Espresso Chocolate Chunk Scones

Crispy edges and flakey, buttery centers make these espresso chocolate chunk scones the best ever. Made with freshly brewed espresso and topped with a heavenly maple butter glaze, these scones are sure to be your new favorite breakfast treat!

subheading: For Scones:

4 ¼ cups all-purpose flour

½ cup plus 1 TBSP sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 ¼ sticks {18 TBSP} very cold, unsalted butter, cubed

1 ⅓ cups buttermilk

¼ cup freshly brewed espresso, cooled {can substitute strong coffee}

1 cup dark chocolate, chopped

Egg wash: 1 large egg beaten with 2 TBSP heavy cream

subheading: For the glaze:

½ cup unsalted butter

2 cups confectioner’s sugar

½ cup maple syrup

¼ tsp vanilla

Directions at brownedbutterblondie.com

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