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These deep dark, rich chocolate scones are filled with chopped chocolate, espresso powder, and mocha iced coffee for a little caffeine kick. Top these babies off with a little mocha iced coffee drizzle because why not?!
I have been wanting to make chocolate scones for soooo long! And if you know me, you know how much I love my scones. I've shared some pretty awesome flavors with you like orange, lemon blueberry, cinnamon chip, raspberry almond to name a few! Scones are always my go-to whenever I go to family and friends houses because they're always a favorite and enjoyed by everyone wherever we go. What better way to have breakfast than to combine a scone, chocolate and coffee? They're the perfect pair.
I used dark cocoa powder in my scone recipe, you can use regular if you prefer it but I just love the deep, rich flavor you get from the dark. I also chopped up a 4 oz semi-sweet chocolate bar and threw it into the scone dough. You can easily substitute chocolate chips for convenience. I love the way the irregular chopped chocolate chunks look, though! The dough will be slightly sticky when patting it out, so you'll want to flour your surface pretty liberally. You'll be using the iced coffee in the recipe as well as in the glaze on top! The glaze on top is just a simple mixture of powdered sugar, butter and iced coffee. Easy peasy. You can substitute milk for the iced coffee if needed.
I'm partnering with International Delight® to bring you this recipe today! I have posted numerous times about how much I enjoy International Delight® Iced Coffee, like in this mocha iced coffee popsicles post, they are so delicious. Just pull it out of the fridge, pour it out into a glass filled with ice and it's ready to drink. It's pretty awesome for the summertime especially. Save me lots of time and a ton of money that I don't need to spend on coffeehouse iced coffee! I love all of the flavors! Above I pictured the mocha and vanilla, but they also have caramel macchiato as well.
Just take a look at this bite! Perfectly soft and moist but still has the tender, flakey, slightly crumbly scone texture. These are perfect, you guys!
Mocha Chip Scones with Mocha Coffee Glaze
- 1 ½ cup all-purpose flour
- ⅓ cup granulated sugar
- 4 tbs dark brown sugar may use light
- ½ cup dark cocoa powder
- 1 tsp espresso powder more if desired
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter very cold
- ½ cup sour cream
- 1 egg
- 2 tbs International Delight® Mocha Iced Coffee
- 4 oz semi-sweet chocolate roughly chopped
- 1 cup powdered sugar
- 3 tbs unsalted butter melted
- 4-6 tbs International Delight® Mocha Iced Coffee
- Preheat oven to 400 degrees and set oven rack to the middle position. Line a baking sheet with parchment paper, set aside.
- In a medium-sized bowl, gently toss flour, both sugars, cocoa powder, espresso powder, baking powder, baking soda and salt. Set aside. In a separate small bowl, whisk sour cream, egg and coffee until completely smooth. Set aside.
- Grate frozen butter into flour mixture. Using your hands, work in the butter until the mixture resembles a coarse meal. Add the chopped chocolate at this time, reserving 2-3 tbs. Gently stir in sour cream mixture until just about combined. Do not over work the dough! Again, very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.
- Place dough on a lightly floured surface and lightly pat into an 8" circle about ¾" thick. Sprinkle the reserved chopped chocolate on top and press them down firmly into the dough. Use a very sharp knife to cut into 8 triangles (like a pizza). Transfer triangles onto prepared baking sheet. You can arrange them in two rows, 4 in each row, or arrange them in a circle shape - leaving about 1" between each one.
- Bake scones for 15-17 minutes or until the tops begin to golden. Don't take them out too early or they will be too soft. Allow them to cool for 10 minutes on the pan before transferring onto a wire rack to finish cooling completely. During this time, prepare glaze. Whisk together powdered sugar, melted butter and iced coffee until smooth. Once scones are completely cooled, go ahead and either dip the tops of the scones into the glaze or drizzle it on top with a spoon. If you drizzle, you will have glaze leftover.
I purchased my International Delight® Iced Coffee at my local Walmart. You can find it in the refrigerated Dairy section!