Espresso Chocolate Chip Sourdough Scones | Fresh Milled Flour

If you love bakery-style scones with rich coffee flavor and melty chocolate chips, these Espresso Chocolate Chip Sourdough Scones are going to become a favorite. Made with sourdough starter and freshly milled flour, they have the perfect balance of tender texture, crisp edges, and deep flavor. The espresso enhances the chocolate beautifully while the sourdough adds a subtle tang and better digestibility, making these homemade scones feel both cozy and elevated.

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Why Fresh Milled Flour?

Fresh milled flour keeps the entire wheat berry intact, including the bran, germ, and endosperm. This means it delivers naturally occurring fiber, healthy fats, and essential nutrients in every bake. When you mill flour fresh, you preserve B vitamins, vitamin E, iron, zinc, and magnesium that disappear during commercial processing.

By using fresh milled flour, you support digestion, steady energy, and overall wellness — not just empty calories.

I have the NutriMill Classic. I use mine several times a week and have had no issues in over two years. It is a great, affordable grain mill.

Why Use Sourdough?

Sourdough fermentation actively breaks down complex carbohydrates and reduces phytic acid in the grain. This process helps your body absorb minerals more easily and improves digestion. The natural bacteria and wild yeast in sourdough also slow down how quickly your body processes carbohydrates, which supports balanced blood sugar.

Sourdough adds depth of flavor while improving the structure and texture of baked goods. When you combine sourdough with fresh milled flour, the two work together to create baked goods that taste better and feel more nourishing.

I recommend using starter that has been fed within 24 hours to avoid having it taste too strong. After cutting the scones I like to refrigerate for up to a day to allow for a longer fermentation. Then bake according to the instructions. If you do not have sourdough starter, simply omit and continue the rest of the recipe as normal.

Making Scones in Advance

Scones bake from frozen beautifully. Simply mix, cut, and place the scones on a pan to freeze until solid, then you can transfer to a bag or smaller container. I really like these pans with lids for flash freezing or fermenting in the refrigerator. When ready to bake simply place them on a pan straight from the freezer and bake. I decrease the oven temp to 350 degrees so they do not get too brown. You will need to add 5-10 minutes to the bake time.

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Pat the dough into an 8-inch circle, about 3/4 of an inch thick. Cut it into 8 equal wedges with a bench scraper.

Espresso Chocolate Chip Sourdough Scones Ingredients

• soft white wheat – soft white wheat is ideal for scones
• brown sugar – I like making my own brown sugar using cane sugar, I show you how to make brown sugar here
• baking powder
• espresso powder
• salt
• cold butter – you want very cold butter, use straight from the fridge or freezer
• mini chocolate chips – mini work best for better distribution, or I also chop up dark chocolate chips
• sourdough starter – active or discard, I prefer fed within 24 hours so avoid a strong flavor
• heavy cream
• coffee extract – you can buy extract, or I show you how to make coffee extract here
• egg

Espresso Glaze Ingredients

• heavy cream
• coffee extract – you can buy extract, or I show you how to make coffee extract here
• powdered sugar

Equipment/Ingredients You’ll Need

• Grain mill
• Bosch mixer
• Sheet pan w/ lid
• Bench scraper
• Espresso powder
• Coffee extract

Making Scones with a Bosch Mixer

The easiest way to mix the butter into the flour is to use a Bosch mixer with the wire whip attachment or food processor. Simply mix the dry ingredients, chop the butter and pulse about 10 times to get the butter well dispersed and about pea sized. If you do not have a Bosch or food processor, grate one stick of cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.

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Mix until the small pieces of butter are coated with flour and create pea-sized coarse crumbs

