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Chocolate Chip Espresso Scones with Espresso Glaze

Niky @ The House on Silverado
The flavors of coffee and chocolate complement each other so nicely. These delicious chocolate chip scones are topped with an easy espresso glaze, and are perfect for breakfast, your coffee break, or an afternoon snack.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Brunch, Snack
Cuisine American, British
Servings 12
Calories 244 kcal


  • 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
  • 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.


If you use regular chocolate chips instead of the espresso flavored ones, you may want to add 1/4-1/2 teaspoon of espresso powder to your scone dough for more espresso flavor.
*Nutrition facts calculated using verywellfit.com


Serving: 1Calories: 244kcalCarbohydrates: 30.6gProtein: 3.7gFat: 12.1gSaturated Fat: 7.6gCholesterol: 39mgSodium: 84mgPotassium: 205mgFiber: 1gSugar: 13gCalcium: 89mgIron: 1mg
Keyword Scone
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