Dark Chocolate Espresso Scones

Created by Laura Wright
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Dark chocolate espresso scones with coconut cream and jam is a decadent treat to have with tea. Vegan and and cane sugar-free.

I’ve made this spelt scone recipe many times, always changing up the add-ins and aromatics based on the season and my own cravings. I used to love one in particular from a local bakery with ground espresso and big, dark chocolate pieces. I decided that a homemade version was needed, a coffee flecked indulgence that plays nice with tea.

I had a dark bar of chocolate infused with espresso in my pantry that had to be used in this one glorious purpose. I thinned out my basic coconut cream recipe for a nice, fatty and sweet dollop of goodness to compliment the hearty structure and strong flavour of the scone. A dab of sour-sweet raspberry jam finishes this out nicely. Luxe breakfast or sweet snack, this part is up to you.

Dark Chocolate Espresso Scones

Dark chocolate espresso scones with coconut cream and jam is a decadent treat to have with tea. Vegan and and cane sugar-free.
No ratings yet
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes
Servings 6 -8

Ingredients

Scones

  • 1 cup whole spelt flour
  • 1 cup light spelt flour
  • ½ tablespoon ground espresso or coffee
  • ¼ teaspoon fine sea salt
  • 1 tablespoon baking powder
  • cup melted coconut oil, plus extra for brushing
  • cup maple syrup
  • 1 tablespoon vanilla extract
  • ¼ cup hot water
  • 50 grams dark chocolate, chopped (this was ½ a standard bar for me)

To Serve

  • whipped coconut cream
  • jam /preserves

Notes

  • I use a combination of whole and light spelt flour, but I’ve also made it with 100% of one or the other and it worked out great.

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, combine the whole and light spelt flour, ground espresso, sea salt, and baking powder. Stir to combine. To the flour mixture, add the melted coconut oil, agave nectar, and vanilla extract. Stir until a very crumbly/dry batter forms. Add the hot water to the mixture and stir until just combined. Gently fold in the chopped dark chocolate until evenly mixed throughout the batter.
  • Grease a 1/3 cup measuring cup and fill it with portions of the dough. Drop the portions onto the parchment lined sheet, giving each an inch or so of space. Brush the tops with melted coconut oil. Bake in the preheated oven for 13-14 minutes, flipping the sheet around at the halfway mark. Allow scones to cool slightly before serving with coconut cream and jam.

06/02/2013 (Last Updated 04/08/2023)
Posted in: autumn, breakfast, coconut milk, dessert, nut free, snack, spring, summer, sweet, vegan, winter

39 comments

Recipe Rating




  • Jen Hodder

    Hi –

    These scones are beautiful! I made one similar with anise and chocolate; it was so good. Thank you! Scones spun off in different direction, so I’m posted today, giving you credit—but they have butter and sugar ; ) You are truly where inspiration originated though ♥️ And the more similar scone will come in time ; )

    I LOVE your space and recipes!

    Thank you,

    Jen

  • Haley Hansen

    Okay – scones are my absolute weakness! I love the addition of the espresso too :)

    Adding these to my list immediately!

  • Valesca

    I tried these last week and they are soooo good! Making them again for a vegan brunch this weekend! Do you know if i can store them in the freezer?

    • Laura

      Hey Valesca! I feel fairly confident that you could store the portioned dough in the freezer and bake them right when you take them out. They’ll probably take a little longer though. Let me know how it goes :)
      -L

  • Oishi Vegan

    These scones look scrumptious, I have never tried to use spelt flour but this recipe inspires so much that I will try soon :-)

    oishivegan.wordpress.com

  • Kristen

    Hi Laura!

    Is this recipe considered gluten free?

    Thanks and can’t wait to make it :)
    -Kristen

    • Laura Wright

      Hi Kristen, It is not considered gluten free because of the spelt flour. I would recommend subbing in 2 cups of a gluten-free all purpose flour mix for the whole + light spelt. There are lots of good ones out there these days and you can even make your own!: http://www.ohladycakes.com/2012/01/how-to-make-gluten-free-flour.html

      Hope this helps!
      -L

  • Ellie

    thanks so much!

