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
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)
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.