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Buttery Chocolate Coated Espresso Bean Scones

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4 from 2 reviews

  • Author: Thalia Ho
  • Yield: 8 1x


  • 3 cups plain flour
  • 1/3 cup caster sugar
  • 1 ½ tbsp. baking powder
  • 1 tsp. finely ground espresso powder
  • 1 tsp. sea salt
  • 4 ounces / 115 grams butter (chilled and cut into ½ inch / 1 ½ cm cubes)
  • 1 cup chocolate coated espresso beans (roughly chopped)
  • 1 ½ cups heavy cream (plus more for brushing)
  • 1 tsp. vanilla bean extract
  • Raw sugar (for sprinkling)


  1. Pre-heat the oven to 425 F / 220 C.
  2. In a large bowl, whisk together the flour, sugar, baking powder, espresso and sea salt.
  3. 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.
  4. Stir the cream and vanilla bean extract into the dry ingredient mixture with a wooden spoon, until the dough begins to roughly come together.
  5. 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 / 2cm thick disc.
  6. Fold the dough in half, give it a quarter turn and then flatten it again then repeat this folding and turning process for a total of 3 more times.
  7. 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.
  8. 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.
  9. Once set, brush the tops of the scones with cream and sprinkle with raw sugar.
  10. 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.
  11. Cool the scones on a wire rack before serving warm.
  • Category: Breakfast or Snack
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