I was out for coffee with some of my friends and saw this scone at the coffee shop. So, as research, I bought one to share with a friend. Then, I came home and tried to recreate it. We all agree that these are great, and quite easy to make.

2 cups all purpose flour
1/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp cold butter
1 lungo espresso (1/2 cup)
3 tbsp Grade B maple syrup
1/2 cup dark chocolate chips
1 tbsp large sugar crystals – demerara

Preheat oven to 400°F. Mix together dry ingredients in a food processor. Add in the butter and pulse until fully incorporated.

Transfer the flour mixture to a mixing bowl. In a Pyrex, pour the espresso (1/2 cup) and maple syrup and stir together. Start the mixer at the slowest speed and pour the liquid into the dry ingredients. Don’t over mix. Once the batter has come together, hand mix in the chocolate chips.

Place on silpat or parchment lined baking sheet. Use a biscuit cutter to get even biscuit shapes, or cut triangle shapes. Sprinkle a small amount of demerara sugar on the top of each scone. Bake in preheated oven for 20 minutes.