Chocolate And Coconut Sourdough Scones
Fluffy, crumbly and sweet, these chocolate and coconut sourdough scones are the most delicious, most decadent breakfast. Long ferment them or make and bake them right away.
Servings 12
Calories 527kcal
Ingredients
Dry Ingredients
- 3 3/4 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons baking powder
- 3 teaspoon unrefined sea salt
- 8 oz roughly chopped bittersweet or dark chocolate plus 2 tbsp of flour to coat the chocolate
Wet Ingredients
- 1 cup cold butter diced into 1/2 inch cubes
- 1 cup heavy whipping cream or cold coconut cream from a can
- 4 large eggs
- 3 tablespoons maple syrup
- 1/2 cup sourdough starter
To Top the Scones:
- 1 large egg whisked for egg wash
- Sprinkle of sugar
Instructions
- Preheat the oven to 400 degrees F and prepare two cookie sheets with parchment paper.
- Give the chocolate a rough chop, toss it in 2 tbsp of flour to coat it, and set aside.
- In the bowl of a stand mixer with the paddle attachment, quickly mix together the flour, unsweetened shredded coconut, baking powder, and salt.
- Cut up very cold butter into 1⁄2 inch cubes. I would recommend putting the butter in the freezer, after cutting it, for five minutes if you’re not sure if it’s cold enough. Add the cold butter and run the mixer on low until the butter is broken down to the size of peas, but no smaller. Be careful not to overmix at this stage.
- In a separate, medium-sized bowl, whisk together the coconut cream, eggs, maple syrup, and sourdough starter.
- Pour the wet ingredients into the dry ingredients until just combined. Then add the chocolate and stir again. There may still be some dry flour at the bottom.
- Dump the dough out onto a lightly floured cold counter and knead the dry flour until incorporated, being careful not to over knead. You want to see bits of unincorporated butter visible in the dough.
- Flour a rolling pin and roll the dough out in a sheet approximately one inch thick.
- Cut the dough with a round cutter sized approximately three inches across. I used a kitchen glass for this.
- You will need to reroll the dough a few times to cut more scones. Arrange the scones across the two prepared cookie sheets and brush lightly with whisked egg wash, then sprinkle generously with sugar.
- Bake for 20-22 minutes and switch the sheets in the oven halfway through the bake time to ensure the scones brown evenly.
Notes
- The trick here is to make sure the butter is very, very cold (if you’re unsure if the butter is cold enough, you could put it in the freezer for 5-10 minutes). This is the secret to light and fluffy scones.
- Keep your cream and eggs in the fridge until ready to use.
- Tossing the chopped chocolate in 2 tbsp of flour will help prevent the chocolate from just sinking to the bottom of the scone.
- Turn the cookie sheet around in the oven at 10 minutes to achieve even browning.
- For the dairy free option, make sure you get coconut cream and not coconut milk.
- If you are not a fan of coconut, leave out the coconut flakes.
Nutrition
Calories: 527kcal | Carbohydrates: 48g | Protein: 9g | Fat: 33g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 973mg | Potassium: 246mg | Fiber: 2g | Sugar: 11g | Vitamin A: 879IU | Vitamin C: 0.3mg | Calcium: 217mg | Iron: 3mg