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
For the Scones:
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4 1/4 cups (540 g) all-purpose flour
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1/2 cup + 1 tbsp (115 g) sugar
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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2 1/4 sticks (255 g) cold unsalted butter, cubed
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1 1/3 cups (315 ml) buttermilk
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1/4 cup (60 ml) freshly brewed espresso, cooled
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1 cup (170 g) dark chocolate, chopped
Egg Wash:
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1 large egg
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2 tbsp (30 ml) heavy cream
For the Glaze:
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1/2 cup (113 g) unsalted butter
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2 cups (240 g) confectioner’s sugar
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1/2 cup (120 ml) maple syrup
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1/4 tsp vanilla extract
Instructions
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Preheat oven to 400°F (205°C). Line two baking sheets with parchment paper.
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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Cut in cold butter until mixture resembles coarse crumbs.
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Stir espresso into buttermilk, then add to dry ingredients. Mix gently until dough begins to come together.
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Fold in chocolate chunks. Add a tablespoon or two of buttermilk if dough is dry.
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Divide dough in half. Shape each half into a 6-inch round and cut each into 6 wedges.
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Place scones on baking sheets. Brush tops with egg wash (egg + cream).
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Bake 20–25 minutes until golden. Let cool slightly on a rack.
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For the glaze, melt butter in a saucepan. Stir in maple syrup and vanilla, then whisk in confectioner’s sugar until smooth.
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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