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Espresso Chocolate Chunk Scones 3
Alice

Espresso Chocolate Chunk Scones Recipe

Espresso Chocolate Chunk Scones combine toasted coffee flavor with crunchy cacao nibs inside a tender almond-based scone. They’re low-carb friendly, freezer-ready, and perfect for elevating mornings or fueling active afternoons with a cozy, chocolate-coffee twist.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: Bakery, Coffeehouse-style
Calories: 391
Ingredients Method

Ingredients
  

  • 300 g almond flour
  • 10 g baking powder ≈ 2 tsp
  • 3 g fine sea salt ≈ 1/2 tsp
  • 60 g powdered erythritol or powdered allulose
  • 85 g unsalted cold butter cubed
  • 2 large eggs ≈ 100 g total, whisked
  • 60 g heavy cream
  • 4 g instant espresso powder ≈ 2 tsp
  • 5 g vanilla extract ≈ 1 tsp
  • 80 g cacao nibs or chopped sugar-free chocolate

Method
 

  1. Preheat & prep: Preheat oven to 200°C / 400°F. Line a baking sheet with parchment. Chill butter if needed.
  2. Mix dry: Whisk almond flour, baking powder, salt, and powdered erythritol together in a large bowl.
  3. Cut in butter: Add cold cubed butter and cut into the flour until coarse crumbs with pea-sized butter pieces remain.
  4. Combine wet: Whisk eggs, heavy cream, dissolved espresso powder, and vanilla. Add to dry mix and fold until just combined.
  5. Add chunks: Fold in cacao nibs or chocolate chunks.
  6. Shape: Pat dough into an 18–20 cm disk ~3–4 cm thick. Cut into 8 wedges or stamp rounds. Transfer to baking sheet.
  7. Egg wash & bake: Brush with egg if desired. Bake 14–16 minutes until set and lightly golden. Cool on a wire rack 8–10 minutes.
  8. Serve: Enjoy warm with coffee; store or freeze extras per storage tips.