Coffee sourdough scones

If you love the taste of coffee, you will love these coffee sourdough scones. They are a cup of coffee or a silky vanilla latte in scone form. The dough is flavored with coffee and scattered with bits of coffee grounds. Then each is covered in a layer of thick and creamy vanilla milk glaze. They are the perfect treat every coffee lover. The dough comes together so quickly and can be made ahead of time as well. Enjoy them as part of a breakfast, dessert, or just as a snack.

Sourdough

Of course these are sourdough. These are part of a summer scone series where I come out with at least one scone recipe each week. If you know me, then you know my love for sourdough runs deep. I started playing around with it as a postpartum hobby after my son was born. I was intimidated by the concept but really wanted to make my own artisan loaves. Over time I mastered the loaf and started trying other recipes that use sourdough instead of yeast. 

After a few months, I realized I could add the discard to recipes as well to not waste it. Oh my did that open up a whole new world of baking. I love the complex flavor that the discard and starter adds to recipes. So now, I have made sourdough recipes that have produced some of the best tasting baked goods I have ever tried. Like muffins, donuts, tortillas, cinnamon rolls, bagels, and bread.

If sourdough still overwhelms you or you just want to learn more about the process, check out my e-book, “The Art of Sourdough“. It is the resource I wish I had when I was getting started with sourdough.

Tools 

Mixing bowls – I love how many sizes there are in this set.

Measuring spoons

Measuring cups

Liquid measuring cup – A kitchen scale can also be used.

Bench scraper – One of my all-time favorite kitchen tools.

Sheet tray

Parchment paper

Ingredients

Scones

Heavy whipping cream: There is a higher fat content in heavy cream than milk. It adds a richness to the dough that makes them the best scones. 

Coffee grounds: These are used to steep the cream and add that coffee flavor to the dough. I like to keep the grounds a little on the coarser side, but finely ground is fine too. I get organic and mold free beans from Purity Coffee!

Vanilla extract: This really ties the flavors together. I add vanilla to most sweet recipes that I make because it creates an extra layer of flavor.

Flour: Basic, all-purpose flour will work great in this recipe. I buy organic and unbleached whenever possible!

Salt: This simple spice enhances all the flavors of the scone. Without a little salt they can taste a little flat, like they are missing something that you just cannot quite put your finger on. 

Baking powder: Because these do not have active starter and a rising time, we need to add baking powder, so they turn into the fluffiest scones. Without it, they end up being dense and chewy.

Sugar: Not much sugar is needed, but that subtle sweetness is light and refreshing. Brown sugar also is so good and adds a very light caramel flavor.

Salted butter: I bake almost everything with salted butter, but unsalted butter can also be used.

Sourdough discard: This allows them to longer ferment if you want to get the gut healthy benefits from using sourdough. It is also such a great way to use up that extra sourdough discard, so it is not wasted.

Glaze:

Powdered sugar: This is my go-to base for any glaze I make.

Vanilla extract: I think glaze tastes better when it has a little bit of vanilla. The addition of it in this recipe really sells the “vanilla latte” flavor.

Milk: Water can be used, but the glaze will just taste like sugar. The milk makes it a little richer and more flavorful.

Coffee beans: These are totally optional. However, I really enjoy the aesthetic of a coffee bean in the center of each scone.

Additional ingredients and substitutions

Chocolate chips: If you like a mocha, then mix in a cup or so of chocolate chips before adding the wet ingredients.

Coffee: If you do not like the idea of having coffee grounds in your scone, or just want a stronger coffee flavor, I have just the thing. Substitute out an ounce of the cream for an ounce of strongly brewed coffee. Allow the coffee to cool before adding it to the cream and vanilla extract.

Active sourdough starter: Active starter can be used instead of the discard. It does tend to be thicker in texture than the discard, so a little splash of extra cream might be needed to pull the dough together.

Coffee beans: If you do not have coffee beans but still want some decoration other than just the glaze, sprinkle a tiny pinch of fresh coffee grounds on the top of each scone while the glaze is still wet.

Let’s make coffee sourdough scones!

Making the dough

Start by preheating the oven to 400 degrees F.

In a small bowl, combine the cream, coffee grounds, and vanilla extract. Set aside.

In a large bowl, add the flour, salt, baking powder, and sugar. Stir to combine.

Slice the butter into the dry ingredients and break it in by hand until the chunks are the size of large peas. Work quickly as to not overwork the dough or soften the butter. This is my favorite method of mixing in the butter because I can make sure the chunks of butter do not get too small. However, there are many other options. Using a pastry whisk, pastry blender, food processor, or even grating in frozen butter with a cheese grater can work.

Pour the sourdough into the coffee flavored cream and stir to combine.

Add the cream mixture to the flour mixture and gently stir until a soft dough pulls together. It should be soft, not sticky or stiff. Add a little more cream or flour to achieve this texture if needed. Do not overwork.

Shaping and baking

Turn the dough out onto a lightly floured surface and shape the dough into a log.

Divide the log in half and shape each piece into a disk that is 6 inches across.

Using a bench scraper, divide both disks into 8 equal pieces.

Place the scones onto a parchment lined sheet tray.

Bake for 10 minutes, rotate the tray, and bake for another 5-7 minutes or until the tips of the scones are just starting to turn golden brown.

Allow to completely cool before glazing.

Glazing

To make the glaze, whisk together the powdered sugar, vanilla, and milk until smooth.

Dip the top of the scones into the glaze, then tap it against the side of the bowl to thin the layer of glaze.

Press a coffee bean into the center of each scone while the glaze is still wet.

Enjoy!!

