The Best Espresso Chocolate Chip Scones Recipe

I don't think there is anything better than combining the flavors of coffee and scones, but when you introduce chocolate to the mix? Well, then you have a recipe for the best chocolate chip scones ever.

I found espresso chocolate chips while shopping in the baking aisle and once I baked them into our scone recipe, well, I knew right then they were a keeper.

Tools to bake delicious scones

These are the tools used to make this espresso chocolate chip scone recipe and all of our homemade scones.

• Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender is best.
• Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing needed!
• Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.

Espresso chip scone ingredients

I found espresso chocolate chips on Amazon if you are unable to find them in the grocery store.

• 2 cups all-purpose flour
• 5 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 6 Tbsp chilled unsalted butter, cut into small pieces
• 2/3 C half-and-half, plus 1 tbsp.
• 1/2 cup espresso chocolate chips

Related recipes: Master Scone Recipe, Cinnamon Chip Scones, Cranberry Scones, Fresh Peach Scones, Fresh Strawberry Scones, Blueberry Lemon Scones, Raspberry White Chocolate Scones, Orange Chocolate Scones

How to make espresso chocolate chip scones recipe

Making this homemade scone recipe is easy! In less than 20 minutes, you can have a from-scratch scone that is fluffy and full of espresso and chocolate chips and a yummy breakfast treat!

Preheat oven to 425 degrees.

In a bowl, whisk together flour, baking powder, sugar, and salt. 

Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.

Stir in 2/3 cup half-and-half until just moistened. 

Gently fold in espresso chocolate chips.

On a lightly floured surface, knead dough gently 5 to 10 times.

Pat into a 1-inch-thick round.

Cut into 8 wedges; place on a parchment-lined baking sheet, 2 ” apart.

Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.

Bake until golden brown, 12 to 15 minutes.

Let cool on wire rack.

These homemade chocolate chip scones are so good and they freeze really well too!

To freeze for later, place completely cooled scones in a zip lock freezer bag or airtight container for up to 3 months. To thaw, remove a scone from the freezer, wrap it in a paper towel, and heat it in the microwave for 20 seconds.

DID YOU MAKE THIS? PLEASE RATE THE RECIPE BELOW!