These hazelnut mocha latte scones are everything you need to elevate your morning coffee game! With a blend of espresso, hazelnuts, and semi-sweet chocolate, these scones are rich, nutty, and perfectly balanced. The espresso glaze adds a smooth and sweet finishing touch, making each bite a heavenly experience. Perfect for a cozy breakfast or to share with friends over a cup of coffee, these scones are bound to become your new favorite treat!
Why You’ll Love This Recipe:
You’ll love this recipe for its irresistible flavor combo of coffee, hazelnuts, and chocolate. The scones are buttery, tender, and not too sweet, making them a perfect match for your morning coffee or tea. The espresso glaze gives it a little extra kick of flavor, while the crunchy hazelnuts and melty chocolate chips make every bite incredibly satisfying. Plus, the dough is easy to work with, and you can even make it ahead of time and chill it in the fridge for a quick bake the next morning!
Perfect Occasion:
These scones are perfect for brunch, breakfast with friends, or a weekend treat when you want something special with your coffee. They’re also great for a snack or dessert, and they’re sturdy enough to take on the go. Whether you’re hosting a brunch or enjoying a slow morning, these scones are the perfect addition to any coffee lover’s menu.
Decoration Tips:
For a bakery-style finish, drizzle the espresso glaze generously over the top of each scone once they’ve cooled. You can even sprinkle a few extra chopped hazelnuts or chocolate chips on top for an extra touch of indulgence. Serve them on a rustic wooden tray or a simple white plate for a cozy, inviting presentation. If you want to make it even fancier, dust the scones with a light sprinkle of cocoa powder before serving.
Ingredients for the Scones:
- 280g all-purpose flour
- 1/4 tsp salt
- 1 tbsp baking powder
- 45g coconut sugar
- 113g unsalted butter, cold and cut into chunks
- 1 egg
- 40ml hot water
- 2 tsp espresso powder
- 90g Greek yogurt
- 60g chopped hazelnuts
- 50g semi-sweet chocolate chips
For the Espresso Glaze:
- 150g powdered sugar
- 20ml espresso
- Dash of milk
Instructions:
- Prepare the Espresso Mixture:
In a small cup, dissolve the espresso powder in 40ml of hot water. Set aside to cool slightly. - Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, salt, coconut sugar, and baking powder. Add the cold, cubed butter to the dry ingredients and use your hands or a pastry cutter to incorporate it until the mixture resembles coarse crumbs. - Prepare the Wet Ingredients:
In a separate bowl, whisk together the egg, Greek yogurt, and the cooled espresso mixture. Stir until well combined. - Combine Wet and Dry Ingredients:
Slowly pour the wet ingredients into the dry ingredients, gently folding the mixture together with a spatula until just combined. Add the chopped hazelnuts and chocolate chips, then knead the dough gently with your hands until it comes together. - Shape and Chill the Dough:
Form the dough into a round disc about 1 inch thick. Place the dough on a parchment-lined plate and refrigerate for 1-2 hours to firm up. - Preheat the Oven:
Preheat your oven to 400°F (200°C). Remove the dough from the fridge and cut it into 8 equal triangles. - Bake the Scones:
Place the scones on a parchment-lined baking sheet, spacing them apart, and bake for 15-16 minutes, or until the edges are golden and the scones are baked through. - Cool and Make the Glaze:
Let the scones cool on a wire rack. Meanwhile, make the glaze by whisking together the powdered sugar, espresso, and a dash of milk until you reach your desired consistency. - Glaze and Serve:
Drizzle the espresso glaze generously over the cooled scones. Let the glaze set for a few minutes, then serve and enjoy!
Enjoy your warm, rich, and nutty hazelnut mocha latte scones with a cup of your favorite coffee!
Storage Tip:
Store any leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. You can also freeze them for up to 3 months—just thaw and warm them up before enjoying!
