Chocolate Chunk Scones with Coffee Glaze

Somebody needs to put me on the Iron Throne because I think I just won the Game of Scones. (I just recently became addicted to Game of Thrones, please excuse my nerdy behavior.)


I know what you’re thinking:”scones can’t win you the Iron Throne, Maggie.” Don’t you think I know that? Okay? Especially because the Brits would probably call these blasphemous. But I’m okay with that because in my world the best scone baker should sit on the Iron Throne (even if they’re American and make blasphemous scones).


Last year I worked part-time at a cafeĀ“and on Thursdays and Fridays we made a small batch of scones which sold out almost immediately. Luckily my boss taught me how to make them and her recipe was phenomenal. They were the best scones I had ever had, until now.


I think this recipe is pretty similar to hers, which I unfortunately can’t remember for the life of me. These scones are great because they’re actually pretty moist and they’re not too sweet, but there is just the right amount of chocolate to keep me (and hopefully you) happy.


They also only take about 20 minutes to make, baking time included. :)!


Plus they have a delicious coffee glaze so you can’t really go wrong, right? Just look at it!

RECIPE makes about 8:

  • 2 cups all-purpose flour
  • 1 Tbs. baking powder
  • 1/2 tsp. sea salt
  • 1/3 cup loosely packed light brown sugar
  • 1/2 cup very cold unsalted butter, cubed
  • 3/4-1 cup heavy whipping cream
  • 1 tsp. vanilla extract
  • 1/2 cup chocolate chunks

for the glaze:

  • 1/2 cup confectioner’s sugar
  • a few drops of very strong coffee or espresso


  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  2. Place the flour, baking powder, salt, and sugar in the bowl of a food processor with a fitted steel blade and pulse a few times to mix. Or if you don’t have a food processor, whisk together dry ingredients in a large bowl.
  3. Add the butter and pulse about 8-12 times or until the butter is the size of peas. Or if you don’t have a food processor, cut the butter into the flour as you would for pie crust. Use your hands or a pastry cutter until the butter is the size of peas.
  4. Transfer mix into a large bowl. Measure out 3/4 cup of heavy cream and pour into mix. Using your hands, bring the dough together. If dough is still dry add in a tablespoon or two more of cream until it comes together.
  5. Turn dough out onto a very lightly floured surface. Form dough into a disk and press or roll it out into an 8 inch round. It will be a little crumbly and that’s okay!
  6. Cut dough in half and then in half again and again until you have 8 pieces. Arrange a couple inches apart on your baking sheet. Optional: brush a little heavy cream on the tops of the scones.
  7. Bake for 10-12 minutes or until golden brown.
  8. While scones are in the oven, mix confectioner’s sugar and coffee in a small bowl until you have a thick glaze. Spread a little glaze on each scone a few minutes after you take them out of the oven. Enjoy!