Chocolate Espresso Scones

I have espresso powder in my kitchen shelf and I don’t know what to do with it aside to use it in baking. Honestly, I just bought it for baking. I think I spent a half day searching for baked goodies with espresso powder. I found many but I decided to try this recipe as I was not aware what a scone is. Through the help of Google, I found out that a scone is a quick bread – usually flaky on the outside but little soft on the inside. Since I wanted to try something new, I gave this one a shot.

Chocolate Espresso Scones

  • Servings: 8
  • Difficulty: easy
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  • 2 1/4 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp espresso powder
  • 6 tbsp cold butter, cut in chunks
  • 1 egg
  • 1/2  cup buttermilk, plus more if needed
  • 1 tsp vanilla extract
  • 3/4 cups semi sweet white chocolate chips

For the glaze:

  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • milk or cream to thin


  1. Preheat oven to 400 F.
  2. In a bowl, place all dry ingredients. Add chunks of cold butter and use your clean hands or pastry mixer to combine until you get a crumbly texture. (You can also use food processor in this step if you have one).
  3. In a jug or container, mix together buttermilk, egg and vanilla.
  4. Slowly, add the wet ingredient to your crumbly dry ingredients. If the dough is still crumbly, add more buttermilk.
  5. Mix in the white chocolate chips.
  6. Place the dough into a floured surface, kneading a few times if needed. Flatten the dough into 9 inch disk.
  7. Divide the disk into 8 and transfer them to a parchment lined baking pan.
  8. Bake for about 15 minutes. Transfer on a wire rack to cool.
  9. For the glaze, mix vanilla and 1 tablespoon of milk or cream to the powdered sugar and stir well. Add more milk or cream to thin the glaze, about a tablespoon by tablespoon.
  10. When the scones have cooled completely, add your glaze.

Source recipe: Chocolate Espresso Scones by The View from Great Island



20 thoughts on “Chocolate Espresso Scones

  1. These look delicious! I have never had a “chocolate” scone before let alone the add luxury of espresso.
    I never use instant espresso; do you think I could brew fresh espresso and cut back the liquid equivalent of the buttermilk?
    (Eg. Add 2 oz espresso / subtract 2oz buttermilk)

    1. Oh! I am really not 100% sure. But I don’t think there’s a harm on that. I mean, I’ve read cakes and other pastries that use brewed espresso in place of buttermilk/milk. Uhm, would you send me a comment if you do try them? I would love to know. :)

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