Have as a decadent breakfast or a high tea treat. Scones are the quintessential English indulgence.
By Thalia Ho
I guess you could say that scones, and my memories associated with them hold a special place in my heart. Be it classic British or triangle-ed American… I will forever endlessly enjoy their flaky texture, rich and buttery taste. So, with all my scone experience – I would probably say that I know just enough to differentiate between very good ones and very bad ones.
And I know just how I like to eat them too. I make plain buttermilk scones at home quite a few times, trying to make them just as delicious as my memories of the best ones – though this is the first time I have delved into ‘flavoured scone’ territory. 
Chocolate Coated Espresso Bean Scones. Don’t they just sound indulgent and delicious? Extremely golden, flaky, aerated and layered with just the right amount of chocolate coated expresso bean filling. A good sprinkling of sugar and slather of cream on top of the scones before baking, ensures that the scones develop a sweet crust too, which gives these tender treats an even more delicious flavour and textural structure.
They taste like perfection too. I find the best way to serve them is warm or straight from the oven – when the buttery solids are still slightly melting and the chocolate from the espresso bean shell is gooey and oozy… a sweetly perfect contrast against the textured, crisp and bitter bean.
Or you could enjoy them at room temperature for breakfast in the morning too as they are not overly sweet…with a big pat of butter. A decadent breakfast every now and then never hurt anybody, right? I definitely won’t be the one sending any judging glances your way.
Chocolate Coated Espresso Bean Scones is where my great love of scones matches another of my life loves, in a comforting cup of strong black coffee. It is a combination destined to be paired and a recipe I will continue to return too. Each bite is a play on opposing texture – crisp yet soft, aerated but slightly dense, flaky and buttery. They are so delicious and a truly worth your time. Trust me.
Print
Buttery Chocolate Coated Espresso Bean Scones
- Total Time: 40 minutes
- Yield: Makes 8
- Diet: Omnivore
Description
Buttery, chocolate-studded scones with a rich espresso kick. Perfect for breakfast or an afternoon treat.
Ingredients
- 3 cups (710 ml) plain flour
- 1/3 cup caster sugar
- 1 1/2 tbsp. baking powder
- 1 tsp. finely ground espresso powder
- 1 tsp. sea salt
- 4 ounces (115 grams) butter
- 1 cups (237 ml) chocolate coated espresso beans
- 1 1/2 cups (355 ml) heavy cream
- 1 tsp. vanilla bean extract
- Raw sugar
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the flour, sugar, baking powder, espresso, and sea salt.
- Using a pastry blender or spatula, quickly cut the cold butter into the flour mixture until it resembles a coarse meal. Some small pea-sized remaining pieces are okay. Then, with a wooden spoon, mix in the chopped chocolate-coated espresso beans.
- Stir the cream and vanilla bean extract into the dry ingredient mixture with a wooden spoon until the dough begins to roughly come together.
- Transfer the dough and any loose floury bits to a lightly floured surface and quickly knead the dough to just bring it together, then flatten into a ¾ inch (2 cm) thick disc.
- Fold the dough in half, give it a quarter turn, and then flatten it again; repeat this folding and turning process three more times.
- Shape the dough back into a ¾ inch (2 cm) thick disc that is roughly 6 inches (15 cm) in diameter. Cut into 4 equal triangles, then cut those in half again to make 8 even triangles.
- Place the triangles on an ungreased rimmed sheet pan and place in the freezer to let the scones firm up and set for 10 to 15 minutes.
- Once set, brush the tops of the scones with cream and sprinkle with raw sugar.
- Bake for 18 to 20 minutes, or until the tops are golden brown and a skewer inserted into the center of the scones comes out clean.
- Cool the scones on a wire rack before serving warm.
Notes
- For a stronger espresso flavor, use freshly ground espresso beans instead of espresso powder.
- To make ahead, freeze the unbaked scones for up to a month. Bake from frozen, adding 5-7 minutes to the baking time.
- If heavy cream is unavailable, substitute with full-fat milk or buttermilk for a slightly denser scone.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 30
Frequently Asked Questions
What type of chocolate should I use for coating the espresso beans?
It’s best to use a high-quality dark chocolate for coating the espresso beans, as it will provide a rich contrast to the buttery scone.
How do I achieve the flaky texture in my scones?
To achieve the flaky texture, make sure to incorporate the butter into the flour until it resembles coarse crumbs and avoid over-mixing the dough.
Can I substitute the buttermilk in this recipe?
Yes, you can substitute buttermilk with a mixture of milk and vinegar or lemon juice, using 1 cup of milk with 1 tablespoon of vinegar or lemon juice to create a similar acidity.
Thalia these look amazing! Where do you get chocolate covered espresso beans from?
Laura | laurakathren.com