Espresso Chocolate Chunk Scones

Crispy edges and flakey, buttery centers make these espresso chocolate chunk scones the best ever. Made with freshly brewed espresso and topped with a heavenly maple butter glaze, these scones are sure to be your new favorite breakfast treat!

I’ve got a thing for scones. Not gonna lie. That crispy edge and flakey, buttery center get me every time. A warm scone fresh from the oven with a dollop of freshly whipped cream is the weekend breakfast of my dreams. My scone obsession began many years ago on the east coast. My husband and I were newlyweds and would spend hours every Sunday morning at a local bakery reading the paper and noshing on scones and lattes. A Sunday without scones was not a good Sunday. Fast forward two decades and “Sundays are for scones” is practically the family motto. And with so many flavor combinations there is a scone for all seasons. Berry scones, cinnamon apple scones, coconut lemon scones…you name it, I’ve made it! But my favorite scone of all is this espresso chocolate chunk variation. Because, well…chocolate. Enough said.

The hint of freshly brewed espresso enhances the chocolate flavor perfectly and who can deny chunks of dark chocolate folded into a light, flakey scone? I’ll be first in line for this carb-fest! Trust me when I say I’ve been making these scones for half my lifetime and they are worth every.single.bite. To make these scones we start with extra cold butter. Keep it cold bakers! The one mistake you don’t want to make is letting your butter get too warm while making the dough. We want the scones to hold their shape and not spread out into something that resembles pancakes while in the oven. I use buttermilk in all of my scone recipes to make a light and flakey scone. Heavy cream and half-and-half will also work if you find yourself short on buttermilk. Before you rush off to preheat your oven, remember to avoid over mixing the dough. Tough scones are not tasty scones so be nice to your dough. Happy dough makes good scones.

Speaking of good scones, I made this already great scone even better with a maple butter glaze that I {generously} drizzled on top. This maple butter glaze is as good as gold and you’ll see it making an appearance on everything from baked donuts to chai spice cupcakes this fall. It’s ridiculously good and I cannot get enough of it. It’s I-want-to-lick-the-bowl-clean worthy and you too should put it on any and everything that comes out of your oven. Since it’s actually Sunday morning at this very moment I’m going to sign off and get my own batch of scones in the oven. It’s the best way to Sunday in my book! Love to know if you enjoy these scones as much as I do…leave me a comment here or tag @brownedbutterblondie on Instagram. Enjoy your #sundayfunday friends!!

Happy baking!

Espresso Chocolate Chunk Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Browned Butter Blondie
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 12 1x

Print Recipe

Pin Recipe

---

Description

Crispy edges and flakey, buttery centers make these espresso chocolate chunk scones the best ever. Made with freshly brewed espresso and topped with a heavenly maple butter glaze, these scones are sure to be your new favorite breakfast treat!

---

Ingredients

Scale 1x2x3x

For Scones

• 4 1/4 cups all-purpose flour
• 1/2 cup plus 1 TBSP sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 1/4 sticks {18 TBSP} very cold, unsalted butter, cubed
• 1 1/3 cups buttermilk
• 1/4 cup freshly brewed espresso, cooled {can substitute strong coffee}
• 1 cup dark chocolate, chopped
• Egg wash: 1 large egg beaten with 2 TBSP heavy cream

For the glaze

• 1/2 cup unsalted butter
• 2 cups confectioner’s sugar
• 1/2 cup maple syrup
• 1/4 tsp vanilla

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400 degrees
2. Line two baking sheets with parchment paper and set aside
3. In a large bowl, combine flour, sugar, baking powder, baking soda and salt
4. Add the cold, cubed butter and cut into the flour mixture using a pastry blender until the mixture resembles course meal
5. Do not over mix the dough
6. Add cooled espresso to the buttermilk and stir to combine
7. Add buttermilk mixture to the flour mixture and combine by hand or with a wooden spoon until barely incorporated
8. Carefully fold in chocolate chunks
9. Add a tablespoon or two of buttermilk if dough seems too dry
10. Turn dough out onto a lightly floured surface and pat gently into two 6 inch rounds
11. Cut each round into 6 triangles and place on baking sheets
12. Brush tops of scones with egg wash
13. Bake 20-25 minutes until scones are golden brown and firm
14. Cool slightly before drizzling with glaze

For Glaze

1. In a medium saucepan, melt butter over medium heat
2. Add maple syrup and vanilla, stirring to combine
3. Remove from stovetop and slowly add the confectioner’s sugar
4. Stir constantly until smooth
5. Drizzle on top of scones immediately before glaze begins to harden in the saucepan

---