If your idea of breakfast bliss includes coffee and chocolate (and let’s be honest, whose doesn’t?), these espresso chocolate chunk scones are here to make your morning magical. Rich espresso flavor, melty chocolate pieces, and a luscious maple glaze make this coffee breakfast pastry feel straight out of a cozy bakery—only better, because you made it yourself.

Why You’ll Love These Espresso Chocolate Chunk Scones

This isn’t your average chocolate scone recipe. The espresso adds depth, the dark chocolate chunks bring richness, and that maple glaze? It’s the mic-drop moment. Whether you’re brunching with friends or fueling up for a big day, these maple-glazed scones are equal parts elegant and comforting. And don’t be surprised when they vanish fast—they’re seriously irresistible.

Ingredients You’ll Need

For the Scones:

530g (4 ¼ cups) all-purpose flour
115g (½ cup + 1 tbsp) sugar
8g (2 tsp) baking powder
2g (½ tsp) baking soda
2g (½ tsp) salt
255g (18 tbsp) unsalted butter, very cold and cubed
315ml (1 ⅓ cups) buttermilk
60ml (¼ cup) brewed espresso or strong coffee, cooled
170g (1 cup) chopped dark chocolate
1 egg + 30ml (2 tbsp) heavy cream (for egg wash)

For the Glaze:

115g (½ cup) unsalted butter
240g (2 cups) confectioner’s sugar
120ml (½ cup) maple syrup
1g (¼ tsp) vanilla extract

How to Make These Scones

Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cubed butter and cut in using a pastry blender until the mixture resembles coarse crumbs.
In a separate bowl, combine the buttermilk and cooled espresso.
Pour the liquid into the flour mixture and stir gently until just combined.
Fold in chopped chocolate. If the dough feels dry, add a bit more buttermilk.
Turn dough onto a floured surface. Divide in two, shape each half into a 6-inch round, and cut each into 6 wedges.
Place wedges on prepared baking sheets and brush with egg wash.
Bake for 20–25 minutes, until golden and firm. Cool slightly before glazing.

For the Maple Glaze:

In a saucepan, melt butter over medium heat. Stir in maple syrup and vanilla.
Remove from heat and whisk in confectioner’s sugar until smooth.
Drizzle over warm scones and let it set slightly before serving.

Tips for Scone Success

Keep that butter COLD. This creates the flaky layers you love.
Don’t overmix. A gentle hand gives you tender scones.
Use good-quality chocolate for melty pockets of joy.
Want a deeper coffee flavor? Use espresso powder in place of some of the brewed coffee.
Glaze while scones are slightly warm, so it melts just right—not too runny, not too thick.

The First Time I Baked These…

…was for a brunch with friends who love coffee more than life itself. They were still warm when I brought them out, the glaze slightly glossy and fragrant with maple. The room went quiet for a few minutes (a brunch miracle), and by the time we refilled our coffee mugs, every single scone was gone. That’s when I knew: this one’s a keeper.

How to Serve This Coffee Breakfast Pastry

Pair these with your favorite morning brew, a chai latte, or even an iced coffee for a cool twist. They also make a lovely addition to any brunch spread—just set them on a pretty platter and watch them disappear. For dessert? Yep, they work then too.

How to Store & Reheat

Store scones in an airtight container at room temperature for up to 2 days. Want them longer? Freeze unglazed scones for up to 2 months. Reheat in a 300°F oven for 8–10 minutes. Add glaze fresh after reheating for best texture.

FAQs About This Chocolate Scone Recipe

Can I use chocolate chips instead of chopped chocolate?

Absolutely! Semi-sweet or dark chocolate chips work great, but chunks give a more rustic, indulgent feel.

Can I skip the glaze?

Technically, yes, but you’d be missing out on that sweet maple finish that makes them unforgettable.

What if I don’t have buttermilk?

Mix 1 tbsp vinegar or lemon juice into regular milk and let sit 5 minutes. Instant buttermilk!

Can I make these smaller?

Sure thing! Divide into smaller rounds and adjust baking time to 15–18 minutes.

One More Bite

With rich coffee flavour, dark chocolate bits, and that silky maple glaze, these espresso chocolate chunk scones are your new go-to for slow mornings or special occasions. They’re everything you love about a chocolate scone recipe, plus a little extra magic from the espresso and glaze. Make them once and you’ll see why they’re a brunch table favourite.

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Wake Up Right: Espresso Chocolate Chunk Scones with Dreamy Maple Glaze

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Author: Olivia Hartwellen
Total Time: 45 minutes
Yield: 12 large scones 1x
Diet: Vegetarian

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Description

These Espresso Chocolate Chunk Scones are rich, flaky, and packed with dark chocolate and bold coffee flavour. Finished with a smooth maple glaze, they’re a cosy, bakery-style treat perfect for brunch, dessert, or pairing with your morning coffee.

Ingredients

Scale

For the Scones:

530g (4¼ cups) all-purpose flour
115g (½ cup + 1 tbsp) sugar
8g (2 tsp) baking powder
2g (½ tsp) baking soda
2g (½ tsp) salt
255g (18 tbsp) unsalted butter, very cold and cubed
315ml (1⅓ cups) buttermilk
60ml (¼ cup) brewed espresso or strong coffee, cooled
170g (1 cup) chopped dark chocolate
1 egg + 30ml (2 tbsp) heavy cream (for egg wash)

For the Glaze:

115g (½ cup) unsalted butter
240g (2 cups) confectioner’s sugar
120ml (½ cup) maple syrup
1g (¼ tsp) vanilla extract

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Instructions

To Make the Scones:

Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
Whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in the cold butter until mixture resembles coarse crumbs.
In another bowl, mix buttermilk and cooled espresso.
Add the liquid to the dry mixture and stir gently until just combined.
Fold in chopped chocolate. If dry, add a little more buttermilk.
Turn dough onto a floured surface. Divide in two, shape into 6-inch rounds, and cut each into 6 wedges.
Place wedges on baking sheets. Brush with egg wash.
Bake 20–25 minutes until golden. Cool slightly.

To Make the Maple Glaze:

Melt butter in a saucepan over medium heat. Stir in maple syrup and vanilla.
Remove from heat. Whisk in confectioner’s sugar until smooth.
Drizzle over warm scones and let them set before serving.

Notes

Use very cold butter for the flakiest texture.

Don’t overwork the dough—keep it tender.

Espresso powder can be used for a bolder coffee kick.

Glaze while scones are warm for the best finish.

For smaller scones, reduce size and adjust bake time.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Baked Goods
Method: Baking
Cuisine: American