Enjoy a touch of espresso and chocolate in this Vegan Espresso Chocolate Chip Sourdough Scone. This scone will make you want to linger over your coffee just a bit more!
Note: If you don’t have any sourdough starter, just substitute 1/2 cup of your favorite non-dairy buttermilk. To make scones with dairy, substitute ½ C half and half or heavy cream for the sourdough starter.
- Prep Time: 15m
- Cook Time: 25m
- Total Time: 40m
Ingredients
Scones
- 2 c all-purpose flour
- 1/2 c granulated sugar
- 1 tbsp. espresso powder
- 1/2 tsp. fine sea salt
- 2 tsp. baking powder
- 1 stick dairy-free margarine (frozen or cold)
- 1 c non-dairy chocolate chips
- 1/2 c sourdough starter
- 1 egg replacer
- 2 tsp. vanilla extract
- 2 tbsp. non-dairy milk
Topping
- 2 tbsp. non-dairy milk
- 3 tbsp. turbinado sugar
Instructions
- In a large bowl, mix the flour, sugar, espresso powder, sea salt, baking powder. Cut or grate the non-dairy margarine into the dry mixture. Using a pastry cutter or your hands to mix until they form coarse crumbles. Add the chocolate chips and mix.
- In a small bowl, mix the egg replacer and set aside. While the egg is setting, in a separate bowl mix together the starter, non-dairy milk, and vanilla. Add the egg replacer and mix again. Form a well in the dry ingredients and pour wet ingredients into the mixture and mix gently to form a ball. Add another 1 tablespoon non-dairy milk if it is too dry and will not form into a ball.
- Place dough onto a clean, floured surface and using your hands flatten the dough and shape into an 8” circle. Using a pastry cutter, cut the dough into 8 wedges and place on a cookie sheet on parchment paper. Chill for 30 minutes to set.
- Preheat oven to 400 ◦ F. Remove the scones from the refrigerator. Brush the top of the scones with milk and sprinkle with turbinado sugar. Bake for 20-25 minutes until scones are golden brown.
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