These easy coffee scones recipe with Maple Syrup Icing on the top are perfectly soft and tender, with a really nice strong espresso flavour. Serve them on a lazy weekend morning break or afternoon tea, with a Syrup Flavoured Mascarpone Cream and a large mug of coffee or whatever is your favourite brew.
For a light lunch, you could try these Cheese and Herb Scones or use a different type of flour and make some Wholemeal and Rye Scones for a change.
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Ingredients For Coffee Scones
This is just an overview of the ingredients I used to make this coffee scones recipe, with possible alternatives and why I may have used them. If you are making scones for the very first time, this recipe for Easy Classic Scones Recipe (Without Eggs) is a good place to start.
- Self-raising flour - Sieved, plus extra for dusting. This contains a raising agent so there is no need to add any baking powder.
- Unsalted Butter - fridge cold, cut into small cubes. This makes it easier to rub into the flour.
- Caster Sugar - you could use soft brown caster sugar if you wish.
- Espresso powder - or finely ground instant coffee granules. Add according to your taste.
- Milk - Whole Full Fat milk
- Buttermilk - This helps give the scones a nice soft texture.
- Vanilla extract - This goes really well with the coffee flavour.
- Icing sugar - (not shown in the image) or confections sugar. Sieving will make it easier to mix with the flavoured Syrup.
- Maple Syrup - As an alternative to the Syrup Icing, use Coffee powder mixed with icing sugar and a little water, to make an espresso glaze, coffee glaze or Coffee Drizzle.
See the recipe card below for a complete list of ingredients and quantities.
Instructions On How to Make Coffee Scones
Pre- heat the oven to 200°c deg. Have ready a baking sheet dusted with a little flour or spread with a sheet of parchment paper
Step 1: Rub the cold butter and flour together in a large bowl using your fingertips, (this is called the rubbing in method) until you have an even breadcrumb consistency. TIP. Using a food processor will speed up the process.
Step 2: Add the sugar and coffee powder and mix until well combined.
Step 3: Make a well in the centre and pour in three quarters of the buttermilk and milk mixture, along with the Vanilla Extract. Using your hands or a cutlery knife, bring all the scone dough together. Add a little more milk mixture if needed. You should have a dough that is soft and spongy.
Step 4: Place the dough circle on a lightly floured surface and roll it out to an even thickness of no more than 2.5cm. Using a small plain sided, pastry cutter, cut out as many scones as possible. Place each cut scone on the prepared baking sheet. Carefully bring the dough back together before cutting out more scones.
Bake on the middle shelf for 10 – 12 minutes, or until they are well risen and cooked through. TIP: Baking times will differ, depending on the size and thickness of your scones. Transfer the scones to a wire rack and allow them to cool completely.
Make A Maple Syrup Icing
Step 5: Mix together the icing sugar and flavoured syrup until you have a thick piping consistency. Place into a small piping bag and drizzle the Icing over the tops of the scones.
Serve the cut scones with Maple Syrup mixed with a dollop of Mascarpone or drizzle the syrup over the cream.
Storage
Room Temperature - Although they are best eaten on the day they are made, scones will keep at room temperature in an airtight container for a couple of days. Reheat for a couple of minutes before serving, although the icing on top will melt a little.
Freeze - You can freeze the scone dough baked (without the icing topping) and unbaked. Bring back the unbaked dough to room temperature before baking or add a couple of extra minutes to the recipe baking time if baking from frozen. Reheat frozen baked scones in a moderate oven all the way through before serving.
Tips and FAQs
- Tip 1 - Make sure the Scones have cooled completely before topping with the Syrup Icing.
- Tip 2 - Don't make the Syrup Icing too thin, or it will run down the sides of the scones.
- Tip 3 - Always use fridge cold butter for rubbing into the flour.
More Scone Recipes That You May Like To Try
Try making the Easy Classic Scones Recipe (Without Eggs) if you are making scones for the first time. If you have any questions about making scones, please leave a comment below or get in touch via email.
Pairings
If you are having afternoon tea, add some of these other recipes to the menu:
If you tried making these Coffee Scones or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Subscribe to my Newsletter!
Recipe
Easy Coffee Scones Recipe with a Maple Syrup Glaze
Equipment
- 1 Baking Tray
- 1 Piping Bag optional
- Baking Parchment
Ingredients
- 225 g self-raising flour (sieved) plus extra for dusting
- 55 g butter fridge cold, cut into small cubes
- 20 g caster sugar
- 2 tablespoons Espresso powder or finely ground coffee granules
- 75 ml milk whole milk
- 75 ml buttermilk
- ½ teaspoon vanilla extract
For the Maple Syrup Icing
- 30 g Icing sugar sieved
- 1 teaspoons Maple Syrup
To Serve
- Mascarpone
- Maple Syrup
Instructions
- Rub the cold butter and flour together in a large bowl using your fingertips, (this is called the rubbing in method) until you have an even breadcrumb consistency. TIP. Using a food processor will speed up the process.225 g self-raising flour, 55 g butter
- Add the sugar and coffee powder and mix until well combined.20 g caster sugar, 2 tablespoons Espresso powder
- Make a well in the centre and pour in three quarters of the buttermilk and milk mixture along with the Vanilla Extract. Using your hands or a cutlery knife, bring all the scone dough together. Add a little more milk mixture if needed. You should have a dough that is soft and spongy.75 ml milk, 75 ml buttermilk, ½ teaspoon vanilla extract
- Place the dough on a lightly floured surface and roll the dough circle out to an even thickness of no more than 2.5cm. Using a small plain sided, pastry cutter, cut out as many scones as possible. Place each cut scone on the prepared baking sheet. Carefully bring the dough back together before cutting out more scones.
- Bake on the middle shelf for 10 – 12 minutes, or until they are well risen and cooked through. TIP: Baking times will differ, depending on the size and thickness of your scones. Transfer the scones to a wire rack and allow them to cool completely.
MAKE MAPLE SYRUP ICING
- Mix together the icing sugar and maple syrup until you have a thick piping consistency. Place into a small piping bag and drizzle the syrup Icing over the tops of the scones.30 g Icing sugar, 1 teaspoons Maple Syrup
- Serve the cut scones with more Maple Syrup mixed with a dollop of Mascarpone or drizzle the syrup over the cream.Mascarpone, Maple Syrup
Your Private Notes
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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