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 a lovely addition to a relaxed weekend breakfast or brunch.
Many people assume scones are difficult to make, but these come together quickly. Once they go into the oven, brew a pot of coffee and enjoy the aroma as the scones bake to a golden brown.
If you prefer a scone that’s not overly sweet, you’ll love the subtle coffee flavor balanced by a light sweetness in these pastries. They offer just the right morning pick-me-up without being cloying.
Even if you don’t drink coffee regularly, the coffee-infused flavor adds a pleasant depth to the scones. Coffee lovers can easily intensify the coffee taste by adding a touch more brewed coffee or espresso. These scones also complement a brunch spread—think eggs, bacon, and fresh fruit.
Ingredients
- Flour – The base of the scone dough.
- Salt – Enhances the overall flavor.
- Sugar – Adds gentle sweetness.
- Baking powder – Provides lift and tender texture.
- Salted butter – Cold butter folded in for flakiness.
- Whole milk – Milk, half-and-half, or cream can be used.
- Brewed coffee – Adds coffee flavor; let it cool before using.
- Powdered sugar – For the glaze.
- Instant espresso granules – Optional for a stronger coffee glaze.
- Vanilla extract – Rounds out the flavor.
See the recipe card below for exact quantities.
How to Make Coffee Scones
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step One: Combine the dry ingredients and the cold, cubed butter in a food processor. Pulse until the butter is cut into the flour and the mixture resembles coarse crumbs.
Step Two: In a small bowl, combine the milk and brewed coffee (or espresso) and stir in the vanilla.
Step Three: With the processor running, slowly stream in the milk-coffee mixture until the dough just comes together into a ball.
Step Four: Turn the dough out and divide it into two roughly equal balls.
Step Five: Flatten each ball on the prepared baking sheet into a 10–12 inch circle. Cut each circle into 8 wedges and separate the wedges so they have space to bake evenly.
Step Six: Bake for 14–16 minutes, or until the scones are golden brown. Allow them to cool completely on a wire rack.
Step Seven: Once cooled, prepare the glaze.
Step Eight: Whisk together powdered sugar, a little milk, instant espresso granules, and vanilla. Adjust milk to reach a drizzling consistency, then drizzle over the cooled scones.
Step Nine: Stir the glaze until smooth, adding milk a little at a time until the texture is right for drizzling.
Step Ten: Drizzle the glaze over the scones and serve. Enjoy!
Top Tip
Don’t overwork the dough. Process only until a dough ball forms—handling it too much will make the scones dense rather than tender and flaky.
Substitutions
- Coffee options – Use brewed espresso, strong brewed coffee, or espresso powder depending on how bold you want the coffee flavor.
- Sugars – Substitute part of the granulated sugar with brown sugar for a subtle molasses note.
Variations
- Fruit – Fold in blueberries or other berries for a fruity twist.
- Chocolate chips – Add chocolate chips for a sweeter treat that pairs well with coffee.
- Pumpkin – Stir in pumpkin purée and spices for a seasonal version.
- Toppings – Drizzle melted dark chocolate or an espresso-flavored glaze for extra decadence.
- Instant coffee – Adjust instant coffee or espresso granules to taste in the glaze or dough.
Equipment
A food processor makes this recipe quick and easy, but you can also use a pastry cutter or a fork to cut the butter into the flour. You’ll also need a baking sheet, parchment paper, and a small bowl for the glaze.
Storage
Store cooled scones in an airtight container at room temperature for up to two days. For longer storage, freeze scones in a freezer-safe bag for up to a few weeks; thaw and reheat gently before serving.
Common Questions
Scones should be slightly moist and tender, not dry. A good scone has a delicate crumb that breaks apart easily and pairs well with a drink.
Yes—if you use unsalted butter, add an extra pinch of salt to the dough to balance the flavors.
Cold butter creates pockets of fat in the dough that steam during baking, yielding a tender, flaky texture. Warm butter will make the dough greasy and dense.
Related Recipes
Try these other breakfast and baking ideas:
-
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
- 2½ 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 oven to 425°F. Line a large baking sheet with parchment paper.
- Combine flour, salt, sugar, and baking powder in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Whisk the milk and brewed coffee together. With the processor running, stream in the liquid until a ball of dough forms.
- Divide the dough into two balls. Flatten each into a 10–12 inch circle on the baking sheet. Cut each into 8 wedges and separate them so they have room to bake.
- Bake 14–16 minutes, until golden. Let the scones cool completely on a wire rack.
- Whisk together powdered sugar, milk, instant espresso, and vanilla until smooth. Adjust milk to reach a drizzling consistency. Drizzle over cooled scones and serve.