Dark Chocolate Espresso Sourdough Scones

Chocolate and coffee... Need I say more? This flavor combo is a match made in heaven!

These sourdough scones boast a clear coffee flavor and bold dark chocolate taste. They are perfectly sweet and easy to enjoy with an afternoon cup of coffee.

These scones are a hit in my micro bakery. They are always a top seller! Whether you are a home baker or micro baker, I know you will love this simple and decadent treat.

Ingredients:

These measurements are in grams for the most consistent outcome. Relying on a scale instead of measuring cups will be a game-changer in your baking journey!

Dry:

220g all-purpose flour

25g cocoa powder

10g espresso powder (You can buy instant espresso or grind it yourself. It must be VERY fine!)

100g cane sugar

2 tsp baking powder

1 stick of butter (frozen)

4g salt

100g chocolate chips

Wet:

125g starter/discard

1 egg

50g heavy cream

10g vanilla

(Yields 8 scones)

Method:

DOUGH PREP:

1. Before preparing, place a stick of butter in your freezer.

2. Add all dry ingredients to a large mixing bowl. Whisk together.

3. Add all wet ingredients to a separate small bowl. Whisk thoroughly.

4. Grate frozen butter into the dry ingredients. I use a rotary grater to do this! The one I use is linked in my Amazon Storefront. :) Mix butter into the dry ingredients with a spoon.

5. Pour the wet ingredients into the dry ingredients and mix. It will be thick and dry. The key to this recipe is to NOT over-mix. You want the grated butter to stay in small pieces and NOT be totally mixed into the dough. This is how the scones stay flaky.

6. Once you’ve given the dough a good initial mix, dump it onto a work surface. Gently work the dough until everything is fully combined. I first use a bench scraper to continue mixing, then I use my hands to shape the dough. Shape into a round disk. Again, be careful to not overwork the dough. You don’t want the warmth of your hands to melt the butter into the dough!

7. At this point, you can move straight into baking, you can refrigerate for a few days, or you can freeze the disk. If you refrigerate or freeze, wrap the dough tightly in plastic wrap. I find that letting the dough get nice and cold before baking makes it even better! The dough must be thawed before baking.

BAKING:

1. Preheat oven to 400°F.

2. Cut the circle into 8 triangles. Place onto a parchment-lined baking sheet.

3. Brush with heavy whipping cream.

4. Sprinkle with an even mixture of espresso powder and sugar.

5. Bake for 14-17 minutes.

ENJOY!

XOXO,

Macey