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Chocolate Espresso Scones


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Chocolate Espresso Scones


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Chocolate Espresso Scones

Wake up to these tasty morning scones with chocolate and espresso you will be raring to go.


  • Prep Time : 8 min
  • Cook Time : 20 min
  • Ready Time : 28 min




  • 4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 4 tablespoons cocoa powder
  • 1 tablespoon instant espresso or coffee
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 12 tablespoons cold margarine, diced
  • 1 ½ cup plain soy milk
  • 2 large eggs
  • 2/3 cup chocolate chips or coarsely chopped chocolate


Preheat oven to 400 F. Grease 2 baking sheets and set aside.

In a large bowl, combine flour, sugar, cocoa powder, instant espresso, baking powder, baking soda and salt. Stir well. Add margarine and work in with fingertips until it resembles a coarse meal..

In a small bowl, combine soy milk and eggs and whisk. Add to flour mixture and stir until dough comes together. Add chocolate and stir just until evenly distributed.

Divide dough into 12 large rounds on prepared sheet pans and bake for 18 to 20 minutes or until top is crusty looking. Cool on a wire rack for 30 minutes before serving.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




7 Responses to Chocolate Espresso Scones

  1. avatar says: nancy

    Just made these. They were good, but used almond milk instead of the soy milk and for the instant espresso powder, I used a packet of the Taster Choice Vanilla flavored instant coffee. Thanks for the receipe.

  2. I can only imagine the seductive fragrance of these potent chocolatey treats wafting through my home. I would opt for using butter and milk, though, since parve isn’t an issue at breakfast. For those with dairy intolerance, it is great to see this non-dairy breakfast recipe.

  3. These look delicious. Looking forward to baking these this week. Will have to use less sugar and skim milk though for health reasons. Thank you for sharing.

  4. avatar says: lirihm

    I made these a few days ago and they are delicious. I opted to use Almond Milk because I’m not fond of Soy, but loved the flavour of these scones. It’s the perfect amount of chocolatey goodness, without being too sweet! They were a hit at my house, and were gone within a day and a half. Thanks for the recipe.

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