Chocolate Chip Scones with Espresso Glaze

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5 from 27 votes

Chocolate Chip Scones with Espresso Glaze blend tender, flaky scones studded with semi-sweet chocolate chips and topped with a sweet glaze flavored with instant espresso powder. The dough uses butter cut into flour, combined with buttermilk, egg, and vanilla, then shaped into wedges and baked until golden. The glaze adds a subtle coffee note, enhancing the chocolate flavor.

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

Servings: 12 scones

Calories: 259 kcal

Course: Dessert, Breakfast, Brunch

Cuisine: American, British

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

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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

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%)

Nutrition Facts

Serving: 12 scones

Amount Per Serving

Calories 259

% 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.