Coffee & Cream Scones

Ah, scones. The unsung hero of the breakfast world. In this recipe, I've combined all the best parts of breakfast: pastries, chocolate, and coffee with cream. 

The base of these scones is very simple (they're based on this classic recipe from Bon Appetit) - I've added some nutmeg and chopped semisweet chocolate for depth of flavor. But the glaze is the true flavor powerhouse: it combines strongly brewed coffee with a hint of cloves, and man is it delicious. 

Coffee & Cream Scones

Yield: 8 scones

Total cook time: 1 hour


Cream Scones

  • Flour: 3 cups
  • Granulated Sugar: 1/4 cup 
  • Baking Powder: 2 teaspoons
  • Baking Soda: 1/2 teaspoon
  • Kosher Salt: 1/2 teaspoon
  • Nutmeg: 1/4 teaspoon
  • Unsalted Butter (Chilled): 8 tablespoons (1 stick)
  • Bittersweet Chocolate (Chopped): 1 cup
  • Heavy Cream: 1-1/4 cups
  • Egg (Large, Beaten):

Coffee Glaze

  • Powdered Sugar: 1 cup
  • Unsalted Butter (Melted): 1 tablespoon
  • Strong Brewed Coffee: 2-3 tablespoons
  • Table Salt: Small pinch
  • Cloves: Tiny, tiny pinch
  • Turbinado (Coarse) Sugar: For sprinkling


A Few Notes:

  • The thickness of your glaze will vary based on your personal preference. I generally prefer thicker rather than runnier, so I go with closer to two tablespoons of coffee. However, you can add up to three if you'd like a more translucent coating.
  • Don't like coffee? Brush the scones with heavy cream and coarse sugar prior to baking and omit the glaze. Add a pinch of cloves to the dough along with the nutmeg.
  • I like to use a bench scraper to divide my scones. As you might be aware, it is my absolute favorite kitchen tool. 

Pairs Well With:

*Special equipment: Baking sheet, cooling rack

The How To (Cream Scones):

Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper or a Silpat. 

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. 

Cut your chilled butter into chunks and work it into the dry ingredients using your fingertips or a pastry cutter. It should have the consistency of coarse sand, with some larger butter chunks still visible. Add the chopped chocolate, and toss until combined. Make a well in the center of the dry ingredients and pour in the heavy cream and beaten egg. Use a spatula to stir the dough until it comes together into a shaggy dough. 

Turn the dough out onto a floured surface. Pat it out into a 1-inch tall circle. Cut the circle into 8 even pieces. Arrange the scones on your prepared baking sheet - make sure to give them enough room to expand in the oven. 

Bake at 375 degrees F for 25-28 minutes, until golden brown. Transfer to a cooling rack while you make your glaze.

The How To (Coffee Glaze):

In a small mixing bowl, combine the powdered sugar, melted butter, coffee (see my opinions on thickness in "a few notes"), salt, and cloves. Spoon the glaze over the scones, letting it run down the sides. Top with turbinado sugar.

*Best day of, but keeps at room temperature, covered, for up to 3 days