Espresso, Date and Chocolate Scones

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.

Serves: 8

Prep Time: 15 Minutes

Cook Time: 20 Minutes


  • 2 cups plain flour
  • ¼ cup caster sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • Pinch of ground nutmeg
  • 2 tbsp Avalanche Fresh coffee – We used Franz Jospef Plunger
  • 85g unsalted butter, chilled
  • 100g dark chocolate, chopped into chunks (we love Whittaker’s)
  • 1/4 cup dates, roughly chopped
  • ½ cup + 1tbsp milk (we love Meadowfresh)
  • 1 egg
  • ½ tsp vanilla extract


Preheat the oven to 180 degrees Celsius 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.


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