones with a little half & half. Sprinkle the tops with coarse sugar. Bake scones for 18 to 22 minutes until lightly golden on top. Remove from the oven and allow to cool on a wire rack.
- Stir together the powdered sugar, espresso powder, and cooled coffee until smooth. You want a consistency that is right for drizzling. If the glaze is too thin, add a bit more powedered sugar. If it's too thick, add coffee a few drops at a time.
- Place glaze in a zippered food storage bag, cutting off the very tip of one corner, and pipe the glaze in a zig-zag fashion across tops of scones.
- Scones can be stored in an air-tight container for a few days.
You guys, I hope you’ll give these Chocolate Chip Espresso Scones with Espresso Glaze a try, and if you do, please leave me a comment and let me know how much you love them. ☕️
I’d be so grateful if you’d support The House on Silverado by subscribing via email in the box on this page. 💕
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