Sourdough Espresso Chocolate Chip Scones
With Mother’s Day coming up and brunch season in full swing, I couldn’t think of a better creation to whip up than these sourdough espresso chocolate chip scones. These scones are full of chocolate, coffee, and sourdough tang. They’re the perfect treat to serve for breakfast or enjoy as an afternoon pick-me-up!
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This recipe was kindly sponsored by Muletown Coffee Roasters in Columbia, Tennessee. This coffee shop was one of the very first I visited when we moved to Middle Tennessee. Ever since, I’ve been grabbing a delicious hazelnut latte anytime we’re in town. So when I got the chance to create a recipe using their coffee beans, I was beyond excited!
Sourdough Espresso Chocolate Chip Scones Recipe Inspiration
This recipe has so much inspiration behind it. Here on the blog, our top posts are all sourdough scones and have been that way for over a year. Because of that, I had a vision to partner up with local businesses to create fun and sometimes whacky sourdough scone recipes.
I wanted a way to serve my community here at Plum Branch Home while also supporting the small businesses I love around the South. The very first one I dreamed up was this sourdough espresso chocolate chip scone recipe, and I couldn’t think of a better coffee shop to reach out to than Muletown down in Columbia, Tennessee.
Muletown Coffee Roasters (this recipe’s sponsor)
Muletown Coffee is located in the heart of Columbia, Tennessee. Their name pays respect to the rich history of the city, which was nicknamed Muletown back in the 1900s after becoming the top spot for breeding mules.
When you walk into Muletown Coffee, you’re greeted with Southern hospitality. You feel welcomed and part of the community. If you get the chance to visit, I highly recommend ordering a hazelnut oat milk latte. They’re my favorite!
A huge thanks to Muletown Coffee for not only sponsoring this recipe and blog post but also serving our Middle Tennessee community amazing cups of coffee!
Choosing Coffee for this Recipe
When choosing coffee for this recipe, be sure to use a strongly brewed option. If you don’t have an espresso maker, you can make strong coffee with a French press, drip machine, pour-over, or even instant coffee.
You’ll want to double the regular amount of coffee grounds you use with the same amount of water. This makes the coffee strong, like espresso.
My Tips for the Best Sourdough Scones
- Use real butter, not margarine.
- Make sure the butter is cold before using it.
- Grate the butter with a box grater for easy incorporation into the dough.
- Keep the dough cool; don’t let it get warm before baking.
- Avoid overmixing the dough.
Ingredients You’ll Need
- Unbleached all-purpose flour
- Cane sugar
- Salt
- Baking powder
- Cold butter
- Fine ground coffee
- Strong coffee or shots of espresso – Muletown’s Motor Co Espresso Beans are my favorite!
- Sourdough starter (fed or discard)
- Pure vanilla extract
- Large egg
- Semi-sweet chocolate chips
Kitchen Tools You’ll Need
How to Make Sourdough Espresso Chocolate Chip Scones
Begin by combining flour, sugar, salt, coffee grounds, and baking powder in a mixing bowl.
Incorporate butter by using a cheese grater or cutting it into the mixture with a fork until pea-sized pieces form and the mixture is crumbly.
Add chocolate chips and gently combine into the dry mixture.
Add cooled-down coffee, sourdough starter, vanilla, and egg to the bowl. Mix using a spoon then use your hands to completely incorporate the flour.
Turn out the dough onto a lightly floured surface, and knead the dough gently for about 20 seconds.
Shape dough into a 2-inch high, 6-inch diameter circle.
Slice the dough circle into 8 pieces like a pie, placing them 1-2 inches apart on a parchment-lined sheet pan.
Preheat the oven to 400°F and bake for 18-20 minutes.
Let scones cool on a wire cooling rack and enjoy!
How to Long Ferment These Scones (optional)
If you would like to long-ferment the scone dough, just place it in the fridge, covered, for 12–24 hours after mixing it up. This allows the sourdough cultures to ferment the rest of the ingredients. This is completely optional.
