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espresso chocolate scones with walnuts

Espresso Chocolate Scones with Walnuts

These Espresso Chocolate Scones with Walnuts are rich and chocolatey.
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 scones
Calories 300 kcal


  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 tsp espresso powder
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold (8 tablespoons)
  • 1 large egg
  • 1/2 cup heavy cream
  • 1 1/2 teaspoon vanilla extract
  • 6 ounces bittersweet fine quality chocolate chopped you can use chocolate chips, if you will
  • 1/2 cup chopped walnuts

Chocolate glaze

  • 2/3 cup semi-sweet chocolate chips or chopped chocolate
  • 1/4 cup half and half


  1. Start by chopping the cold butter into 0.5 inch pieces. Stick chopped butter in the freezer for 15 minutes.
  2. Meanwhile, start to gather the other ingredients.
  3. In the bowl of a food processor, place flour, cocoa powder, sugar, baking powder, baking soda and salt. Pulse a few times to combine the ingredients.
  4. In a measuring cup or a cup with a spout, place egg, beat it slightly. Add heavy cream, vanilla and whisk everything to combine.
  5. Add chopped frozen butter to the food processor. Process about 8-10 times until butter is cut into dry ingredients. The mixture should resemble coarse meal. You don’t want to see really large pieces of butter. If you see pea sized pieces of butter, you will want to process the mixture a few more times.
  6. Transfer this mixture to a large bowl. Add wet ingredients to flour and butter mixture. Fold carefully to combine. Once mixture is more or less incorporated, transfer it to a lightly floured counter. Now you are going to use a method of folding biscuit/scones dough that is called pat and fold.

  7. Cut the mixture in half and place one half on top of the other and pat it down back to its original size. Cut it in half and place one half on top of the other once again. Do this a few times until dough is smooth and you see no streaks of flour. Be careful and gentle when patting and folding because scones dough isn’t supposed to be overworked or you will have a tough final product.
  8. You will have a shaggy and sort of wet mixture. You can lightly flour your hands to better handle the dough, but don’t use too much flour either, because you don’t want to add more flour to your dough or, again, you might end up with tough results.
  9. Pat the mixture into a 8” circle. Use your hands to shape the outside of the circle and try to smooth it out as you pat the mixture.
  10. 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.

  11. Make sure scones are 2 inches apart from each other.

  12. Pre-heat the oven to 375F.
  13. I usually will stick my scones in the freezer while the oven pre-heats because I want my butter to be very cold once I start baking the scones.
  14. Bake scones for about 20 minutes. You can test if it’s done by inserting a toothpick in the scone, it it comes out clean means it’s baked. Don’t overbake your scones or they will be tough and dry.

Chocolate Glaze

  1. Let scones cool down and glaze with chocolate glaze. I like to put the glaze in a piping bag and cut the tip with a pair of scissors, just a tiny hole so I can create a beautiful drizzle.
  2. Mix half and half and chocolate in a microwave safe bowl. Microwave them together in 30 second intervals, stirring in between until all chocolate is melted.
Nutrition Facts
Espresso Chocolate Scones with Walnuts
Amount Per Serving
Calories 300
* Percent Daily Values are based on a 2000 calorie diet.