Mocha Chip Scones

Mocha Chip Scones ingredients

• 2.5 cups All-purpose flour
• 1/2 cup Granulated sugar
• 1 tbsp Baking powder
• 1/2 tsp Salt
• 1/4 cup Unsweetened cocoa powder
• 1 tbsp Instant espresso powder
• 6 tbsp Unsalted butter, very cold and cubed
• 3/4 cup Mini chocolate chips
• 3/4 cup Heavy cream, very cold
• 1 large Egg, beaten for egg wash
• 1 cup Powdered sugar
• 1/2 tsp Instant espresso powder
• 2-3 tbsp Milk (any kind)

Watch how to make Mocha Chip Scones

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Mocha Chip Scones

1. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
2. In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1/4 cup of unsweetened cocoa powder, and 1 tablespoon of instant espresso powder until all dry ingredients are evenly distributed.
3. Add 6 tablespoons of very cold, cubed unsalted butter to the dry mixture. Cut the butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Stir in 3/4 cup of mini chocolate chips until they are evenly incorporated into the dough mixture.
5. Pour 3/4 cup of very cold heavy cream into the dry ingredients. Using a fork or spatula, mix gently until the dough just comes together into a shaggy mass, being careful not to overmix, as this can lead to tough scones.
6. Turn the dough out onto a lightly floured surface. Gently knead the dough 3-4 times, just enough to bring it together into a cohesive ball. Pat the dough into a 1-inch thick circle.
7. Using a 2.5 to 3-inch round cutter (or cut into 8 wedges with a sharp knife), cut out 8 scones. Place the scones onto the prepared baking sheet, ensuring there is sufficient space between each one.
8. Brush the tops of the scones with the beaten large egg. This egg wash will help achieve a beautiful golden-brown crust and prevent the tops from drying out too quickly.
9. Bake for 18-22 minutes, or until the scones are firm to the touch and appear set. A wooden skewer inserted into the center should come out clean.
10. While the scones cool, prepare the espresso glaze: In a small bowl, whisk together 1 cup of powdered sugar, 1/2 teaspoon of instant espresso powder, and 2 tablespoons of milk until smooth. Add more milk, 1 teaspoon at a time, if a thinner consistency is desired.
11. Remove the scones from the oven and transfer them to a wire rack to cool for at least 15 minutes. Once slightly cooled, drizzle generously with the prepared espresso glaze. Serve warm or at room temperature.

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