Storing Scones Instructions
Store completely cooled scones in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
Reheating Scones Instructions
Reheat scones in the oven at 300 degrees for 5-8 minutes until warm. You can do this in a toaster oven as well.
How to Serve These Scones
You can serve these scones for breakfast, brunch, or an afternoon snack! I love eating them with a warm cup of coffee. You can also pair these scones with sausage, bacon, or ham with a side of fruit for a balanced brunch.
Recipe FAQ
Where can I buy Muletown Coffee beans if I don’t live in Middle Tennessee?
You can buy Muletown Coffee beans on their online website! There are so many delicious options that you can have shipped right to your doorstep.
Can I use instant coffee for this recipe?
You can use instant coffee for this recipe if needed. Just make sure you make the coffee extra strong. I would double the amount of instant coffee you usually use with the same amount of water.
I don’t have an espresso maker, can I use a French press or pour-over for this recipe?
Of course, you can use French press, pour-over, drip, or any other type of coffee as long as it’s strong. I usually use espresso beans or regular beans in a French press for this recipe.
How do I make strong coffee like espresso for this recipe?
You will want to grind the coffee beans finer than normal and double the amount of coffee grounds that you usually use for the same amount of water. This makes the coffee extra strong and perfect for this recipe.
Are the ground coffee beans hard to chew in the scones?
Not at all. Since they’re ground and baked into the dough, they’ll be soft and chewable, creating the perfect texture.
Do these scones freeze well? I’d like to make them ahead.
Yes! These scones freeze well. You can either freeze them before or after baking. If you choose to freeze them before baking, shape them and freeze them on a sheet pan before placing them in a freezer bag.
This will help keep them from sticking to one another. Unbaked scones will last 1 month in the freezer, while baked scones will last up to 3 months.
More Sourdough Scone Recipes To Try
- Sourdough Jalapeno Cheddar Scones From Scratch
- Sourdough Chocolate Chip Scones From Scratch
- Sourdough Lemon Poppy Seed Scones From Scratch
- Easy Sourdough Pumpkin Scones with Chocolate Chips
- Sourdough Strawberry Scones From Scratch (with chocolate chips)
Full Printable Recipe
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Sourdough Espresso Chocolate Chip Scones
Ingredients
- 2 cups unbleached all-purpose flour
- 1/2 cup cane sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup cold butter (8Tbsp) (not margarine)
- 2 Tbsp finely ground coffee
- 1/3 cup strong coffee or 2 shots of espresso (cooled down) (Muletown Motor Co Espresso beans are my favorite)
- 1/2 cup sourdough starter (fed or discard)
- 1 tsp pure vanilla extract
- 1 egg
- 1/2 cup semi-sweet chocolate chips
Instructions
- Begin by combining flour, sugar, salt, coffee grounds, and baking powder in a mixing bowl.
- Incorporate butter by using a cheese grater or cutting it into the mixture with a fork until pea-sized pieces form and the mixture is crumbly.
- Add chocolate chips and gently combine into the dry mixture.
- Add cooled-down coffee, sourdough starter, vanilla, and egg to the bowl. Mix using a spoon then use your hands to completely incorporate the flour.
- Turn out the dough onto a lightly floured surface, and knead the dough gently for about 20 seconds.
- Shape dough into a 2-inch high, 6-inch diameter circle.
- Slice the dough circle into 8 pieces like a pie, placing them 1-2 inches apart on a parchment-lined sheet pan.
- Preheat the oven to 400°F and bake for 18-20 minutes.
- Let scones cool on a wire cooling rack and enjoy!
Amazingly delicious 😋 best of both flavors!!
Wonderful recipe Plum Branch Home!!
I didn’t have ground coffee but wished I did. Instead I used instant coffee (2Tbsp). Turned out so delicious. This is now another favorite scone recipe PBH has. They are so easy to make!
If you don’t like coffee try PBH Chocolate Chip Scone recipe it’s just as delicious!!
Thank you so much!! I’m so glad you love them as much as we do! The instant coffee works just as good, great substitution! So happy you found this recipe easy to make, that’s always my #1 goal!