Mocha Chip Scones With Raspberry Butter
Coffee and chocolate are a combination made in breakfast heaven. Top these mocha chip scones with some whipped raspberry butter and start your lazy day the right way!
Recipe type: Breakfast
Serves: 8 large scones
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1 tbsp. baking powder
  • ⅛ tsp. salt (or a good pinch... because who really measure ⅛ tsp?)
  • ½ cup (1 stick) unsalted butter
  • 1 large egg
  • ½ cup heavy cream
  • 2 tbsp. instant coffee granules (or 2 tbsp. very strong brewed coffee)
  • ¾ cup chopped semi-sweet chocolate chips (or mini chips)
  • ½ cup (1 stick) butter, softened
  • 1-2 tsp. sugar, to taste
  • ¼ cup frozen raspberries, thawed (see note)
  1. Preheat oven to 400° and line a baking sheet with a baking mat (or parchment paper). Set aside.
  2. Whisk flour, sugar, baking powder, and salt together in a large bowl.
  3. Add butter to flour mixture and cut in with a pastry blender (or fork; just no fingers!) until the mixture resembles course meal (no pieces bigger than a pea).
  4. Stir egg and coffee (instant or brewed) into the cream. Add cream mixture and chocolate chips to the flour mixture until it's just all absorbed (don't over stir). Turn dough out (if you're using a baking mat, you can do this directly on the mat; otherwise, lightly flour your counter top or other surface) and knead just enough times to keep the dough together.
  5. Pat the dough into a 9-10 inch circle (so that your scones are 1-inch thick) and cut into eight "pie" pieces. Separate the scones slightly from one another so they have a bit of space to rise.
  6. Bake until golden brown, 18-23 minutes, and then cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. While scones are baking, cream butter with 1 teaspoon sugar in a medium bowl. Mix in raspberries until well incorporated (you may have to scrap the bowl a time or two). Taste and add an extra teaspoon of sugar if needed. Serve with slightly cooled scones.
  8. Scones can be stored in an air-tight container (room temperature) for 3 days, or freeze for up to a month.
If you prefer a less biscuity scone, whisk one egg into the cream before adding it to the dough. You'll get a more cake-like texture. As is, these are more flaky.
Speaking of flakes, cold butter is key to good texture here. Avoid touching your dough more than necessary (your hands will warm the butter too much), and bake them as soon as your dough is ready (no walking off to do laundry in between).
If you'd rather not use frozen raspberries, you can substitute ¼ cup of raspberry jam and omit the sugar.
Recipe by Saucy Pear at