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Vegan Espresso Chocolate Chip Sourdough Scones

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.

Created by Jeanne Fitzgibbons on January 29, 2021

  • Prep Time: 15m
  • Cook Time: 25m
  • Total Time: 40m
  • Serves: 8 servings
  • Category: Breakfast, Dairy Free, Egg Free, Nut Free, Sweets, Vegan

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

  1. 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.
  2. 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.
  3. 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.
  4. 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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Hello! Jeanne and Katie here! There are many paths to follow in your life and your allergy path is just one of them. Come follow along as we explore life without dairy, eggs, peanuts, nuts and sesame. Read More…

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DISCLAIMER: Any information on this site is based on my personal journey living with food allergies and should not be considered as medical advice. You should always consult a physician or registered dietician before you begin any restrictive diet. It is up to the individual reader to determine which food items are safe to consume. · Copyright © 2025