Start your morning with the rich, buttery taste of these coffee scones. Made from simple pantry ingredients, they pair perfectly with a fresh cup of coffee and make an excellent addition to a relaxed weekend breakfast or a brunch spread.
Many people assume scones are difficult to make, but these are quick and forgiving. Once you shape and bake them, brew a pot of coffee and enjoy the warm, tender pastries straight from the oven.
If you prefer scones that aren’t overly sweet, these will be right up your alley: they have a subtle coffee flavor balanced with a light sweetness. Coffee lovers can increase the coffee intensity for a bolder profile, while those who rarely drink coffee will still enjoy the gentle mocha notes.
These scones are especially nice alongside eggs, bacon, and fresh fruit, but they also stand alone as a satisfying morning treat. Add fresh fruit, chocolate chips, or a pumpkin puree for seasonal variations.
Ingredients
- Flour – The base for the scone dough.
- Salt – Enhances the overall flavor.
- Sugar – Adds a touch of sweetness.
- Baking powder – Helps create a light texture.
- Salted butter – Cold, cubed butter gives a flaky texture.
- Whole milk – You can substitute milk, half-and-half, or cream.
- Brewed coffee – Strong, cooled coffee or espresso adds flavor.
- Powdered sugar – For the glaze.
- Instant espresso granules – Optional for a stronger coffee glaze flavor.
- Vanilla extract – For warmth and depth of flavor.
See the recipe card below for exact quantities.
How to Make Coffee Scones
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step One: Combine the dry ingredients and cold, cubed butter in a food processor. Pulse until the butter is evenly cut into the flour and the mixture resembles coarse crumbs.
Step Two: Stir together the milk and brewed coffee (or espresso) and make sure the coffee has cooled to room temperature before using.
Step Three: With the processor running, slowly stream in the milk-coffee mixture until the dough just comes together into a ball. Avoid over-processing.
Step Four: Turn the dough onto a lightly floured surface and divide it into two equal portions. Gently form each portion into a round ball.
Step Five: Press each ball into a 10–12 inch circle on the prepared baking sheet. Using a knife, cut each circle into 8 wedges and separate the wedges so they have space to bake.
Step Six: Bake the scones for 14–16 minutes, or until they turn golden brown. Remove from the oven and transfer to a wire rack to cool.
Step Seven: Allow the scones to cool completely before glazing so the glaze sets nicely.
Step Eight: Whisk the powdered sugar, milk, instant espresso granules, and vanilla in a small bowl. Add a splash more milk if needed to reach a pourable glaze consistency.
Step Nine: Stir the glaze until smooth and drizzle it evenly over the cooled scones.
Step Ten: Let the glaze set for a few minutes, then serve and enjoy.
Top Tip
Do not overwork the dough. Mix only until the dough holds together; overmixing will make the scones tough rather than tender and flaky.
Substitutions
- Coffee options – Use brewed espresso or dissolved espresso powder if you want a stronger coffee flavor.
- Sugar alternatives – A tablespoon or two of brown sugar can add a richer sweetness and slight molasses note.
Variations
- Fruit additions – Fold in blueberries or other berries for a fruity version.
- Chocolate chips – Add chocolate chips for a sweeter treat.
- Pumpkin – Stir in pumpkin puree and spices for fall-flavored scones.
- Toppings – Drizzle melted dark chocolate or an espresso glaze for extra flair.
- Adjust coffee granules – Increase or omit instant coffee granules in the glaze to taste.
Equipment
A food processor makes this recipe effortless, but you can also use a pastry cutter or a box grater to cut cold butter into the flour. Have a small bowl ready for the glaze and a large baking sheet lined with parchment.
Storage
Store cooled scones in an airtight container at room temperature for up to two days. For longer storage, freeze them in a freezer-safe bag for up to two weeks; thaw and reheat briefly before serving.
Common Questions
A good scone is tender and slightly moist, with a crumb that breaks apart easily. It should not be dry; avoid overbaking to preserve moisture.
Yes—if you use unsalted butter, add an extra pinch of salt to the dry ingredients to balance the flavors.
Cold butter melts during baking and creates pockets of steam that result in flaky layers. Keeping the butter cold until baking helps achieve the ideal texture.
Related Recipes
Looking for other breakfast or brunch ideas? Try the recipes listed below.
-
Baked Rhubarb Oatmeal
-
Chocolate Peanut Butter Oatmeal Balls
-
My Grandma’s Coffee Cake Recipe
-
Brown Butter Chocolate Chip Banana Bread
📖 Recipe
Coffee Scones Recipe
Ingredients
- 3 cups flour
- ½ teaspoon salt
- 3 tablespoons sugar
- 2.5 teaspoons baking powder
- 6 tablespoons salted butter, cold and cubed
- ¾ cup whole milk
- ¼ cup brewed strong coffee or espresso, room temperature
For Glaze
- ¾ cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon instant espresso granules
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Combine the first five ingredients in a food processor and pulse until the butter is well incorporated.
- Mix the milk and coffee, and with the processor running, stream the liquid in until a dough ball forms.
- Divide the dough into two balls and press each into a 12-inch circle on the prepared baking sheet. Cut each circle into 8 wedges and space them apart.
- Bake for 14–16 minutes, until golden. Let cool completely on a wire rack.
- Whisk together the glaze ingredients, adding milk as needed to reach a drizzleable consistency. Drizzle over cooled scones and serve.
Notes
Nutrition
Calories: 161.9 kcal