I’ve eaten a lot of scones in my time, and I can declare that there is a very wide range within the umbrella term “scone.” There’s, of course, a difference between American and British scones. But there’s also drop scones (like these or these), or a more shaped/cut triangle scone, like the ones I’m writing about today. They can range in texture from super moist and delicate to something more like a biscuit. I don’t know when the line between scone and biscuit is, and I don’t know what qualifies a scone from anything else. I really should do more research on this, but I feel like it could become quite a rabbit hole. I’ll have to save it for another time. Regardless, I can tell you that these Cornflake Chocolate Chip Scones with Coffee Glaze are pretty far from their British origins.
These scones came about because when getting cornflakes for these Knusperflakes Cookies, I had to buy cornflakes in a family size box. Because that was all that was available at the store. And I wasn’t going to let half a family size box of cornflakes go to waste. So, twist my arm, I had to bake again.
I have been wanting to do something with coffee and chocolate for a while, and since cornflakes are also a breakfast item, it seemed fitting to combine everything into a breakfast baked good. I may have overdone it on the cornflakes, but despite them maybe making the scones more crumbly, they added a nice texture, and the coffee glaze added more moisture. 
My family was all in town last week, so I left a few scones free of the coffee glaze for the people who are not coffee fans. These scones can be done either way! And leaving the coffee glaze off makes them just that much easier to say. As it is, Cornflake Chocolate Chip Scones with Coffee Glaze is a bit of a tongue twister. I would not say that five times fast.
Now, I’m off to go down a scone rabbit hole on the internet and see what I can find out.
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PinIngredients
2 cups all-purpose flour (spooned & leveled), plus more for hands and work surface
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (8 Tbsp) unsalted butter, frozen
1/2 cup heavy cream (plus 2 Tbsp for brushing)
1/2 cup packed light or dark brown sugar
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 and 1/4 cups chocolate chips*
1 recipe cornflake crunch (see below)
Coffee Glaze
1/2 cup powdered / icing sugar
1 teaspoon instant coffee powder
2 1/2 tablespoons heavy cream or half and half
Instructions
Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, brown sugar, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the chocolate chips and cornflake crunch, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream.
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F (204°C).
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes.
Prepare the glaze by whisking together all of the ingredients until homogenous. Pour over scones and let harden.
Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Notes
Adapted from Sally’s Baking Addiction
Ingredients
2 1/2 cups Cornflakes
1/4 cup dry milk powder
1 1/2 tablespoons granulated sugar
1/2 teaspoon Kosher salt
4 tablespoons unsalted butter, cubed
Instructions
Preheat the oven to 275°F.
In a medium bowl, crush the cornflakes with your hands until they are about one-quarter their original size. Add the milk powder, sugar, and salt and mix to combine. Set aside.
Melt the butter in 30 second increments in the microwave and then combine with the dry ingredients until everything is coated.
Pour the cornflake mixture onto a sheet pan lined with parchment paper and bake for 20-25 minutes until toasty.
Let the cornflake crunch cool completely before using.