These Coffee Scones are literally the perfect breakfast baked good. I didn’t set out to make these scones. Originally they were going to be Lavender Scones, but I was reaching for the coffee grinder to grind up the dried lavender and I had a stroke of genius: Coffee Scones.
I dissolved the instant coffee into the buttermilk and mixed it into the dry ingredients, so the coffee flavor is evenly distributed throughout the scones. I topped the scones with a cinnamon glaze. Cinnamon is the perfect complement to the Coffee Scones.
Scones are incredibly simple to make. The most important thing to remember is that you need to work the dough as little as possible. Scones are meant to be very tender, but the more you work them the tougher they get.
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For in-depth “whys” and “howtos”, skip to the end of this post!
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- 3 cups (360 grams) all-purpose flour
- 1/3 cup (66 grams) granulated sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 1/2 sticks (170 grams) unsalted butter cold and cubed
- 1 teaspoon vanilla extract
- 1 1/4 cup buttermilk
- 2-3 tablespoons instant coffee depending on the strength you like
- 1 cup (113 grams) powdered sugar
- 1/2 teaspoon ground cinnamon
- 2-3 tablespoons heavy cream or milk
- Preheat the oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Using clean, dry hands, work the butter into the dry mixture. There should be pea-sized pieces of butter with a few slightly larger chunks.
- In a small bowl combine the vanilla, buttermilk, and instant coffee. Stir until the instant coffee is dissolved.
- Make a well in the center of the dry ingredients and add 1 cup of the buttermilk mixture. Begin to stir and add the last 1/4 cup slowly, you may not need all of it. The mixture should not be too wet.
- Turn the mixture out onto a clean and floured surface and gather the dough together. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into equal-sized triangles and place on the prepared baking sheet.
- Bake the scones for 12-15 minutes or until lightly browned. Let the scones cool slightly before glazing.
- In a small bowl combine the powdered sugar and cinnamon. Add the heavy cream or milk one tablespoon at a time, whisking until free of lumps and a runny consistency.
- Use a fork or a spoon to drizzle the glaze over the scones.
- Preheat oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt to remove any clumps.
- Add the cold, cubed butter and, using your hands, start to work it into the dry ingredients. You’ll basically be pinching it with your fingers until it is the consistency of bread crumbs. You can definitely just use your hands to do this part, but if you want to speed up the process I suggest using a bench scraper (I use this one). If you use a bench scraper you can turn the mixture out onto a clean surface and use it to cut the butter into the dry ingredients.
- In a small bowl combine the vanilla, buttermilk, and instant coffee. Add more or less instant coffee depending on how strong you want the flavor to be. Stir until the instant coffee is dissolved.
- Make a well in the center of the dry ingredients and pour in 1 cup of the buttermilk mixture. Begin to stir and only add the last 1/4 cup as needed. Combine the mixture until the dry mixture is just barely wet. I use my hands for this part. Make sure that you don’t knead the dough! You just want to gently combine the ingredients.
- Turn the mixture out onto a floured surface. Pat the dough into a circle about 1 1/2 inches thick. Using a sharp knife or a bench scraper, cut the circle into 8-10 even triangles. Place the scones on the prepared baking sheet and bake for 12-15 minutes. Remove from oven and allow to cool.
- In a small bowl add the powdered sugar and cinnamon. Add the heavy cream or milk one tablespoon at a time. Whisk to combine until the glaze is free of lumps and a runny consistency. If the glaze is too thick it will be hard to drizzle.
- Use a spoon or a fork to drizzle the glaze over the scones.
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