Mexican Chocolate Mocha Sourdough Scones

Spice up your day with Mexican Chocolate Mocha Sourdough Scones—a bold fusion of rich, velvety dark chocolate, a kick of cinnamon and chili, and the smooth warmth of mocha.

With the tangy depth of Sourdough and a hint of spice, these scones deliver a decadent, soul-warming treat that’s perfect for coffee lovers and chocolate enthusiasts alike. Crispy, tender, and utterly irresistible!

Mexican Chocolate Mocha Sourdough Scones Ingredients

For the Mexican Chocolate Mocha Sourdough Scones

• Sunrise Heritage White Flour
• Organic Coconut Sugar
• Baking Powder
• Pink Salt
• Active Sourdough Starter
• Brewed Coffee
• Mexican Vanilla
• Organic Oat Milk
• Espresso Powder
• Cayenne Pepper
• Ground Cinnamon
• Dark Chocolate Baker’s Bar
• Dark Chocolate Chunks
• Salted Butter

For the Coffee Cinnamon Glaze

• Powdered Sugar
• Brewed Coffee
• Mexican Vanilla
• Ground Cinnamon
• Pinch of Salt

Creating the Mexican Chocolate Mocha Sourdough Scone Dough

1. First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
2. Next, using a Dutch Whisk, mix the ingredients until combined.
3. Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
4. Next, add in the dark chocolate bar and chunks.
5. Then, add in the grated, cold butter.
6. Next, using your hands, mix the butter into the dough until just combined.
7. Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.

Preparing to Bake the Mexican Chocolate Mocha Sourdough Scones

1. Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
2. Next, place the dough onto the lightly floured surface.
3. Then, using a rolling pin, roll the dough into a circle or square about 1 – 1 1/2 inches in thickness.
4. Next, if you’ve rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
5. Then, cut the dough into 8-10 triangles.
6. Finally, place the scone dough into a pre-sectioned scone pan or onto a silicone-lined baking sheet.

Baking and Cooling the Mexican Chocolate Mocha Sourdough Scones

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
3. Then, using a pastry brush, brush the melted butter on top of each scone.
4. Next, bake the Mexican Chocolate Mocha Sourdough Scones for 12-15 minutes, or until set on the edges and slightly soft.
5. Then, remove the baked scones from the oven and set them onto a wire cooling rack.
6. Finally, allow the scones to cool for about 10 minutes before glazing them.

Glazing the Mexican Chocolate Mocha Sourdough Scones

1. First, combine the ingredients for the Coffee Cinnamon Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
2. Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
3. Then, using a spoon, gently drizzle the glaze over the top of the scones.
4. Finally, add a sprinkle of the extra shaved chocolate bar.

Serving and Storing the Sourdough Scones

The Mexican Chocolate Mocha Sourdough Scones are delicious served as a morning or afternoon pick-me-up, on charcuterie boards, or packed in lunches as a special treat.

You can store, baked scones on the counter for up to 3 days. Likewise, you can store the baked scones, in the refrigerator for up to 7 days.

On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!

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Mexican Chocolate Mocha Sourdough Scones

Yield: 10 Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Spice up your day with Mexican Chocolate Mocha Sourdough Scones—a bold fusion of rich, velvety dark chocolate, a kick of cinnamon and chili, and the smooth warmth of mocha.

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Ingredients

For the Mexican Chocolate Mocha Sourdough Scones

• 2 1/2 - 3 c. Sunrise Heritage White Flour
• 1/4 c. Organic Coconut Sugar
• 1 tbsp. Baking Powder
• 1 tsp. Pink Salt
• 3/4 - 1 c. Active Sourdough Starter
• 1/2 c. Brewed Coffee, Cooled
• 1 tsp. Mexican Vanilla
• 1/2 c. Organic Oat Milk
• 1 tbsp. Espresso Powder
• 1/8 tsp. Cayenne Pepper
• 1/2 tsp. Ground Cinnamon
• 1 Dark Chocolate Baker's Bar, Shaved or Grated (Note: You'll need 1/2 of the bar for the dough and 1/2 can be used for a garnish on top of the glaze).
• 1/2 c. Dark Chocolate Chunks
• 8 tbsp. Salted Butter, Cold and Grated

For the Coffee Cinnamon Glaze

• 2 c. Powdered Sugar, Sifted
• 2 tbsp. Brewed Coffee, Cooled
• 1 tsp. Mexican Vanilla
• 1/4 tsp. Ground Cinnamon
• Pinch of Salt

Instructions

Crafting the Mexican Chocolate Mocha Sourdough Scones

1. First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
2. Next, using a Dutch Whisk, mix the ingredients until combined.
3. Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
4. Next, add in the dark chocolate bar and chunks.
5. Then, add in the grated, cold butter.
6. Next, using your hands, mix the butter into the dough until just combined.
7. Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.

Preparing to Bake the Mexican Chocolate Mocha Sourdough Scones

1. Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
2. Next, place the dough onto the lightly floured surface.
3. Then, using a rolling pin, roll the dough into a circle or square about 1 - 1 1/2 inches in thickness.
4. Next, if you've rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
5. Then, cut the dough into 8-10 triangles.
6. Finally, place the scone dough into a pre-sectioned scone pan or onto a silicone-lined baking sheet.

Baking and Cooling the Mexican Chocolate Mocha Sourdough Scones

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
3. Then, using a pastry brush, brush the melted butter on top of each scone.
4. Next, bake the Mexican Chocolate Mocha Sourdough Scones for 12-15 minutes, or until set on the edges and slightly soft.
5. Then, remove the baked scones from the oven and set them on a wire cooling rack.
6. Finally, allow the scones to cool for about 10 minutes before glazing them.

Glazing the Mexican Chocolate Mocha Sourdough Scones

1. First, combine the ingredients for the Coffee Cinnamon Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
2. Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
3. Then, using a spoon, gently drizzle the glaze over the top of the scones.
4. Finally, add a sprinkle of the extra shaved chocolate bar.

Serving the Mexican Chocolate Mocha Sourdough Scones

The Mexican Chocolate Mocha Sourdough Scones are delicious served as a morning or afternoon pick-me-up, on charcuterie boards, or packed in lunches as a special treat.

Notes

Storing the Mexican Chocolate Mocha Sourdough Scones

To store the scones, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in an airtight container and in the refrigerator for up to 7 days.

On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!