THIS is what you call a combine-all-your-favorite-things-into-one kinda recipe. Coffee + brown sugar + scones ➝ tell me these are your favorite things too, right?!
Real talk though — as much as I love scones any which way you make them (so long as they’re made well), these are without a doubt one of my favorite variations to date: perfect texture – soft and tender but still scone-like – and amazing flavor – rich with notes of brown sugar and coffee, and with a to-die-for sweet coffee glaze on top. Plus there’s a hefty sprinkle of demerara sugar for a little crunch – HEAVEN.
We all know that scones are practically made to be served with coffee (or tea if that’s your thing), but when you mix espresso powder into your scone dough and dark-roast coffee into a creamy glaze to drizzle on top, there’s really no doubt left that one of these and a good cuppa joe would make the ultimate feel-good breakfast. I mean, can I eat and drink my coffee please? Because that would be incredible. (Side note: Does anybody ever, ever say ‘cuppa’? For some reason my brain seems to think this is a typical word right now. But anyhow – SCONES.)
If you couldn’t tell already – because as I mentioned this eat-really-healthy thing is becoming more difficult the more I try to commit to it – I can’t think of much that would taste better than one of these right now, hence the low-key obsessing over them. Get ’em in your oven (and subsequently in your mouth) ASAP; your mornings will instantly go from 0 to 100 ➝ because having your coffee every-which-way is definitley how to do breakfast right.
Tender scones made extra-bold with a sweet coffee glaze and crunchy bits of raw sugar on top - the perfect companion for your morning cuppa!
- 9 1/2 ounces (2 1/4 cups, spoon and level) all-purpose flour
- 1 7/8 ounces (1/4 cup, packed) brown sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons espresso powder
- 2 1/2 ounces (5 tablespoons) unsalted butter, frozen and cubed
- 6 1/4 ounces (3/4 cup) heavy cream
- 2 teaspoons vanilla extract
- 4 ounces (1 cup) confectioner's sugar, sifted
- 1 ounce (2 tablespoons) strongly brewed coffee
- 1/2 ounce (1 tablespoon) unsalted butter, melted
- small pinch of salt
- demerara sugar, for sprinkling
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and espresso powder. Cut in butter with a pastry blender until all pieces are pea-sized or smaller.
- Whisk cream and vanilla together and add to dry ingredients. Fold in until incorporated, and then use hands to work everything together into a single ball of dough, adding a bit more cream if necessary. Be patient, but be careful not to overwork.
- Transfer dough to prepared baking sheet and flatten into a 3/4" round. Freeze for at least an hour before baking.*
- Preheat oven to 400ºF. Just before baking, slice dough into 8 equal triangles and spread apart on baking sheet. Bake for about 18 minutes, just until a toothpick inserted into the center of one of the scones comes out clean. Transfer to a wire rack to cool before glazing.
- Whisk together confectioner's sugar, coffee, melted butter, and salt until smooth. Allow to cool briefly (if needed) to thicken slightly. Spoon over scones (for easier cleanup keep a sheet of parchment underneath), allowing to drizzle down sides. Sprinkle generously with demerara sugar and let set.
- Scones are always best eaten the day they're baked, but any leftovers can be stored in an airtight container at room temperature.
*If you want to bake the scones more than a few hours after prepping the dough, take them out of the freezer after 1 hour, slice, return to freezer until firm, and transfer to a freezer-safe bag or container to store until ready to bake. Remove from freezer to thaw slightly while oven is preheating. Baking time may need to be increased; simply bake until a toothpick inserted into the center comes out clean.