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!
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...
- 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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