This Chocolate Chip Coffee Scones with Maple Glaze recipe yields moist coffee-flavored cream scones studded with chocolate chips, covered in a sweet maple glaze. Scones are my favorite easy recipe because they can be made so quickly and they're endlessly customizable. You'll love how chocolate, coffee and maple bring on a decadent breakfast nostalgia and go great with morning coffee.
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I made these scones on a whim for my book club. I thought the flavors sounded cozy and cafe-like. I posted a quick snap of them on my Instagram stories, and a follower reached out asking for the recipe. So this is me finally getting around to sharing it! The plain cream scone base is adapted Bon Appetit. I love the cream base because it produces really tender scones.
I am usually all for natural flavorings, but there is just something about imitation maple flavoring. It's strong scent and punchy flavor are ultra nostalgic. It gives these scones such an alluring aroma, so don't skip it if you can help it. If you're partial to natural maple in a recipe, try my Chocolate Orange Maple Povitica bread recipe or Apple Dirty Soda with homemade apple syrup that uses pure maple syrup.
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Why you'll love this recipe
- These flavors are so cozy together and hard to resist!
- This cream scone recipe yields moist scones.
- The espresso powder gives a punchy coffee scent and flavor.
Ingredients
- All-purpose flour gives the scones a tender crumb.
- Heavy whipping cream adds richness and keeps the scones moist.
- Chocolate chips bring decadence. I like using semi-sweet chocolate chips or dark chocolate chips so the overall flavor isn't too sweet.
- Espresso powder, or finely ground freeze-dried coffee powder, brings coffee flavor to the base.
- Unsalted butter adds richness to the dough.
- Baking powder and baking soda give the scones a gentle rise.
- Light brown sugar sweetens the scones.
- Vanilla extract and kosher salt balance the overall flavor profile.
- Maple imitation flavoring is key to a strong maple flavor in the glaze. I like the Mapleine brand because it also has coloring in it.
- Raw sugar (not pictured) is what I like to sprinkle on the cream-brushed tops before baking to give a little crunch. This is especially great if you are going to omit the glaze. You can use any coarse sugar.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here's how to customize this chocolate chip coffee scones with maple glaze recipe to your liking:
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- No chocolate chips — sub the chocolate chips for chopped chocolate or omit the chocolate completely. You could also sub regular chocolate chips with mini chocolate chips!
- No espresso powder — I used this freeze-dried coffee that I keep on hand and ground it to a fine powder. But if all you have is regular coffee, I recommend brewing a really strong ¼ cup and reduce the amount of heavy cream to just 1 cup, to essentially replace some of the cream with very strong coffee.
- No pastry cutter — if you don't have a pastry cutter, also called a pastry blender, use two knives or your fingers to work the butter into the dry ingredients.
- No chilling — you can skip the chill time, if you work quickly, keep your ingredients cold (especially the cold butter) and don't mind a little spreading in the oven.
- Another sugar — replace the light brown sugar with white granulated sugar or coconut sugar.
- Glazing — when I made these scones originally, I just lightly drizzled the scones, but this time I went heavier with it. Feel free to cut the glaze recipe in half if you don't want a ton of glaze.
- No imitation maple flavoring — use 1 tablespoon of real maple syrup and decrease the amount of heavy cream.
- Espresso glaze — instead of a maple glaze, make an espresso glaze by replacing the maple flavoring with 1 teaspoon of espresso powder.
- Vanilla glaze — replace the maple flavoring with 1 teaspoon of vanilla extract or vanilla bean paste.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make Chocolate Chip Coffee Scones with Maple Glaze
Step 1: Preheat the oven to 375°F. Combine brown sugar, baking soda, baking powder, salt, flour and espresso powder in a large bowl. Whisk thoroughly to combine. Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the chocolate chips and toss to coat in the flour.
Step 2: In a separate bowl, whisk together the wet ingredients: egg, vanilla extract and heavy cream. Pour into the flour mixture. Mix just until combined.
