Breakfast, Food

Mocha Scones with Espresso Glaze – Recipe!

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Scones are such a delightful breakfast or teatime treat.  I have enjoyed scones in many places, but there is nothing like the Mocha Scone from Jeannine’s in Santa Barbara.  One birthday my husband and I drove up the coast to Montecito for breakfast and discovered these magnificent scones. Jeannine’s is a locals cafe with people dining on eggs and breakfast pastries.  We found out through the manager that Jeannine’s doesn’t bake mocha scones everyday, only on certain days, so we scooped up the remaining scones to enjoy at home.  Since then, I have been dreaming about making Mocha Scones with Espresso Glaze at home.

Scones are pretty much a bowl-one wonder.  You mix the dry ingredients, cut in the butter and add the liquids to the center.  What makes these Mocha Scones so tasty is the espresso powder and brewed coffee to heighten the chocolate flavors.  I use Valrhona Cocoa Powder to add a fragrant chocolate touch to the dough and fold in semi-sweet chocolate chips.

I always put my scones, in the freezer before baking and so the scones keep their shape.  After baking, a simple glaze adds another layer of yum, with an additional hit of espresso powder and coffee. These scones will freeze for up to 1 month, but I doubt there will any leftovers!



1 1/2 cups all purpose flour

1/2 cup cocoa powder

2 1/2 teaspoon baking powder

2 1/2 teaspoon espresso powder + more for dusting

1/2 teaspoon salt

10 tablespoon butter, cold

1 cup good semi-sweet chocolate chips

1 egg

1/2 cup half & half

1/3 cup brewed coffee, room temperature


1 1/2 cups powdered sugar

1/3 cup brewed coffee, room temperature

1 teaspoon vanilla extract

1 tablespoon espresso powder

(Makes 6 Scones)

To Prepare:

1. Preheat the oven to 400 degrees.  In a large bowl, whisk together the flour, cocoa powder, baking powder, espresso powder and salt.

2.  Dice butter and add it to the dry ingredients.  Using a pastry blender or two forks, mix the butter into the dry ingredients, creating coarse crumbs.

3.  Pour in the chocolate chips and toss to coat.  Make a well in the center and add the egg, half & half and coffee.  Stir to combine and pour the dough onto a cocoa dusted counter top.

4.  Shape the dough into a disc and slice into 6 wedges.  Place the wedges on a silpat or parchment lined baking sheet.  Place the sheet pan in the freezer for 15 minutes.  Remove and bake in the oven for 20 minutes.  Let the scones cool on the pan for 12 minutes.

5.  Place the scones on a rack over a sheet pan.  In a bowl, whisk together the powdered sugar, coffee and vanilla extract.  Add the espresso powder and whisk until smooth.

6.  Spoon 2 tablespoons of glaze over each scone.  Serve with a espresso or brewed coffee. Enjoy!

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