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scones in a basket with coffee beans beside it

Sourdough Espresso Chocolate Chip Scones

Molly LaFontaine
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! (this recipe is sponsored by Muletown Coffee Roasters in Columbia, TN)
5 from 1 vote
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine Sourdough
Servings 8 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!

Notes

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.
Keyword espresso chocolate chip scones, plum branch home espresso chocolate chip scones, sourdough espresso chocolate chip scones