Espresso, Date and Chocolate Scones

There is nothing better alongside a freshly brewed cup of coffee than a scone, and these scones are not only spiked with additional coffee flavour but sweet chunks of chocolate and date! Very moreish.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert, Snack
Servings 8 people


  • 2 cups plain flour
  • ¼ cup caster sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • Pinch of ground nutmeg
  • 2 tbsp ground coffee we love Avalanche
  • 85 g unsalted butter chilled
  • 100 g dark chocolate chocolate chopped into chunks
  • ¼ cup dates roughly chopped
  • 9 tbsp milk
  • 1 egg
  • ½ tsp vanilla extract


  • Preheat the oven to 180°C fan bake. Place the plain flour, sugar, baking powder, salt, nutmeg and coffee in a food processor. Pulse until combined. Add the butter to the flour and process until the mixture resembles fine breadcrumbs.
  • Transfer the mixture to a bowl, then stir through the chocolate and date pieces. In a small jug, whisk together the 1/2 cup of milk and egg. Make a well in the centre of the scone mixture, and pour the liquid mix into the middle. Use a butter knife or wooden spoon to stir until just combined.
  • Turn out onto a lightly floured bench and use your hands to bring the mix together. Use a rolling pin to roll the dough to 2-3cm thick, then cut into your desired shape with a knife or circle cutter.
  • Lay onto a lined baking tray, brush with the remaining milk with vanilla essence and sprinkle lightly with sugar. Bake in the oven for 20-25 minutes or until the scones are golden in colour and risen. Serve warm or once cooled.
Keyword vegetarian
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