Espresso Chocolate Scones with Walnuts
These Espresso Chocolate Scones are rich, tender, and packed with deep chocolate flavor. The dough is studded with chocolate and walnuts, then finished with a silky espresso ganache that complements the cocoa perfectly. Soft on the inside with slightly crisp edges, they’re the kind of scone that feels right at home next to a hot cup of coffee.
Servings 8 scones
Calories 600kcal
Ingredients
- 2 cups all-purpose flour (250g)
- ⅓ cup unsweetened cocoa powder
- 1 tbsp espresso powder
- ½ cup granulated sugar (100g)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ teaspoon salt
- ½ cup unsalted butter very cold (8 tablespoons)
- 1 large egg
- ½ cup heavy cream 120ml
- 1 tsp vanilla extract
- ¾ cup semi-sweet chocolate chips or chopped chocolate (130g)
- ½ cup chopped walnuts optional
Espresso Ganache Glaze
- ⅔ cup chopped dark or semi-sweet chocolate chips
- ¼ cup heavy cream
- ¼ tsp espresso powder
Instructions
- Preheat oven to 400°F (200°C); 375°F (190°C) for convection oven. Line a baking sheet with parchment.
- In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder.
- Add the cold butter cubes and cut in using a pastry cutter, a fork, or your fingertips until the mixture resembles coarse crumbs, like sand. Set aside.
- In a separate bowl, whisk the cream, the egg, and the vanilla.
- Pour the wet ingredients over the dry. Stir with a spatula until almost entirely combined. Add the chocolate chops and the walnuts. Fold until the dough comes together. It might still be very crumbly and seemingly dry. It’s okay.
- Turn it over onto the counter. Pat the dough down. Using a knife or a bench scraper, slice the dough in half, place one half over the other. Pat it down again, repeat this until the dough comes together and no dry pieces of flour remain. This is called “pat and fold” and it’s a way to incorporate the dough without over mixi-g it, and also helps give the dough some flaky layers.
- Once the dough comes together, pat it into a 1-inch thick circle (about 8 inches wide) and cut into 8 wedges.
- Optional: Chill the scones for 15 minutes before baking. This makes them taller, less spread out.
- Bake the scones in the preheated oven for 16-20 minutes, until edges are set and tops no longer look wet. Do not overbake. If the scones turn out dry, it’s probably due to overbaking.
- Using a sharp knife, cut the dough disk into 8 wedges, like a pizza. Carefully and with floured hands, transfer each scone to a baking sheet lined with a silicon mat or lightly greased parchment paper.
- Cool slightly before glazing.
Chocolate Glaze
- Make this as soon as the scones come out of the oven. It will give it enough time to be at the perfect dripping consistency to pour over the scones. Otherwise, make it 15 minutes before serving. You can also make the glaze ahead, keep it in the fridge and let it come to room temperature, or microwave for 5 to 10 second intervals to make the glaze soft.
- Pour the glaze over the scones once they’ve cooled for about 10 to 15 minutes.
Notes
Freezing: You can freeze the scones either before or after baking. To freeze the unbaked scones, place the cut wedges on a baking sheet and freeze until solid. Transfer them to an airtight container or freezer bag and store for up to 2 months. Bake straight from frozen at 400°F (200°C), adding 2–4 extra minutes to the baking time. To freeze baked scones, let them cool completely (without glaze if possible), then wrap individually and place in an airtight container. Freeze for up to 2 months. Thaw at room temperature or warm in a 300°F (150°C) oven for about 8–10 minutes before serving. Glaze after thawing for the best texture.
Butter: Use very cold butter for the best flaky texture.
Dry dough: If the dough seems too dry while mixing, add ½ tablespoon of cream at a time until it just comes together.
Overmixing: Be careful not to overwork the dough. It can make the scones tough. The “pat and fold” method helps create layers while keeping the scones tender.
Thick scones: For thicker scones that spread less, chill the shaped wedges for 15 minutes before baking.
Baking: Keep a close eye on the baking time; overbaking is the most common reason scones turn out dry.
Nutrition
Serving: 1scone | Calories: 600kcal