Chocolate chip coffee scones are the perfect match for a cup of coffee. This recipe yields tender, buttery scones infused with coffee flavor. Enjoy coffee scones for breakfast, brunch, or alongside your afternoon cup of joe.
Every coffee drinker knows there is nothing like pairing a delicious baked treat with your morning coffee. This scone recipe takes this further by adding the coffee into the baked treat.
Chocolate chip coffee scones are packed with coffee flavor and sweet chocolate chips. The coffee glaze adds sweetness and additional flavor.
The rich scones start with simple, pantry staple ingredients. Heavy whipping cream and butter add richness and fat. Instant espresso powder provides an oomph of flavor.
Like in these chocolate chip scones, pockets of softened chocolate fill every bite of these delicious scones. The fluffy, coffee-flavored scones will wake you up in the morning or any time of the day. If you love these scones, you'll enjoy these coffee muffins with chocolate chips.
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Easy Coffee Scones Recipe
- Perfectly sweet scones come together quickly thanks to common ingredients and a quick mixing process.
- The scone mixing process is easy and uncomplicated. There are no special tools or avid mixing required.
- A simple coffee glaze adds sweetness and extra coffee flavor.
- Coffee scones are the perfect match for a cup of coffee or a hot latte.
- Serve scones at your next brunch or get-together.
Ingredients
- All-Purpose Flour
- Light Brown Sugar (packed) - The sugar adds just enough sweetness.
- Instant Espresso Powder - The coffee flavor comes from instant espresso powder stirred into the dry ingredients.
- Salt
- Baking Powder and Baking Soda - This scone recipe uses both baking powder and soda.
- Unsalted Butter (cold and cut into small pieces)
- Mini Sem-Sweet Chocolate Chips - The mini chocolate chips are easier to incorporate into the dough, but you can use full-sized chips, too.
- Heavy Whipping Cream (cold) - Cream adds richness and moisture, yielding tender, fluffy scones.
- Pure Vanilla Extract
- Large Egg (room temperature) - For the egg wash.
- Turbinado Sugar (optional) - The turbinado sugar adds a delightful crunch to the topping of these scones, but it is optional.
- Powdered Sugar (sifted) - Powdered sugar forms the base of the glaze.
- Brewed Coffee or Espresso - Paired with instant espresso, brewed coffee packs the glaze with coffee flavor.
See the recipe card for the ingredient quantities.
Step-By-Step Instructions
STEP 1 (DRY INGREDIENTS) - Combine flour, brown sugar, baking powder, salt, and instant espresso powder in a large bowl.
STEP 2 (CUT IN FAT) - Cut the cold butter into the dry ingredients with a pastry cutter or two forks until coarse crumbs remain. Stir in the mini chocolate chips until combined.
STEP 3 (WET INGREDIENTS) - Whisk the vanilla extract into the heavy cream. Pour the wet ingredients into the center of the butter-flour mixture in two separate parts and carefully mix just until a dough starts to form.
STEP 4 (FORM DOUGH) - Pour the dough out onto a lightly floured surface. Turn the dough a couple of times until the dough comes together — do not over-mix. Form the dough into an 8-inch circle.
STEP 5 (PORTION AND CHILL) - Portion the dough with a sharp knife or bench scraper into 8 triangles. Place the dough triangles onto a parchment-lined baking sheet and place the tray in the refrigerator for 30 minutes to 1 hour to chill.
STEP 6 (BAKE) - Preheat the oven to 400° F. Brush the chilled scones with egg wash and sprinkle the tops of the scones with turbinado sugar. Bake the scones for 20 - 25 minutes or until golden brown. Cool the scones on a wire rack.
STEP 7 (MAKE COFFEE GLAZE)- Mix the {sifted} powdered sugar, instant espresso granules, brewed coffee (or espresso), and cream (or milk) in a small bowl until a glaze forms. Add additional cream (or milk) if needed. Drizzle cooled scones with glaze.
Ingredient Substitutions
- Light Brown Sugar - Dark Brown Sugar, Granulated Sugar
- Instant Espresso Powder - Instant Coffee Granules
- Mini Chocolate Chips - Semi-Sweet Chocolate Chips, Semi-Sweet Chocolate Chunks, Cinnamon Chips, White Chocolate Chips
Variations
- Coffee Cinnamon Scones - Mix 1 teaspoon of ground cinnamon into the dry ingredients.
- Eggless - Swap the egg wash for just heavy cream.
Suggested Equipment
Storage
Transfer cooled scones to an airtight container. Store the scones at room temperature for up to 1-2 days or in the refrigerator for up to 5 days.
Delicious Scone Recipes
- Lemon Blueberry Scones
- Cinnamon Roll Scones with Cream Cheese Icing
- Brown Sugar Pecan Scones
- Strawberry Buttermilk Scones
- Raspberry White Chocolate Scones
Expert Tips
- Use cold butter and cream.
- Mix the dough just until the ingredients are combined - do not over-mix.
- Chill the dough before baking to firm the butter.
- Bake scones in a preheated oven for even baking.
- Sift the powdered sugar to prevent clumps in the coffee icing.
Frequently Asked Questions
Freeze scones before or after baking.
Freeze Before Baking - After forming the triangles of scone dough, freeze them on a baking sheet for one hour. Transfer frozen dough wedges to a freezer-safe zip-top bag or airtight container, and separate layers with wax paper - freeze for up to 3 months. Bake from frozen - add a few extra minutes of baking time. Or thaw in the refrigerator overnight.
Freeze After Baking - Transfer cooled scones to an airtight container or zip-top bag. Freeze for up to 3 months—thaw scones on the counter or refrigerator.
You have either over-mixed the dough or over-baked the scones in the oven.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Chocolate Chip Coffee Scones
Ingredients
Coffee Scones
- 2½ cups all-purpose flour
- ⅓ cup light brown sugar packed
- 2 tablespoon instant espresso powder
- ½ teaspoon salt
- 2 teaspoon 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
Egg Wash
- 1 large egg room temperature
- 1 tablespoon heavy whipping cream
Coffee Glaze
- 1 cup powdered sugar sifted
- 1 teaspoon instant espresso powder
- 1 tablespoon brewed coffee or espresso
- 1 - 2 tablespoon milk or cream or water
Instructions
- Combine flour, brown sugar, baking powder, salt, and instant espresso powder in a large bowl.
- Cut the cold butter into the dry ingredients with a pastry cutter or two forks until coarse crumbs remain. Stir in the mini chocolate chips until combined.
- Whisk the vanilla extract into the heavy cream. Pour the wet ingredients into the center of the butter-flour mixture in two separate parts and carefully mix just until a dough starts to form.
- Pour the dough out onto a lightly floured surface. Turn the dough a couple of times until the dough comes together — do not over-mix. Form the dough into an 8-inch circle.
- Portion the dough with a sharp knife or bench scraper into 8 triangles. Place the dough triangles onto a parchment-lined baking sheet and place the tray in the refrigerator for 30 minutes to 1 hour to chill.
- Preheat the oven to 400° F. Brush the chilled scones with egg wash and sprinkle the tops of the scones with turbinado sugar. Bake the scones for 20 - 25 minutes or until golden brown. Cool the scones on a wire rack.
- Make the coffee glaze - Mix the {sifted} powdered sugar, instant espresso granules, brewed coffee (or espresso), and cream (or milk) in a small bowl until a glaze forms. Add additional cream (or milk) if needed. Drizzle cooled scones with glaze.
Nutrition
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