Bickford's Australia

Choc Coffee Scones


  • Makes 16 x 6cm or 12 x8cm
  • 420g plain flour
  • 30g baking Powder
  • 5g salt
  • 80g butter
  • 220ml milk
  • 100ml Bickford’s Iced Coffee Syrup
  • 100g choc chips
  • Coffee cream
  • 600ml cream
  • 150ml Bickford’s Iced Coffee Syrup
  • 1 tsp vanilla bean extract.




  1. Sift together the dry ingredients, rub in the butter, then add the choc chips, milk and iced coffee syrup. Bring together but do not over mix
  2. Sprinkle your work surface with a little flour and turn out the scone mix. Lightly pat down to about 1 inch thick
  3. Cut out rounds with a cookie/scone cutter and place on a lined baking tray with each scone touching each other. Brush with a little extra milk
  4. Bake in a hot oven at 210°C for 10 minutes and reduce the oven to 180°C for a further 5 minutes.
  5. Remove and serve with coffee cream.


Coffee Cream:


  1. Whip together until firm and serve with coffee scones.

Related Products

Iced Coffee Syrup