  • Ellie

    Hi there, i really want to try this recipe but was wondering… will veg. oil work instead of coconut oil and all purpose flour instead of spelt flour? thanks so much!

    • Laura Wright

      Hi Ellie! Those two substitutions should work just fine.
      -L

  • Kasey

    The day after I found out I was pregnant, I immediately stopped drinking coffee and I had a RAGING headache for 3 days. But, soon after, I felt less tired. I had fewer headaches and weirdly, I had MORE energy. I’ve slowly been getting back into it, but I find I’ll drink less than half a cup (just for the taste of it) and feel pretty happy and satisfied. Gorgeous scones, lady!

  • ellen

    Just pulled one out of the oven. I am not one to resist coffee and chocolate, but I don’t keep coffee in the house! I did add some cocoa nibs for the roasty flavor, and used whole wheat flour. They turned out awesome, and pretty moist. I used maple for the sweetener and sprinkled the tops with coarse sugar for looks and a little added sweetness. Can’t wait for tea time this afternoon :)

    P.S. I think you mean allow scones to COOL before serving.

    • Laura Wright

      Your version with cacao nibs and maple syrup sounds delicious, Ellen! And thanks for catching that little error :)
      -L

  • RootedVegan

    I love baking with coconut oil, but sometimes I can’t find it and I still want to make scones, etc. Have you ever used canola oil or grapeseed oil in place of coconut oil? Just curious if it can be swapped out with a similar effect? Thanks for any tips!

    • Laura Wright

      Hi there! I think canola or grapeseed would work just fine in terms of structure for these scones. I just love using the coconut oil because it gives off that buttery-coconutty flavour. With that in mind, canola or grapeseed might give the scone a lighter flavour in general.
      -L

  • Jacqui

    I love a good scone recipe; for breakfast or snack! And love the coconut cream/jam combo on top! I’ve never been a coffee drinker, but I do love the ritual of a morning (or all day long) cup of tea. Glad you were able to make the small change you needed to have a better start to the day : )

  • Nat @ the Apple Diaries

    Absolutely delectable! What a great idea for a healthier, more creative scone recipe. I have a beautiful homemade rosella jam that would go perfectly with these ;)

    Thanks!

  • sarah

    I’ve given up coffee many times over the years, and always find myself crawling back to it at some point. I do hate the thought of needing it – I need it so I don’t get a headache, I need it to feel awake, I need it to be human. Tea is a much better choice! Really, but I don’t drink it.

    Sigh.

    Anyway, you’re awesome. I always feel challenged and encouraged by your good choices. And your scones! Beautiful. I love scones.

  • Kathryne

    First, let me say that these photos are spectacular, Laura. Second, I hear you on the coffee thing, but I swear, I really, I… can’t give it up. I’ve been thinking about spending my first hour awake reading instead of opening up my computer first thing. That counts, right?

  • Kristy

    I have been slowly weaning myself off coffee too and trying to save it for the weekends, making it more of a treat. I was actually toying with the idea of making espresso scones, though, and now I don’t need to look any further for a recipe! :-)

  • Julia

    wow!! we had a snow day here today.. so that meant i got to play in the kitchen. just finished nibbling on a still-warm-from the oven scone!! this recipe rocks!! i’m a one cup a day gal. i periodically give up coffee for a few weeks at a time. always feeling great when i do.. much like you. i ALWAYS seem to come back to it though?! i love coffee everything!! so these scones are just brilliant. i’ll try to save one for monday morning, when i “give up” my coffee. again. thanks:)

  • Richa

    the only time i drank loads of coffee was when i was working in a the finance industry.. thank god i changed jobs after just a year and a half.
    These scones look heavenly with that coconut cream and jam.!

  • Maria

    Scones are one of my very favorite breakfast treats. Can’t wait to try these!

  • la domestique

    I’ve been weaning off caffeine completely before starting a cleanse today, and the first few days were tough, but now I feel really good. I’m a real chocoholic and those scones look so good!