Storing

Store any leftover scones covered or in an airtight container at room temperature for up to 5 days.

Freezing 

These scones are great to freeze ahead of time and then a few can be quickly baked off whenever the craving for coffee sourdough scones arises. Simply make the dough as directed above. Shape the disks and divide them, then wrap each in plastic wrap. Place the wrapped disks into a freezer-safe bag and store in the freezer for up to 6 months. 

When ready to bake, take the frozen scones and place it onto a prepared sheet tray. Do not let them thaw before baking. Bake for 10 minutes, rotate the tray, and bake for an additional 6-8 minutes. Glaze when fully cooled.

Long ferment sourdough scones

To get the gut healthy benefits of these scones, they need to be long fermented to allow the yeasts to work their magic. Make the scone dough, shape and divide the disks and then wrap them. Each disk can be wrapped in plastic wrap, parchment paper, or a beeswax wrap. Store the scone dough in the fridge overnight or up to 48 hours. 

Take the unbaked scones and place them onto a parchment lined sheet tray. For best results, do not allow them to come to room temperature first. bake for 10 minutes, then rotate the pan, and bake for another 5-7 minutes. The additional time will vary. Allow them to fully cool before dipping in glaze.

Tips for success

Cold butter: Having little chunks of butter is what gives these scones their incredible texture. If the butter is warm or close to room temperature it will not stay in chunks. Instead, it will mush and get worked into the dough. To keep the butter in chunks, store the butter in the fridge until it needs to be added into the dry ingredients.

Don’t overmix: Mixing the dough too much can work the butter into the dough and also strengthen the gluten that is present in the flour. These lead to tough scones. As soon as the dough comes together and there is no more flour in the bottom of the bowl, stop mixing. 

Overbaking: Scones can go from soft to dry and overbaked in a matter of minutes. The tops should not be fully golden brown. Just the very tips of the scones should be browning.

I hope you love this recipe as much as we do. It is always such a delight hearing about how much you enjoyed a recipe so thank you for leaving comments! Don’t forget to share with friends and family so they too can enjoy making coffee sourdough scones. Thank you!

Yield: 16 Small scones

Coffee Sourdough Scones

Print

This is a silky vanilla latte, but in scone form. They are a rich coffee flavor, with little bits of coffee bean speckling the dough, and each one is blanketed in a layer of creamy vanilla milk glaze.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

Scones

• 4 1/2 oz. Heavy cream
• 2 Tbsp. Coffee grounds
• 1 1/2 tsp. Vanilla extract
• 2 cup Flour
• 1/2 tsp. Salt
• 1 Tbsp. Baking powder
• 3 Tbsp. Sugar
• 6 Tbsp. Butter (cold)
• 3/4 cup Sourdough discard
• 16 Whole coffee beans (for garnish - optional)*

Glaze

• 1 1/2 cup Powdered sugar
• 1/2 tsp. Vanilla extract
• 1 1/2 Tbsp. Milk

Instructions

1. Start by preheating the oven to 400 degrees F.
2. In a small bowl, combine the cream, coffee grounds, and vanilla extract. Set aside.
3. In a large mixing bowl, add the flour, salt, baking powder, and sugar.
4. Slice the butter into the dry ingredients and break it in by hand until the chunks are the size of marbles. Work quickly as to not overwork the dough or soften the butter.
5. Pour the sourdough into the flavored cream and stir to combine.
6. Add the cream mixture to the flour mixture and gently stir until a soft dough pulls together. It should be soft, not sticky or stiff. Add a little more cream or flour to achieve this texture if needed. Do not overwork.
7. Turn the dough out onto a lightly floured surface and shape the dough into a log.
8. Divide the log in half and shape each piece into a disk that is 6 inches across.
9. Using a bench scraper, divide both disks into 8 equal pieces.
10. Place the scones onto a parchment lined sheet tray.
11. Bake for 10 minutes, rotate the tray, and bake for another 5-7 minutes or until the tips of the scones are just starting to turn golden brown.
12. Allow to completely cool before glazing.
13. To make the glaze whisk together the powdered sugar, vanilla, and milk until smooth.
14. Dip the top of each cooled scone into the glaze, then tap it against the side of the bowl to thin the layer.
15. Press a coffee bean into the center of each scone while the glaze is still wet.
16. Store any leftover scones covered or in an airtight container at room temperature for up to 5 days.
17. Enjoy!!

Notes

* If you do not have whole coffee beans but still desire a cute garnish, I have some ideas for you! A very light dusting of finely ground coffee or cocoa powder can be dusted over the tops. Or color a little bit of the glaze with cocoa and drizzle it across the top once the glaze has been applied.

Alternative options:

If you want a stronger coffee flavor but do not want the coffee grounds in the dough, still infuse the grounds into the cream, but strain out the grounds before adding it into the dough. 3/4 of an ounce of coffee can also be added but remove an ounce of cream from the recipe so the dough is not too wet.

If you want a mocha style scone, add 1/2 - 1 cup of chocolate chips to the dough after stage 4, before adding the cream! Or simply drizzle the tops with chocolate.

Long ferment scones

To get the gut healthy benefits from sourdough these must be long fermented. To do so, make the dough as prepared above. Divide and slice the disks, then wrap both disks in plastic wrap or beeswax wrap and place into the fridge. Allow them to ferment overnight or up to 48 hours.

When ready to bake, preheat the oven. Then transfer the scones onto a parchment lined sheet tray and place directly into the oven. Do not allow them to come to room temperature before baking. Bake for 10 minutes, rotate the tray, and bake for another 6-8 minutes. Make the glaze fresh and glaze once cool.

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