Sweet Tooth Friday: Chocolate Chip Scones with Espresso Glaze

by Allison @ Alli 'n Son on August 25, 2011

I shared this post a few weeks ago with Frosting for the Cause, but it’s an important one to me, so I wanted to share it here, in this space, too. Please stop over and check out Frosting for the Cause, a great little blog that is dedicated to raising money for either the Canadian or American Cancer Society, specifically for cancers that affect only women. It’s a great cause and I encourage you to stop over and sign up to share a recipe, donate some baked goods, and give a little money.


I’m surrounded by people in my family who have fought cancer. My father-in-law. My grandmother on my Dad’s side. My grandmother on my Mom’s side. My mom. My uncle. When I lay it all out like that, it’s pretty overwhelming how much cancer has touched my life.

Most of the people on this list were lucky. Most fought and survived. Some fought, hard valiant fights, but the cancer was too much.

My grandmother, on my mom’s side, was diagnosed with breast cancer over 10 years ago. The exact number of years escapes me at the moment. Her breast cancer was brought on by hormone-replacement therapy. She went through chemo. She lost her hair. She lost one breast.

I remember as her treatments came to an end, how her hair grew back. I remember when it was super short and spiky. I remember the wigs she wore before that. I remember being scared as she went through treatment. I was only in high school at the time. I remember my mom being scared and wondering if breast cancer was in her future. I remember wondering that too.

But she fought. She survived. She’s now in her 80’s, a great-grandmother. An energetic great-grandmother who still insists on having playdates with my three-year old son. I’m oh so grateful that he has the opportunity to know her, to create memories with her. I’m oh so grateful that she survived.

Chocolate Chip Scones

My grandmother, she’s one of the strongest women that I know. She’s a baker from long ago, and I think some of her passion was passed down to me. I’ve always loved to bake, but over the last couple of years it’s taken on a life of it’s own. I’m more confident in my skills and my ability to modify recipes. I’m more experimental and I’m not afraid of something that will take hours to create. Baking is my way to unwind, re-energize, and a creative outlet.

I volunteered for Frosting for the Cause not only because it’s an amazing cause, but for all of the people in my life who have been touched my cancer. Especially my grandma, whose warm heart and oven have been such an important presence in my life.

Chocolate Chip and Cranberry Scones with Espresso Glaze

Chocolate Chip and Cranberry Scones with Espresso Glaze

The best way to start your day, a dense chocolate scone with a touch of coffee flavor.


    Chocolate Chip Scones
  • 3-1/4 cups all-purpose flour or white whole wheat flour
  • 1/2 cup granulated sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups (12 ounce bag) chocolate chips
  • 1/2 cup dried cranberries
  • 2 cups whipping cream, chilled
  • 2 tablespoons butter, melted
  • Espresso Glaze
  • 1-1/2 teaspoons instant coffee
  • 1-1/2 tablespoons hot water
  • 3/4 cup powdered sugar


    Chocolate Chip Scones
  1. Preheat the oven to 375º F. Line two cookie sheets with parchment paper.
  2. Stir together the flour, granulated sugar, baking powder, and salt in a large bowl. Stir in chocolate chips and dried cranberries.
  3. Stir in whipping cream, until just moistened.
  4. On a lightly floured surface, knead the dough gently until a soft dough ball forms. This takes about 2 minutes.
  5. Divide the dough into three balls. Flatten each ball into a 7-inch circle and cut into 8 triangles.
  6. Transfer to the prepared cookie sheets, spacing 2 inches apart. Brush with melted butter.
  7. Bake at 375ºF for 15 to 20 minutes, or until lightly browned. Drizzle with espresso glaze (recipe below).
  8. Espresso Glaze
  9. Mix ingredients together in a small bowl. Add more powdered sugar if the glaze is too thin, more water if it is too thick. Using a spoon, drizzle over warm scones.
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