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Espresso Chocolate Chip Scones

Deliciously rich and buttery scones infused with espresso and sweet chocolate chips, perfect for breakfast, brunch, or a delightful snack.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For best results, measure flour properly.
  • 1/4 cup granulated sugar Adjust sweetness to taste.
  • 1 tablespoon baking powder Ensure it's fresh for best rise.
  • 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed Cold butter is crucial for flaky texture.
  • 1/2 cup brewed espresso, cooled Can substitute with strong brewed coffee.
  • 1 large egg Room temperature is preferable.
  • 1 teaspoon vanilla extract Enhances flavor.
Mix-Ins
  • 1 cup chocolate chips Use semi-sweet or dark for richer flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Whisk until evenly mixed.
  3. Add cold, cubed butter into the flour mixture. Use your fingers or a pastry cutter to incorporate until the mixture resembles coarse crumbs.
  4. In a separate bowl, mix cooled espresso, egg, and vanilla extract.
  5. Pour wet ingredients into flour mixture and stir until just combined. Be careful not to overmix!
  6. Fold in chocolate chips for even distribution.
  7. Turn the dough onto a floured surface and gently knead a few times to form a cohesive ball.
  8. Shape dough into a disc about 1 inch thick. Slice into wedges or use a cookie cutter.
  9. Place scone pieces onto a parchment-lined baking sheet, ensuring space between them.
  10. Bake for 15-20 minutes or until golden brown on top. Let cool slightly before serving.

Notes

Store scones in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. To reheat, thaw at room temperature or bake at 350°F (175°C) for 5-10 minutes.