Step 3: Dump the dough onto a floured surface. Pat into a rectangle 1-inch thick. Cut in half and plop one half on top of the other. Press down to form another 1-inch thick rectangle, about 9”x6”. Cut down the middle long ways. Cut triangles out of each long segment (see step 3 photo in blog post). I ended up with 14 this time. You can go as small or large as you want. OR Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 large triangle segments. Place each segment on the prepared pan. If desired, brush the tops with a bit of heavy cream and sprinkle raw sugar on top. Freeze the scones for at least 30 minutes before baking. Bake for 25-30 minutes, or 30-34 mins if using a scone pan. Let cool on a wire rack for at least 15 minutes before glazing.
Step 4: In a small bowl, whisk together the powdered sugar, cream and maple extract. If using maple syrup, cut down on the amount of cream. Add more powdered sugar, as necessary, to get your desired consistency. I like a thicker consistency because it stays on the scone. Spoon or pipe the glaze on the tops of the scones.
Top tips
- Most times in baking you want all room temperature ingredients so they mix in well, but for this recipe you want cold ingredients. I pre-cut my butter into a bit larger than pea sized to make cutting the butter in even easier and quicker and keep it in the freezer until it is time for it to go in.
- These are best served fresh. If you serve them past the first day they are made, I recommend reheating them in a toaster oven for 5-7 minutes at 350°F.
Recipe FAQs
Store unbaked scone dough in a freezer-safe bag in the freezer for up to 3 months. Store baked leftover scones in an airtight container at room temperature for up to 3 days.
Yes, but the flavor won't be as potent. Use 2 tablespoon of maple syrup instead of the imitation maple flavoring. You may need to use a little bit less heavy cream or more powdered sugar to get a thicker consistency.
More recipes you'll love
Lastly, if you make this Chocolate Chip Coffee Scones with Maple Glaze recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Chocolate Chip Coffee Scones with Maple Glaze
Equipment
- Scone pan optional
Ingredients
Chocolate chip coffee scones
- ¼ cup light brown sugar (55g)
- ½ teaspoon baking soda
- 2 teaspoons baking powder aluminum free*
- ½ teaspoon kosher salt
- 3 cups all-purpose flour (360g) plus more for rolling
- 1 tablespoon espresso powder or finely ground freeze-dried coffee powder (6g)
- ½ cup unsalted butter chilled, cut into ½-inch pieces (113g, 1 stick)
- 1 cup semi-sweet chocolate chips (170g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups heavy cream plus more for brushing
Maple glaze
- 1 ½ cups powdered sugar (172g)
- 4-6 tablespoon heavy cream
- 1 ½ teaspoon maple flavoring or 1 tablespoon maple syrup
Instructions
Do ahead
- The scones can be made ahead of time and baked from frozen, if desired.
- If using a scone pan, grease each cavity. If not, line a large baking sheet with parchment.
Make the scones
- Preheat the oven to 375°F.
- Combine brown sugar, baking soda, baking powder, salt, flour and espresso powder in a large mixing bowl. Whisk thoroughly to combine.
- Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the chocolate chips and toss to coat in the flour.
- In a separate bowl, whisk together the egg, vanilla extract and heavy cream. Pour into the dry ingredients. Mix just until combined.
Slice and bake
- Dump the dough onto a floured surface. Pat into a rectangle 1-inch thick. Cut in half and plop one half on top of the other. Press down to form another 1-inch thick rectangle, about 9”x6”. Cut down the middle long ways. Cut triangles out of each long segment (see step 3 photo in blog post). I ended up with 14 this time. You can go as small or large as you want. OR Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 large triangle segments.
- Place each segment on the prepared pan. If desired, brush the tops with a bit of heavy cream and sprinkle raw sugar on top. Freeze the scones for at least 30 minutes before baking.
- Bake for 25-30 minutes, or 30-34 mins if using a scone pan. Let cool on a wire rack for at least 15 minutes before glazing.
Make the glaze
- Whisk together the powdered sugar, cream and maple extract. If using maple syrup, cut down on the amount of cream. Add more powdered sugar, as necessary, to get your desired consistency. I like a thicker consistency because it stays on the scone.
- Spoon or pipe the glaze on the cooled scones.
Notes
Nutrition
Originally published 10/02/2025.
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