  • Caitlin

    when i was college, i started out drinking two cups of coffee in the morning. fast forward 5 years, after i moved out of my parents house, and i was drinking half a pot of coffee in the morning- all within a one hour period of time. in the back of my mind, i always wanted to stop drinking it. as luck would have it, my coffee maker broke this past july, forcing me to stop drinking it cold turkey and switching over to green tea. the first few days of withdrawal were brutal- migraine headaches, depression, inability to concentrate. but, after that it was smooth sailing, and i’m so happy that i’m off that stimulant completely. espresso tasting goodies are the exception though, as i’d eat one of these scones in a heartbeat ;)

  • Katie (The Muffin Myth)

    I gave up coffee years ago because it makes me feel anxious and crazy, but I drink a lot (a LOT) of tea – particularly black tea. I haven’t slept well in ages, so I decided to cut waaaaay back on tea. Now I start my day with hot water with lemon, and then one cup of black tea. No black tea past 9am, maybe a cup of oolong or green tea a little bit later. I’ve only been doing this for a week or so, but last night I actually slept. I’ve also started an evening meditation routine, so that may be helping as well.

    Anyways, these scones look great. I’ve got the remnants of a bag of spelt flour kicking around which I need to use up before I can justify buying a new one. These scones look like just the ticket! Thanks for another great recipe.

  • Eileen

    Well, now I have an excellent idea of what might happen to the coconut oil that’s been languishing in my cabinet. :) These scones sound amazing!

  • jillian {gingerspoon}

    I can relate in so many ways–trying life without coffee this past month, love of wooly socks and warm things, and an irrepressible affinity for the combination of dark chocolate and espresso. These look fantastic, and I’m so glad they play nice with tea…perfect.

  • Courtney

    Though I’ve never been much of a coffee drinker, I do love a good coffee & espresso flecked baked good. These look like something I could get behind for breakfast. I love that you topped them with the coconut cream and raspberry jam. YUM!!

  • Kathryn

    I used to have a serious caffeine problem – not so much the quantity but that I would get to a certain stage in the day and NEED some. I’ve felt so much better since I just cut it out (apart from the minimal amount in chocolate obviously).

    These scones sound just the perfect tweet – sweet but with a little bitterness and just a touch of wholesomeness. Love them.

  • Michelle

    So many sweet recommendations! I LOVE Genmaicha and those others sound amazing (especially the Creme Brulee Rooibos, wowza). On it.

  • Michelle

    Also, realized I used “for real” in two consecutive sentences, and forgot a word. Can you tell I haven’t had my morning pick-me-up? :)

  • Michelle

    You know my love of scones runs pretty deep lady! These look glorious! My morning routine is pretty much the opposite of yours (wake up, run, barely have enough time for breakfast/getting clothed before I run out the door). I don’t even have time for coffee until I get to the office! But I am feeling the effects of too much coffee throughout the day on my sleep patterns, for real. Considering switching to tea for the afternoon pick me up, for real. This is just a reminder to run down to tealish or David’s to pick up some sweet loose leaf options. What are your favourites mid-afternoon enjoyment?

  • erin

    I’ve been back and forth with moving away from tea and I’ve found similar results (even down to the not being grumpy when the dog wakes you up in the morning!) But like you, I still enjoy a good cup every once and awhile.

    These scones look absolutely perfect and I love that they are vegan (Oh and your photos, absolutely gorgeous- the lighting is just perfect!)

  • thelittleloaf

    I’ve never drunk coffee so haven’t had to contend with the problems it brings, but I always remember my Mum telling me how hard it was to quit back when she was my age. She now drinks herbal teas and infusions and feels so much better for it!

    I love the look of these simple little scones and am also a fan of coffee in baking (even though I don’t drink it), so they would be my idea of the perfect breakfast.

  • Katrina @ Warm Vanilla Sugar

    These are so pretty! And look awesome too. Yum!

  • Natasha

    I love the idea of a vegan scone, especially one with coconut oil and chocolate. Although, I definitely don’t think I will be giving up my morning coffee anytime soon. It makes me feel like the day has begun! I for some reason am opposite with tea–I love it mid-afternoon. In any case, vegan scones are now next on my list. Thanks for the inspiration!

  • Sophie {The Cake Hunter}

    I’m in love! These look amazing. I want to put coconut oil in everything I bake because it’s just the best ingredient I’ve used in years. Definitely pinning this to my to do list.