Coffee and Brown Sugar Scones

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.

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Coffee and Brown Sugar Scones

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!

• Cook Time: 18 minutes
• Total Time: 18 minutes
• Yield: 8 scones 1x

Ingredients

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Coffee and Brown Sugar Scones

• 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

Coffee Glaze

• 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

Instructions

Coffee and Brown Sugar Scones

1. Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. Transfer dough to prepared baking sheet and flatten into a 3/4″ round. Freeze for at least an hour before baking.*
5. 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.

Coffee Glaze

1. 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.
2. Scones are always best eaten the day they’re baked, but any leftovers can be stored in an airtight container at room temperature.

Notes

*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.

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