Salted Chocolate Espresso Scones

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This post has been sponsored by Nespresso. All thoughts and opinions are my own.

Most mornings I wake up slowly, refresh my daily checklist, and give thanks for another day before I roll out of bed and head straight to my Nespresso machine where I quickly make myself the perfect Americano. I take my coffee outside, and I slowly sip while the top foam hits my upper lip, and I breathe in the most perfect morning air. It’s quiet out there in the beginning hours, and I get to wake up at my body’s own pace before the caffeine sets in and my mind gears towards to-do lists and e-mails.

It’s a routine, one that I’ve found so helpful since transitioning to freelance work. It’s settling and calming and made absolutely magical by my first sip of hot coffee. I’ve had my Nespresso machine now for two years, and I’ve just upgraded to the new Nespresso Essenza Mini Black Machine. And while I love it for its regular routine use, I’ve found it even more valuable in hosting, and slow brunch moments. Because nothing is better than a good cup of premium espresso without any of the work.

I get together with friends regularly to enjoy a fun, mid-morning brunch. This seems to be the only time we’re available in our busy schedules to fit in quality time. We surround ourselves with fresh fruit, homemade baked goods, steaming espresso, and good conversation. The dress code is casual, which usually means yoga pants, and almost always hair up in a scrunchie. Our only priority is good food, good drink, and good company.

When it comes to brunch food, my stand-by recipe is Salted Chocolate Espresso Scones. I make them the night before so that my only priority the morning of is to place hair in said messy bun and enjoy my own quiet cup of coffee before the fun starts. I set the table, set out some fresh flowers, display the fruit, and we are ready to go.

One of my favorite ways to enjoy my Nespresso Machine Mini is to make this Spiced Turmeric Latte when I’m feeling a little fancier and a little less like that routine Americano. It has such comforting flavors that warm me up for the day ahead. The milk frother makes this drink easy and simple to execute either on a slower paced morning or a morning where I’m running out the door before I put on my lipstick. I just place some milk directly into the Aeroccino 3 up to right before the max line. I add about one tablespoon of honey, one teaspoon turmeric, ½ teaspoon ginger, ¼ teaspoon cinnamon, a splash of good vanilla and a pinch of salt. I set the Aeroccino to the heat & froth setting and brew a shot of Indriya espresso while it does its thing. The recipe makes about two small lattes or one very large. Perfect. Every. Time.

Tell me about your slower brunch moments or times when your Nespresso makes your day extra special. Or are you still dying to have one?? Because, if so, I’m just going to leave this link right here for you to shop. You’re welcome, in advance.

Preheat oven to 400 degrees. Place flour, sugar, baking powder, and salt in a bowl and whisk. Grate in the cold butter and incorporate into the flour mixture with your hands. In a separate bowl, whisk sour cream, espresso, and egg together and then pour into the flour butter mixture. Mix together until it forms a ball. Fold in the chocolate chunks. Cut the dough in half and roll each half into a ball. Place each dough on a baking sheet and flatten out into one-inch thick disks. Cut each disk of dough into eigh pieces like you're cutting a pizza. Bake for 18 minutes and let cool about twenty minutes before glazing. For the glaze, mix the powdered sugar, corn starch and espresso together. Add more powdered sugar if you're not getting the consistency you like. Drizzle on top of scones then add a sprinkling of flaked sea salt to each scone.

Preheat oven to 400 degrees. Place flour, sugar, baking powder, and salt in a bowl and whisk. Grate in the cold butter and incorporate into the flour mixture with your hands. In a separate bowl, whisk sour cream, espresso, and egg together and then pour into the flour butter mixture. Mix together until it forms a ball. Fold in the chocolate chunks. Cut the dough in half and roll each half into a ball. Place each dough on a baking sheet and flatten out into one-inch thick disks. Cut each disk of dough into eigh pieces like you're cutting a pizza. Bake for 18 minutes and let cool about twenty minutes before glazing. For the glaze, mix the powdered sugar, corn starch and espresso together. Add more powdered sugar if you're not getting the consistency you like. Drizzle on top of scones then add a sprinkling of flaked sea salt to each scone.

