Coffee-Glazed Chocolate Chip Scones

One of my favorite things to order when I go to a coffee shop with girlfriends or with my husband is warmed-up scone.

Scones are so delicious - hovering somewhere between pastry and biscuit - soft, flaky, and so very comforting.

I don't really like dried fruit in scones. And, that's one of the most common things you find in them. So, I set out to create the type of scone that contained some of my most favorite flavors.

Chocolate.
Coffee.
Vanilla
Butter. Who would've guessed?

And, out of that delicious combination, this Coffee-Glazed Chocolate Chip Scone recipe was born. It's a simple recipe - with ingredients that I always have around.

I love the combination of the chocolate chips and coffee flavor in the scone. The buttermilk gives this scone a rich, buttery flavor. And, topped with a sweet coffee glaze, this scone is simply delightful.

Delightful.

That's definitely how I'd describe this recipe.

If you've never made scones before, I hope you'll try these. This recipe is easy, and virtually foolproof - nothing weird, nothing complicated - just mix, bake, then drizzle.

Enjoy.

Coffee-Glazed Chocolate Chip Scones

2 cups flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 cup butter, cubed and very cold
1/2 cup buttermilk
2 eggs, one for egg wash
1/2 teaspoon vanilla
1 teaspoon espresso powder or instant coffee grounds
1/2 cup chocolate chips

For Coffee Glaze:
2/3 cup powdered sugar
3 tablespoons brewed coffee plus one teaspoon espresso powder or instant coffee grounds
1/2 teaspoon vanilla

Preheat oven to 375 degrees.

In a medium bowl, combine flour, sugar, and baking powder. Add butter to the bowl, and using your hands, combine butter into flour mixture until mixture is crumbly. Set aside.

In a small bowl, combine buttermilk, one egg, vanilla, and espresso powder/coffee grounds. Beat with a whisk until foamy and espresso powder/coffee grounds are mostly dissolved.

Add wet mixture to dry ingredients and gently combine with a fork - just until combined. Add chocolate chips and stir in gently. Empty dough out onto a cutting board, and knead once or twice, just until all the flour is combined.

Form dough into a round disc, patting down to about one inch thick. Cut disc in half, then cut each half into six triangular pieces. Place onto an ungreased cookie sheet.

Beat remaining egg and brush onto tops of scones with pastry brush.

Bake at 375 degrees for 15 minutes, or until golden brown.

Meanwhile, in a small bowl, combine 2/3 cup powdered sugar, 3 tablespoons brewed coffee plus one teaspoon espresso powder/coffee grounds, and vanilla. Stir with a spoon until smooth.

Remove scones from oven, and place on wire rack with a cookie sheet underneath. Drizzle warm scones with coffee glaze. Allow glaze to drip over sides of scones and repeat drizzling the glaze over the scones until all the glaze is gone.