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
For the Scones:
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530g (4¼ cups) all-purpose flour
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115g (½ cup + 1 tbsp) sugar
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8g (2 tsp) baking powder
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2g (½ tsp) baking soda
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2g (½ tsp) salt
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255g (18 tbsp) unsalted butter, very cold and cubed
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315ml (1⅓ cups) buttermilk
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60ml (¼ cup) brewed espresso or strong coffee, cooled
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170g (1 cup) chopped dark chocolate
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1 egg + 30ml (2 tbsp) heavy cream (for egg wash)
For the Glaze:
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115g (½ cup) unsalted butter
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240g (2 cups) confectioner’s sugar
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120ml (½ cup) maple syrup
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1g (¼ tsp) vanilla extract
Instructions
To Make the Scones:
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Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
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Whisk together flour, sugar, baking powder, baking soda, and salt.
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Cut in the cold butter until mixture resembles coarse crumbs.
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In another bowl, mix buttermilk and cooled espresso.
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Add the liquid to the dry mixture and stir gently until just combined.
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Fold in chopped chocolate. If dry, add a little more buttermilk.
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Turn dough onto a floured surface. Divide in two, shape into 6-inch rounds, and cut each into 6 wedges.
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Place wedges on baking sheets. Brush with egg wash.
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Bake 20–25 minutes until golden. Cool slightly.
To Make the Maple Glaze:
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Melt butter in a saucepan over medium heat. Stir in maple syrup and vanilla.
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Remove from heat. Whisk in confectioner’s sugar until smooth.
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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