Whole Wheat, Espresso & White Chocolate Chip Scones

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So my sister was in town this weekend and it was so wonderful.  I love when she visits because our family gets together and it feels just like old times.  Its basically an excuse to sit on our moms lap, lounge around and chat all day.  My parents had a big dinner party on Saturday night and she made the most amazing food!  Something about delicious food, good friends and great family makes me the happiest person.  I am constantly thinking about what meals would be good for dinner parties.  You have to think of things you can make ahead of time and can be in the oven while your guests arrive.  The same goes for any meal.  Because my sister was in town I wanted to whip something fun up to have with breakfast and thought scones would be perfect.  This was one of those times when I started thinking breakfast when I woke up  and not the day before like I should have.  So I just thought of what I had on hand.  I knew I had little to-go packets of instant coffee and also a big bag of white chocolate chips.  I also had some whole wheat flour and thought it might help make this treat not too horrible for us.  Don’t think about the fact that this is the first step….

Butter gets worked into your dry ingredients.

I do not have a pastry cutter so I used my hands!  They are great tools.

Then added these white chips.

Then slowly added in an egg, milk & vanilla mixture to make this dough.

Press down into a disc and cut into 8 slices.

Set on some parchment paper.

Bake for 14 minutes!

Drizzle with glaze.

Enjoy these warm with some coffee.

Eat every. last. crumb.


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Whole Wheat, Espresso & White Chocolate Chip Scones



  • ½ cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon + 1/2 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon espresso powder or instant coffee
  • 6 tablespoons cold butter
  • ¾ cup white chocolate chips


  • ½ cup powdered sugar
  • 2 teaspoons hot water
  • ½ teaspoon espresso powder


  • Preheat the oven to 400 degrees F.
  • In a small bowl, whisk together the milk, egg and vanilla extract. Set aside.
  • In a large bowl, combine the dry ingredients (flour through espresso). Cut in the butter with a pastry cutter, or if you don't have one, your fingers. The dough will resemble coarse crumbs. Stir in the chocolate chips.
  • Slowly add 3/4 of the egg mixture to the dry mixture and stir gently to combine. Continue adding egg mixture, a tablespoon at a time, just until the dough holds together. If you add too much liquid, the result will be more like muffins than scones. I used all but a tablespoon or two of the liquid. Use picture above for reference.
  • Turn the dough out onto a lightly floured surface. Pat it into a 10″ circle, about 1″ thick. Cut out 8 equal sized pie wedges and place them on a parchment paper lined baking sheet. Bake for 14 – 16 minutes or until nicely browned. Let cool on a cooling rack.
  • Meanwhile, prepare the glaze by mixing all the ingredients together. Add more water or sugar to make it thinner or thicker. Drizzle the glaze on scones and enjoy!
  • Recipe adapted from Dinners, Dishes & Desserts
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