Java Chip Scones
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Java Chip Scones bring rich coffee flavor with little pockets of melted mini chocolate chips throughout. The edges bake up crisp while the center stays soft. Every bite feels cozy and well balanced.
You can bake up a batch of these java chip scones really fast. You can serve them warm for breakfast, for brunch, or a mid-afternoon snack. They pair well with coffee or tea and hold their shape for gifting. When berries are in season, my other favorite scone is this Fresh Strawberry Scones recipe. So simple and perfect for busy mornings
Scones are one of the easiest quick breads to make and although the recipe recommends using a food processor, you can easily make them in a bowl using a pastry cutter, or your fingers and a spatula.
Heather’s Recipe Notes
- You get clean espresso flavor without bitterness.
- Mini chocolate chips spread evenly through the dough.
- Sour cream keeps the crumb soft and tight.
- Cold butter builds flaky layers.
- The dough handles cleanly and bakes evenly.
Scone Ingredients
- All purpose flour. Forms the structure. Supports a tender crumb without density.
- Baking soda. Reacts with sour cream for lift and browning.
- Baking powder. Adds reliable rise for height.
- Sugar. Sweetens the dough and supports browning.
- Kosher salt. Sharpens chocolate and coffee notes.
- Instant espresso powder. Delivers coffee flavor without added liquid.
- Chilled butter. Creates steam pockets for flake and texture.
- Sour cream. Adds richness and moisture with light tang.
- Mini chocolate chips. Melt into small bursts for even distribution.
Subs & Variations
- Swap sour cream with full fat Greek yogurt for a similar crumb.
- Use dark chocolate minis for deeper cocoa flavor.
- Add chopped walnuts for crunch.
- Top with coarse sugar before baking for texture.
- Glaze with a light coffee icing after cooling.
Java Chip Scones
Recommended Tools
- Large Rimmed Baking Sheet (10"x15"x1")
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp instant espresso powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 6 tbsp unsalted butter, very cold or frozen
- 1 cup sour cream
- ⅔ cup mini chocolate chips
Icing
- ⅓ cup powdered sugar
- 1-2 tsp milk
- ½ tsp vanilla bean paste, or extract
Instructions
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Add the flour, baking soda, baking powder, sugar, salt, and espresso powder in the bowl of a food processor. Pulse until combined.
- Cut chilled butter into cubes. Add to flour mixture and pulse until coarse meal, about 7-8 pulses.
- Add sour cream and chocolate chips. Pulse until dough comes together.
- Turn the dough onto a lightly floured surface. Use your hands to press into a thick round. Cut into 8 wedges.
- Transfer wedges to the baking sheet with space between each piece. Bake until set and lightly golden on the edges, about 15-18 minutes.
- Cool briefly.
- Mix powdered sugar, milk and vanilla in a small bowl. Drizzle over scones and serve.
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Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please consider Leaving a Review!Tips for storing
- Store baked scones in an airtight container at room temperature for two days.
- Refrigerate up to five days for longer hold.
- Freeze baked scones tightly wrapped for two months.
- Reheat briefly in a hot oven to refresh texture.
More Recipes to Try
- Cinnamon Raisin Scones
- Banana Crumb Muffins
- Cinnamon Yogurt Scones
- Chocolate Banana Bread
- Brown Butter Chocolate Chip Cookies
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
So simple to make and taste delish!