Yield: 8 mocha scones
Total time: 1 hr. 10 min.
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A couple of things to note:
1. Measuring the ingredients. It is important that you weigh the ingredients so that the recipe turns out correctly. When you use a kitchen scale, you can ensure that your baked goods turns out as closely to the written recipe as possible. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
2. Keep the dough and ingredients cold. The trick to getting those flaky layers and butter pockets is to keep the dough cold. If you notice the butter getting too warm at any point while making the mocha scones, just pop the dough into the freezer for 5-10 minutes to harden it up again. Also, while almost all of my recipes say to work with room temperature ingredients, you will want to keep your butter, eggs, sour cream, and espresso in the fridge up until the last second that you need to use them!
3. Chilling the dough. This step is super important because it ensures that the scones will not spread much in the oven. Chill the dough for at least 30 minutes, or up to overnight before baking them off.
To make these mocha scones, you will need:
All purpose flour: the foundational structure of the scones
Baking powder: for leavening
Salt: helps balance and bring out the sweetness of the scones
Granulated sugar: for lightly sweetening the scones
Unsalted butter: makes the scones tender, gives them that buttery mouth-feel, and makes the flaky layers
Egg: for binding the dough together and adding moisture
Espresso: I use freshly brewed espresso but instant espresso mixed with the same amount of water will work perfectly!
Sour cream: for hydrating the dough and making the scones more tender
Semi-sweet chocolate bar: you can’t have mocha without chocolate!
Powdered sugar: for the glaze
Can I make these scones ahead of time?
Yes, you can! There are two ways you could go about this.
1. Prepping the night before: After making the scone dough and shaping it, wrap it tightly in plastic wrap and leave to chill in the fridge overnight. In the morning you can bake these scones off as stated in the recipe!
2. Prepping further in advance: After making the scone dough and shaping it, wrap it tightly in plastic wrap. Freeze the dough for up to 1 month before baking. You can bake the scones right from frozen, they will just need a couple more minutes in the oven!
Can I make these smaller?
Yes! These scones can easily make 16 mini mocha scones. Split the dough into 2 equally sized pieces and form each into a circle that is 1″ thick (~3.5-4″ in diameter). Once the dough has chilled, cut each circle into 8 equally sized triangles. Bake as directed, checking on the scones after baking for 10 minutes for doneness.
How to make mocha scones:
Tools and ingredients helpful for making this recipe:
Pastry cutter
Cookie baking sheet
Silicone baking mat
Kitchen scale
For more product recommendations, check out this page here!
Happy baking! x
Mocha Scones
Ingredients
Mocha Scones
- 260 g all purpose flour
- 1 tbsp. baking powder
- ½ tsp. salt
- 50 g granulated sugar
- 113 g unsalted butter cold, cut into chunks
- 1 egg cold
- 30 mL espresso cold
- 85 g sour cream cold
- 113 g semi-sweet chocolate baking bar chopped
Espresso Glaze
- 160 g powdered sugar
- 30 mL espresso
Instructions
Mocha Scones
- In a medium-sized mixing bowl, add the flour, baking powder, salt, and sugar. Cut the butter into chunks and add it in to the bowl.
- Using a pastry cutter, cut the butter into the flour mixture until the butter pieces are quite small.
- In a small bowl, whisk together the egg, espresso, and sour cream. Make a well in the center of the flour mixture, and pour the wet ingredients in to the well. Add in the chopped chocolate.
- Using a rubber spatula, start to fold the mixture together until the dough starts to come together. Turn the dough out onto some parchment paper or a clean surface, and lightly knead the dough until it just all comes together.
- Form the dough into a circle that is ~6.5" in diameter and ~1" thick. Cover the dough and let it rest in the fridge for at least 30 minutes.*
- Preheat the oven to 400°F / 205°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- Once the dough has rested, cut it into 8 equally sized triangles. Spread the triangles out evenly, and bake for 15 minutes. Let the scones cool completely before glazing them.
Espresso Glaze
- In a small bowl, whisk together the powdered sugar and espresso. Equally distribute the glaze on top of each of the scones. Serve, and enjoy!
Notes
If you make this recipe, I would love to see it and know what you think! Please leave a rating down below and tag me on Instagram @freshbeanbakery. Thanks for stopping by!
Cassie says
Have you tried to make these gluten free?
Erin says
Hi! I have not tried making these gluten free but I have seen many people online successfully swap all purpose with gluten free flour. I’d love to know and see how they turn out if you try it! 🙂