How to Make Espresso Chocolate Chip Sourdough Scones

1. Start by milling your flour.
2. In a large mixing bowl, combine flour, sugar, baking powder, espresso powder, and salt, whisk together.
3. If using a Bosch, follow the instructions above to cut in the butter. Alternatively, grate one stick of cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs. Whisk in mini chocolate chips.
4. In a medium bowl, whisk together sourdough discard, egg, heavy cream and coffee extract.
5. Pour the wet ingredients into the dry ingredients. Mix the scone dough until the mixture is combined. Be careful not to overmix the dough.
6. Turn out the dough onto a clean surface and pat the dough into an 8-inch circle, about 3/4 of an inch thick. Cut it into 8 equal wedges with a bench scraper or a large knife.
7. Place wedges on a cookie sheet with parchment paper with space in between them. Chill in the freezer for 30 minutes while the oven preheats. For a long ferment, refrigerate for up to 24 hours, then bake.
8. Preheat the oven to 400 degrees f. With a pastry brush, brush the tops of the scones with extra cold cream and sprinkle with coarse sugar, if desired. Bake the scones for 20-25 minutes, or until the top of the scones are golden brown. Remove and serve warm!

How to Make Espresso Glaze

1. Begin by mixing together heavy cream and coffee extract.
2. Then whisk in the powdered sugar. Continue adding sugar until the glaze reaches your desired consistency. Aim for a thick but pourable texture that will drizzle easily without running off the scones.
3. Once the scones have cooled, use a spoon to drizzle the espresso glaze over the tops of the scones.
4. Let the glaze set before serving for the best texture and presentation.

Related Posts

• How To Make Brown Sugar
• Homemade Coffee Extract

Storage & Freezing

• Store scones covered, at room temperature, for up to three days.
• Freeze in a freezer safe bag for up to three months

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Espresso Chocolate Chip Sourdough Scones | Fresh Milled Flour

Paradise Acres Homestead

If you love bakery-style scones with rich coffee flavor and melty chocolate chips, these Espresso Chocolate Chip Sourdough Scones are going to become a favorite. Made with active sourdough starter and freshly milled flour, they have the perfect balance of tender texture, crisp edges, and deep flavor. The espresso enhances the chocolate beautifully while the sourdough adds a subtle tang and better digestibility, making these homemade scones feel both cozy and elevated.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, French

Servings 8 servings

Ingredients

  

Scone Ingredients

• 300 grams soft white wheat 2 1/2 cups
• 100 grams brown sugar 1/2 cup
• 1 tbsp baking powder
• 1 tbsp espresso powder
• 1/2 tsp salt
• 8 tbsp cold butter 1 stick
• 3/4 cup mini chocolate chips
• 100 grams sourdough starter 1/2 cup
• 120 grams heavy cream 1/2 cup
• 1 tsp coffee extract
• 1 egg

Glaze Ingredients

• 2 tbsp heavy cream
• 2 tsp coffee extract
• 90 grams powdered sugar

Instructions

 

Scone Instructions

• Start by milling your flour.
• In a large mixing bowl, combine flour, sugar, baking powder, espresso powder, and salt, whisk together.
• If using a Bosch, follow the instructions above to cut in the butter. Alternatively, grate one stick of cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs. Whisk in mini chocolate chips.
• In a medium bowl, whisk together sourdough discard, egg, heavy cream and coffee extract.
• Pour the wet ingredients into the dry ingredients. Mix the scone dough until the mixture is combined. Be careful not to overmix the dough.
• Turn out the dough onto a clean surface and pat the dough into an 8-inch circle, about 3/4 of an inch thick. Cut it into 8 equal wedges with a bench scraper or a large knife.
• Place wedges on a cookie sheet with parchment paper with space in between them. Chill in the freezer for 30 minutes while the oven preheats. For a long ferment, refrigerate for up to 24 hours, then bake.
• Preheat the oven to 400 degrees f. With a pastry brush, brush the tops of the scones with extra cold cream and sprinkle with coarse sugar, if desired. Bake the scones for 20-25 minutes, or until the top of the scones are golden brown. Remove and serve warm!

Glaze Instructions

• Begin by mixing together heavy cream and coffee extract.
• Then whisk in the powdered sugar. Continue adding sugar until the glaze reaches your desired consistency. Aim for a thick but pourable texture that will drizzle easily without running off the scones.
• Once the scones have cooled, use a spoon to drizzle the espresso glaze over the tops of the scones.
• Let the glaze set before serving for the best texture and presentation.

Notes

See my blog posts on How To Make Brown Sugar and Homemade Coffee Extract

Keyword brunch scones, espresso chocoalte chip fresh milled scones, espresso chocolate chip sourdough scones, fresh milled scones, sourdough scones

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