Ground coffee and chocolate chips are added to this easy to make, from scratch scone dough. This recipe uses my base scone dough recipe that I have been making for years. The addition of the ground coffee and chocolate chips provide just the right amount of coffee flavor and then the needed sweetness from the chocolate.
You can use your favorite finely ground coffee or espresso powder in this recipe. I used ground coffee from The Lawman Rub Co.
Coffee Chocolate Scones
Print RecipeIngredients
- SCONES:
- 1 egg, beaten
- 1 tablespoon vanilla extract (I used Rodelle Baker’s Extract)
- 1/2 cup heavy cream
- 1 tablespoon finely ground coffee
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 6 tablespoons white granulated sugar
- 1 tablespoon malted milk powder or dry coffee creamer (optional)
- 1/2 cup cold, unsalted butter, cubed
- 2/3 cup semi-sweet chocolate chips
- TOPPING:
- 1 egg
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- raw sugar and/or chocolate sprinkles
Instructions
SCONES: In a small bowl, whisk together the egg, vanilla extract, heavy cream and coffee grounds. Let mixture sit while you prepare the dry ingredients.
Sift the flour, baking powder, salt, nutmeg and sugar (and dry milk powder or dry coffee creamer if using) in a large bowl. Use a pastry cutter to cut the cold butter into the flour mixture. Stir the wet ingredients into the dry and mix until just combined. Gently fold in the chocolate chips. Dump the scone dough on a piece of parchment paper and pat into an 8-inch circle, approximately 1-1/2 inches high. Place in the refrigerator to chill for at least one hour or cover overnight.
Once chilled, preheat oven to 375-degrees. Prepare the topping. Cut the circle into 8 pie shaped slices and transfer to prepared cookie sheet to add the topping.
TOPPING: In a small bowl, whisk together the egg, cream and vanilla extract. Use a pastry brush to lightly brush the top of each scone. Sprinkle raw sugar and sprinkles (optional) on top of each scone.
Bake scones in 375-degree oven for 22-24 minutes or until golden brown. Remove baked scones from the oven and let set for several minutes on the baking sheet before transferring to a wire rack to finish cooling.
Notes
Scones stay fresh for 3-4 days.
I use a scone pan to bake my scones in. Helps to keep their shape (purchased from Cost Plus World Market). But a regular cookie sheet works just as well
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