Preheat oven to 400 degrees. Place flour, sugar, baking powder, and salt in a bowl and whisk. Grate in the cold butter and incorporate into the flour mixture with your hands. In a separate bowl, whisk sour cream, espresso, and egg together and then pour into the flour butter mixture. Mix together until it forms a ball. Fold in the chocolate chunks. Cut the dough in half and roll each half into a ball. Place each dough on a baking sheet and flatten out into one-inch thick disks. Cut each disk of dough into eigh pieces like you're cutting a pizza. Bake for 18 minutes and let cool about twenty minutes before glazing. For the glaze, mix the powdered sugar, corn starch and espresso together. Add more powdered sugar if you're not getting the consistency you like. Drizzle on top of scones then add a sprinkling of flaked sea salt to each scone.

Preheat oven to 400 degrees. Place flour, sugar, baking powder, and salt in a bowl and whisk. Grate in the cold butter and incorporate into the flour mixture with your hands. In a separate bowl, whisk sour cream, espresso, and egg together and then pour into the flour butter mixture. Mix together until it forms a ball. Fold in the chocolate chunks. Cut the dough in half and roll each half into a ball. Place each dough on a baking sheet and flatten out into one-inch thick disks. Cut each disk of dough into eigh pieces like you're cutting a pizza. Bake for 18 minutes and let cool about twenty minutes before glazing. For the glaze, mix the powdered sugar, corn starch and espresso together. Add more powdered sugar if you're not getting the consistency you like. Drizzle on top of scones then add a sprinkling of flaked sea salt to each scone.

Preheat oven to 400 degrees. Place flour, sugar, baking powder, and salt in a bowl and whisk. Grate in the cold butter and incorporate into the flour mixture with your hands. In a separate bowl, whisk sour cream, espresso, and egg together and then pour into the flour butter mixture. Mix together until it forms a ball. Fold in the chocolate chunks. Cut the dough in half and roll each half into a ball. Place each dough on a baking sheet and flatten out into one-inch thick disks. Cut each disk of dough into eigh pieces like you're cutting a pizza. Bake for 18 minutes and let cool about twenty minutes before glazing. For the glaze, mix the powdered sugar, corn starch and espresso together. Add more powdered sugar if you're not getting the consistency you like. Drizzle on top of scones then add a sprinkling of flaked sea salt to each scone.

Preheat oven to 400 degrees. Place flour, sugar, baking powder, and salt in a bowl and whisk. Grate in the cold butter and incorporate into the flour mixture with your hands. In a separate bowl, whisk sour cream, espresso, and egg together and then pour into the flour butter mixture. Mix together until it forms a ball. Fold in the chocolate chunks. Cut the dough in half and roll each half into a ball. Place each dough on a baking sheet and flatten out into one-inch thick disks. Cut each disk of dough into eigh pieces like you're cutting a pizza. Bake for 18 minutes and let cool about twenty minutes before glazing. For the glaze, mix the powdered sugar, corn starch and espresso together. Add more powdered sugar if you're not getting the consistency you like. Drizzle on top of scones then add a sprinkling of flaked sea salt to each scone.

Preheat oven to 400 degrees. Place flour, sugar, baking powder, and salt in a bowl and whisk. Grate in the cold butter and incorporate into the flour mixture with your hands. In a separate bowl, whisk sour cream, espresso, and egg together and then pour into the flour butter mixture. Mix together until it forms a ball. Fold in the chocolate chunks. Cut the dough in half and roll each half into a ball. Place each dough on a baking sheet and flatten out into one-inch thick disks. Cut each disk of dough into eigh pieces like you're cutting a pizza. Bake for 18 minutes and let cool about twenty minutes before glazing. For the glaze, mix the powdered sugar, corn starch and espresso together. Add more powdered sugar if you're not getting the consistency you like. Drizzle on top of scones then add a sprinkling of flaked sea salt to each scone.

