Mocha Chocolate Chip Scones are easy to make, and absolutely delicious with your morning coffee or as an afternoon treat!
When I want to bake something sweet that I know will be both easy and delicious, I have a few Go To recipes. These chocolate chip cookie bars are fast, easy, and delicious. This banana crumb coffee cake is the #1 baking recipe on this blog, for good reason. We bake that a LOT in our house!
And, I bake scones.
Mocha Chocolate Chip Scones
This Mocha Chocolate Chip Scone recipe is currently my absolute favorite baking recipe!
Here are a few reasons why I love this scone recipe:
- It's made with ingredients you probably already have in your pantry.
- The ingredients come together quickly - just about 15 minutes of prep time and then the baking time!
- You can use a combination of different chocolate chips to add depth of flavor (and more chocolate is always a good thing!)
- The coffee flavor is subtle and enhances the sweetness of the chocolate chips. You can always add more coffee to increase the mocha flavor.
- They store well at room temperature for a week! (If they last that long -- they don't last more than a few days in my house!)
What is the secret to making good scones?
The secret to making good scones is all in the mixing.
If you follow the recipe and take just a little extra time to make sure each ingredient is well incorporated before adding the next one, it makes a big difference.
It's also important not to overwork the scones. This can make the dough rubbery and tough instead of flaky and just the right texture.
What's in chocolate chip scones?
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You probably already have all of the baking equipment and ingredients you need to make these scones. For equipment, gather:
- stand mixer
- mixing bowls
- baking sheet
- parchment paper
- dough scraper or knife - to cut the dough into scone shapes
For this scone recipe, you'll need these ingredients:
All-purpose flour - When measuring all-purpose flour, I use the spoon and level method. The spoon & level method means I scoop flour with a spoon and pour it into the measuring cup, then shake the cup gently to let the flour settle more evenly. I continue scooping and pouring in until the measuring cup is full. I then take a butter knife and level off the top.
This is different than simply placing a measuring cup into the flour, scooping up the flour, then leveling it with a knife. And it yields a different amount of flour. In baking, the method you choose makes a difference because it alters the measurements just enough to alter the end results.
Unsalted butter - use cold unsalted butter right from the refrigerator for this recipe. Slice it just when you are ready to use it.
Large eggs - Make sure you allow the eggs to come to room temperature before baking. I usually take the eggs out about an hour before I start baking. Room temperature eggs will incorporate more smoothly and thoroughly with the rest of the baking ingredients. This results in better dough, and better scones.
Heavy whipping cream - If
Semi-sweet chocolate chips and dark chocolate chunks - When you use two different types of chocolate, it adds a depth of flavor to to the scones. I also like the mix of chocolate chips and chocolate chunks, but you could certainly just use one or the other.
Instant coffee - use whatever instant coffee you like best.
Sanding sugar - this is optional, but I honestly don't like making scones without a sprinkling of sanding sugar. It just adds that beautiful extra shimmer & shine and sweet bits of crunch to the top of each scone. So good!
How do you make mocha chocolate chip scones?
One of the things I love about baking scones is how EASY it is.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper and set it aside.
- First you'll start by mixing together the dry ingredients into a large bowl. This includes the flour, baking powder, salt, and sugar. Next, use your hands to mix in the butter slices until the dough is crumbly.
- Then you'll mix together the wet ingredients. In a separate bowl, whisk together the cream, eggs, and instant coffee.
- Gently fold all but two tablespoons of the wet ingredients into the dry ingredients until combined. You'll be saving the two tablespoons of wet ingredients for brushing the tops of the scones before baking. Fold in the chocolate chips or chocolate chunks.
- On a lightly floured surface, turn out the dough and form a round disc. It doesn't need to be perfectly round or even close, just make it approximately 10-inches in diameter and about ½-inch thick. Slice the dough into 8 even triangles. Then brush the dough with those remaining 2 tablespoons of cream mixture that you had set aside. Sprinkle sanding sugar over the tops of each scone.
- Bake the scones at 400°F for 20 minutes on the middle rack, turning the pan halfway through to ensure even baking.
How long will scones stay fresh?
After allowing the scones to cool completely, store them in an airtight container at room temperature for up to five days.
You can also freeze these scones in an airtight, freezer-safe container for up to two months. Thaw completely before reheating in the oven.
More breakfast recipes
- Easy Air Fryer Donuts
- Our Best Chocolate Chip Muffins
- Pumpkin Cream Cheese Muffins
- Banana Crumb Coffee Cake
- Healthy Apple Cinnamon Muffins (with carrots and zucchini!)
Mocha Chocolate Chip Scones
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter sliced thinly
- ¾ cup heavy whipping cream
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 3 teaspoons instant coffee
- 1½ cups chocolate chips or chocolate chunks
- sanding sugar, for topping
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, salt, and sugar. Using your hands, mix in the butter slices until the dough is crumbly.
- In a separate bowl, whisk together cream, eggs, vanilla, and instant coffee.
- Gently fold all but two tablespoons of the wet ingredients (save this for brushing the tops of the scones before baking) into the dry ingredients until combined. Fold in the chocolate chips or chocolate chunks.
- On a lightly floured surface, turn out the dough and form a round disc, approximately 9 to 10-inches in diameter. Slice into 8 even triangles. Brush with remaining cream mixture and sprinkle sanding sugar over the tops of each scone.
- Bake at 400°F for 20 minutes on the middle rack, turning the pan halfway through to ensure even baking.
Recipe adapted from King Arthur's Flour