Mocha Scones
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These Mocha Scones are tender, rich, and drizzled with a simple mocha glaze. They’re perfect to enjoy with your morning cup of coffee!
These Mocha Scones were inspired by The Spice House Espresso Powder that I received in the “Forever Grateful” June 2025 box from Fikabröd Box. These scones are flavored with cocoa powder and espresso powder in both the dough and the glaze to give them their rich mocha flavor! They’re tender, easy to make and taste so perfect alongside a cup of coffee.
Looking for more homemade scone recipes? Try my Banana Scones with Brown Sugar Glaze, Nutella Filled Scones or Maple Oat Scones!
Ingredient Breakdown
All-purpose flour – gives the scones structure.
Granulated sugar – provides sweetness.
Cocoa powder and espresso powder – gives the scones their mocha flavor! I always use natural unsweetened cocoa powder. I used The Spice House Espresso Powder but you can use any brand you prefer.
Baking soda & baking powder – both leaveners are needed to help the scones rise.
Salt – enhances flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!
Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.
How To Make Mocha Scones
1. Make the Mocha Scones: In a mixing bowl combine the all-purpose flour, granulated sugar, cocoa powder, espresso powder, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. With the mixer on low, gradually add the half and half to the mixture. Stop mixing once the dough is just combined.
4. On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
5. If desired brush the tops of the scones with half and half (or milk) then bake for 18-20 minutes or until golden brown.
6. Make the Mocha Glaze: in a small bowl whisk the confectioners’ sugar, milk, cocoa powder, espresso powder and salt, to taste. Drizzle over cooled scones. Store Mocha Scones in an airtight container at room temperature for up to 3 days.
Pro Tips For Mocha Scones
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the dough! After adding the wet ingredients, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
- Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!
Can Mocha Scones Be Frozen?
Yes, unbaked Mocha Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18 minutes.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Mocha Scones
Equipment
- Baking sheet
- Stand mixer
Ingredients
Mocha Scones
- 300 g (2 1/2 cups) all-purpose flour
- 100 g (1/2 cup) granulated sugar
- 27 g (1/3 cup) cocoa powder
- 2 tbsp espresso powder
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 113 g (1/2 cup) cold unsalted butter, cubed
- 120 g (1/2 cup) half and half
Mocha Glaze
- 120 g (1 cup) confectioners' sugar
- 25 g (1 tbsp + 2 tsp) milk
- ½ tsp cocoa powder
- ½ tsp espresso powder
- salt, to taste
Instructions
Mocha Scones
- Line a baking sheet with parchment paper then set aside.
- In a mixing bowl combine the all-purpose flour, granulated sugar, cocoa powder, espresso powder, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- With the mixer on low, gradually add the half and half to the mixture. Stop mixing once the dough is just combined.
- On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
- If desired brush the tops of the scones with half and half (or milk) then bake for 18-20 minutes or until golden brown.
Mocha Glaze
- In a small bowl whisk the confectioners’ sugar, milk, cocoa powder, espresso powder and salt, to taste. Drizzle over cooled scones.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Mocha Scones in an airtight container at room temperature for up to 3 days.
A must try recipe!
Delicious with every bite!