Double Chocolate Espresso Scones
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| Prep Time | 15 minutes |
| Cook Time | 15-18 minutes |
| Servings |
scones
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Ingredients
Scones
- 2 tsp instant espresso
- 1 cup all purpose or whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp unsalted butter, cold & cubed
- 3 tbsp pure maple syrup
- 3 tbsp milk plus 2 tsp, divided
- 1 tsp vanilla extract
- 2 tbsp chocolate chips
Drizzle
- 1/4 cup semisweet chocolate chips
- 1/4 cup white-chocolate chips
- 2 tbsp vegetable oil divided
Ingredients
Scones
Drizzle
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Rate this recipe!
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Instructions
Scones
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Stir together the Greek yogurt and instant coffee in a small bowl until the instant coffee has fully dissolved. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs.
- Stir in the prepared Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Gently fold in 1 ½ tablespoons of chocolate chips.
- Transfer the dough to the prepared baking sheet, and shape into a ¾” tall circle using a spatula. Brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Gently press the remaining chocolate chips on top.
- Bake at 425°F for 15-18 minutes, or until the tips of each scone triangle in the center of the pan feel firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Drizzle
- Stir together chocolate chips and 1 tbsp of oil in a small bowl. Microwave for 20 seconds stir and repeat until chocolate chips are completely melted. Repeat the same steps with the white chocolate in a separate bowl. Just before serving, drizzle melted chocolates on top of the scones.
Recipe Notes
Scones are usually served with tea, but these are great with coffee. The espresso and chocolate will also wake you right up!
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