Preheat oven to 400 degrees. Place flour, sugar, baking powder, and salt in a bowl and whisk. Grate in the cold butter and incorporate into the flour mixture with your hands. In a separate bowl, whisk sour cream, espresso, and egg together and then pour into the flour butter mixture. Mix together until it forms a ball. Fold in the chocolate chunks. Cut the dough in half and roll each half into a ball. Place each dough on a baking sheet and flatten out into one-inch thick disks. Cut each disk of dough into eigh pieces like you're cutting a pizza. Bake for 18 minutes and let cool about twenty minutes before glazing. For the glaze, mix the powdered sugar, corn starch and espresso together. Add more powdered sugar if you're not getting the consistency you like. Drizzle on top of scones then add a sprinkling of flaked sea salt to each scone.

Preheat oven to 400 degrees. Place flour, sugar, baking powder, and salt in a bowl and whisk. Grate in the cold butter and incorporate into the flour mixture with your hands. In a separate bowl, whisk sour cream, espresso, and egg together and then pour into the flour butter mixture. Mix together until it forms a ball. Fold in the chocolate chunks. Cut the dough in half and roll each half into a ball. Place each dough on a baking sheet and flatten out into one-inch thick disks. Cut each disk of dough into eigh pieces like you're cutting a pizza. Bake for 18 minutes and let cool about twenty minutes before glazing. For the glaze, mix the powdered sugar, corn starch and espresso together. Add more powdered sugar if you're not getting the consistency you like. Drizzle on top of scones then add a sprinkling of flaked sea salt to each scone.

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Salted Chocolate Espresso Scones

Preheat oven to 400 degrees. Place flour, sugar, baking powder, and salt in a bowl and whisk. Grate in the cold butter and incorporate into the flour mixture with your hands. In a separate bowl, whisk sour cream, espresso, and egg together and then pour into the flour butter mixture. Mix together until it forms a ball. Fold in the chocolate chunks. Cut the dough in half and roll each half into a ball. Place each dough on a baking sheet and flatten out into one-inch thick disks. Cut each disk of dough into eigh pieces like you're cutting a pizza. Bake for 18 minutes and let cool about twenty minutes before glazing. For the glaze, mix the powdered sugar, corn starch and espresso together. Add more powdered sugar if you're not getting the consistency you like. Drizzle on top of scones then add a sprinkling of flaked sea salt to each scone.
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Enjoy a perfect brunch moment with these Salted Chocolate Espresso Scones made with real espresso from your Nespresso machine.

  • Author: Karlee Flores
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 16 servings 1x

Ingredients

Scale

2 cups flour

½ cup sugar

1 tablespoon baking powder

½ cup butter, chilled

½ teaspoon salt

½ cup sour cream

1 shot of espresso

1 egg

¾ cup chocolate chunks

For the glaze

2 cups powdered sugar

2 tablespoons corn starch

1 shot espresso

Flaked sea salt for topping

Instructions

Preheat oven to 400 degrees.

Place flour, sugar, baking powder, and salt in a bowl and whisk. Grate in the cold butter and incorporate into the flour mixture with your hands.

In a separate bowl, whisk sour cream, espresso, and egg together and then pour into the flour butter mixture. Mix together until it forms a ball. Fold in the chocolate chunks. Cut the dough in half and roll each half into a ball. Place each dough on a baking sheet and flatten out into one-inch thick disks. Cut each disk of dough into eight pieces like you’re cutting a pizza. 

Bake for 18 minutes and let cool about twenty minutes before glazing.

For the glaze, mix the powdered sugar, corn starch and espresso together. Add more powdered sugar if you’re not getting the consistency you like. Drizzle on top of scones then add a sprinkling of flaked sea salt to each scone. 

Keywords: espresso, coffee, chocolate, scones, breakfast, brunch

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10 thoughts on “Salted Chocolate Espresso Scones”

  5. The Modern Proper

    I have yet to try out an Nespresso! Apparently I need to. But I looooove brunch! I love the classic breakfast items: French toast, bacon and eggs. There is something so great and so slow about brunch, isn’t there?

    Reply

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