When your morning needs a little extra magic (and caffeine), these espresso chocolate chunk scones come to the rescue. They combine the bold kick of freshly brewed espresso, the richness of dark chocolate chunks, and the sweetness of a silky maple glaze—a trio that turns a simple breakfast scone into a full-blown chocolate scone recipe fantasy.

They’re perfect for cozy weekend mornings, fancy brunch spreads, or whenever you feel like treating yourself (and your favorite people) to something a little extra.

Why You’ll Love These Espresso Chocolate Chunk Scones

These scones are tall, flaky, and absolutely loaded with flavor. They bring together all the bakery vibes you crave at home. The espresso in the dough adds depth and warmth, the dark chocolate chunks bring decadence, and the maple glaze? Let’s just say it’s the icing on the scone. Whether you’re a coffee lover or a chocolate devotee, these breakfast scones are guaranteed to hit the spot.

Ingredients:

For the Scones:

4 1/4 cups (540 g) all-purpose flour
1/2 cup + 1 tbsp (115 g) sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/4 sticks (255 g) very cold unsalted butter, cubed
1 1/3 cups (315 ml) buttermilk
1/4 cup (60 ml) freshly brewed espresso, cooled (or strong coffee)

1 cup (170 g) dark chocolate, chopped

Egg Wash:

1 large egg, beaten with 2 tbsp (30 ml) heavy cream

For the Glaze:

1/2 cup (113 g) unsalted butter
2 cups (240 g) confectioner’s sugar
1/2 cup (120 ml) maple syrup
1/4 tsp vanilla extract

How to Make This Chocolate Scone Recipe

Preheat your oven to 400°F (205°C). Line two baking sheets with parchment paper.

Mix the dry: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in the butter: Use a pastry blender (or your fingers) to mix in the cold cubed butter until the mixture resembles coarse crumbs.
Add espresso + buttermilk: Stir the cooled espresso into the buttermilk, then pour into the dry ingredients. Mix gently until the dough just comes together.

Add chocolate: Fold in the chopped chocolate chunks. If the dough is dry, add 1–2 tbsp more buttermilk.
Shape and cut: Turn dough out onto a floured surface. Divide in half and shape each into a 6-inch (15 cm) round. Cut each into 6 wedges.
Bake: Place scones on the prepared baking sheets. Brush tops with egg wash. Bake for 20–25 minutes, until golden and firm to the touch. Cool slightly.

Make the glaze: In a saucepan over medium heat, melt the butter. Stir in the maple syrup and vanilla, then whisk in the confectioner’s sugar until smooth.
Glaze and enjoy: Drizzle glaze generously over slightly cooled scones. Let set, or eat warm and gooey.

Olivia’s Cozy Coffeehouse Memory

I first made these on a chilly Sunday when I was craving something cozy but bold. Inspired by a local coffeehouse’s scone I couldn’t stop thinking about, I added espresso to my usual dough and stirred in dark chocolate. One bite, and I was hooked. My kitchen smelled like a bakery, and I had a warm scone in one hand and a latte in the other. Pure bliss.

Tips for Bakery-Style Maple Glaze Scones

Use cold butter: It’s what gives you flaky layers.
Don’t overmix: Stir gently to avoid tough scones.
Cool slightly before glazing: So the glaze clings, not melts off.
Espresso shortcut: No espresso? Strong coffee works great.

What to Serve with These Scones

Serve with your favorite coffee or a cold glass of milk. Add a fruit salad or scrambled eggs for a full brunch. Want to impress at a gathering? Stack them on a cake stand and drizzle extra glaze right before serving.

How to Store and Reheat

Store cooled scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat in a 300°F oven for 5–8 minutes. You can also freeze the scones (glazed or unglazed) for up to 2 months. Thaw and warm before serving.

FAQs

Can I use instant espresso powder?

Yes! Mix 1 tbsp powder with 1/4 cup hot water and let cool.

Can I make them without the glaze?

Absolutely. They’re delicious on their own or with a simple dusting of powdered sugar.

Can I use milk instead of buttermilk?

Yes—add a tsp of vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes.

Final Espresso-Scented Bite

Espresso chocolate chunk scones are the kind of breakfast treat that feels like a warm hug and a jolt of energy all in one. With buttery layers, rich chocolate, and a dreamy maple glaze, they’re more than a scone—they’re a little moment of joy. Bake a batch, pour your favorite brew, and start your day deliciously.

Discover more delicious recipes by following me on Facebook and Pinterest.

Espresso Chocolate Chunk Scones with Maple Glaze: A Breakfast Dream Come True

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

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Description

These espresso chocolate chunk scones are a decadent bakery-style treat that brings together bold coffee flavor, rich dark chocolate, and a silky maple glaze. Tall, tender, and flaky, they’re the perfect cozy breakfast or brunch indulgence for any chocolate or coffee lover.

Ingredients

Scale

For the Scones:

4 1/4 cups (540 g) all-purpose flour
1/2 cup + 1 tbsp (115 g) sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/4 sticks (255 g) cold unsalted butter, cubed

1 1/3 cups (315 ml) buttermilk
1/4 cup (60 ml) freshly brewed espresso, cooled
1 cup (170 g) dark chocolate, chopped

Egg Wash:

1 large egg
2 tbsp (30 ml) heavy cream

For the Glaze:

1/2 cup (113 g) unsalted butter
2 cups (240 g) confectioner’s sugar
1/2 cup (120 ml) maple syrup
1/4 tsp vanilla extract

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Instructions

Preheat oven to 400°F (205°C). Line two baking sheets with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in cold butter until mixture resembles coarse crumbs.

Stir espresso into buttermilk, then add to dry ingredients. Mix gently until dough begins to come together.
Fold in chocolate chunks. Add a tablespoon or two of buttermilk if dough is dry.
Divide dough in half. Shape each half into a 6-inch round and cut each into 6 wedges.

Place scones on baking sheets. Brush tops with egg wash (egg + cream).
Bake 20–25 minutes until golden. Let cool slightly on a rack.
For the glaze, melt butter in a saucepan. Stir in maple syrup and vanilla, then whisk in confectioner’s sugar until smooth.

Drizzle glaze over slightly cooled scones. Let’s set, or enjoy warm and gooey.

Notes

Cold butter ensures flaky texture.

Do not overwork the dough.

Let scones cool slightly before glazing so glaze adheres well.

Can substitute espresso with strong coffee or instant espresso powder.

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