Chocolate Chip Scones with Espresso Glaze
User Reviews
5
Chocolate Chip Scones with Espresso Glaze
Description
This recipe for Chocolate Chip Scones begins by combining dry ingredients—flour, sugar, baking powder, and salt—with cold cubed unsalted butter, which is worked in until the mixture resembles coarse crumbs. This technique helps create a flaky texture by distributing butter in small pockets throughout the dough. Chocolate chips are folded in next, providing bursts of sweetness throughout the scones.
Wet ingredients including buttermilk, beaten egg, and vanilla extract are mixed into the dry blend just until combined, careful not to overwork the dough. The dough is then divided into two rounds roughly three-quarters to one inch thick. Each round is cut into wedges, which are baked on a parchment-lined sheet at 400°F until golden and puffed.
The scones are finished with a glaze made from confectioners’ sugar, instant espresso powder, and milk, which adds a delicate coffee flavor complementing the chocolate. The recipe notes offer options to create a vanilla glaze by omitting espresso or to skip the glaze entirely while sprinkling raw sugar over the scones before baking.
Ingredients
Scones:
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- Pinch kosher salt
- 1 tick butter cold and cut into cubes, unsalted, 4 ounces
- ¾ cup chocolate chips
- ⅓ to ½ cup buttermilk plus more for brushing on top, or heavy cream or milk
- 1 teaspoon vanilla extract pure
- 1 egg beaten, large
Glaze:
- ½ cup confectioners’ sugar icing sugar
- ½ teaspoon instant espresso powder
- 1 ½ tablespoons milk
Instructions
- 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 butter cubes to the flour mixture and work the butter into the flour mixture, using your fingers or a pastry cutter, until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much and the resulting scones will not be flaky.
- Add the chocolate chips and toss well. Mix together ⅓ cup of the buttermilk, vanilla extract, and beaten egg and then add to the flour mixture and mix until just combined, kneading lightly (but don’t overwork it). Add more buttermilk if the dough is too dry.
- Divide the dough in half and pat each portion into a ¾-to-1-inch thick circle. Don’t overwork the dough, as you want the butter inside to stay as cold as possible until the scones head into the oven.
- Use a bench/dough scraper or knife to cut 6 wedges (like a pizza) from each round. Flip each cut scone over and place upside down on the parchment lined baking sheet (the bottoms are flatter and will look prettier as the tops of the scones), spacing a couple inches apart. At this point, the scones can be refrigerated or even frozen and baked later. Frozen scones can be baked from a frozen state; just add a little extra baking time, as needed.
- Lightly brush on top of the scones (but not the sides) with a little heavy cream, buttermilk, or milk. Bake scones for 18 to 22 minutes until lightly golden on top. Remove from the oven and allow the scones to cool on the pan while you prepare the glaze.
- Stir together the confectioners’ sugar, espresso powder, and milk until smooth. If the glaze is too thin, add a sprinkle more confectioners’ sugar. Too thick, add a drizzle of milk. When scones are cool, drizzle the glaze over the tops. Allow the glaze to set briefly and then serve the scones at room temperature.
Notes
- To increase yield, cut each dough round into 8 wedges instead of 6 for smaller scones totaling 16 pieces.
- If you prefer no coffee flavor, omit espresso powder from the glaze and replace some milk with vanilla extract for a vanilla glaze.
- Alternatively, skip the glaze and sprinkle raw sugar on the tops of unbaked scones after brushing with milk for added texture and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12scones
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 259kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 150mg | 6% |
| Potassium | 8mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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