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!

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.