I have a new obsession everybody! I bought my husband an espresso maker for the holidays and I can’t stop making espresso flavored baked goods. It has come to the point where I’m debating whether I actually bought this gift for my husband or I subconsciously wanted to make espresso-flavored things so much that I convinced myself to buy the machine. Whatever the case, I got this wonderful Vegan Espresso Chocolate Chip Sourdough Scones Recipe to show for it!
I’m a HUGE chocolate fan. Not much can beat chocolate for me flavor wise, but when chocolate is paired with coffee…OH MY! My tastebuds dance for joy! There is something about the combination of chocolate and coffee that is out of this world! Which is why this recipe is so amazing! Chocolate…Espresso…Sourdough…all paired together in a scone? Sounds like the perfect breakfast to me!
Interested in what espresso maker we use? We use Bialetti Espress Moka pot that we found on amazon. This recipe doesn’t actually require that you brew the espresso, instead you use espresso powder, but I thought I would still recommend the Moka pot! As for the allergy substitutes, the non-dairy margarine we used was Earth Balance. The non-dairy chocolate chips were Enjoy Life Minis. I used the Bob’s Red Mill egg replacer. And finally, I used Califia Farms oat milk. You can use any substitutes that you like best, those were just the ones I chose to use!
Want more information about using Sourdough starter? Check out this Vegan Sourdough Chocolate Chip Scones recipe where I talk a little about how to get started! Want more breakfast recipes? Well, you’re in luck! I have plenty on my Breakfast Recipes page! I loved these Vegan Espresso Chocolate Chip Sourdough Scones! Not only did they taste delicious, they gave me a little extra energy to get my day going right!