Step 1

Preheat the oven to 400 degrees F and prepare two baking sheets with parchment paper. Give the chocolate a rough chop, toss it in 2 tbsp of flour to coat it (this prevents the chocolate from sinking to the bottom while baking), and set aside.

Step 2

In the bowl of a stand mixer with the paddle attachment, quickly mix together the flour, baking powder, and salt.

Step 3

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 over mix at this stage.

Step 4

In a medium separate bowl, whisk together the heavy cream or coconut cream, eggs, granulated sugar, and sourdough starter.

Step 5

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.

Step 6

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 small pieces of unincorporated butter visible in the dough. if the dough is sticky at all feel free to add flour a tablespoon at a time. The dough should be easy to handle and not sticky.

Step 7

Flour a rolling pin and roll the dough out on a lightly floured surface in a sheet approximately one inch thick.

Step 8

Cut the dough with a round cutter sized approximately three inches across. I used a kitchen glass for this.

Step 9

You will need to re-roll the dough a few times to cut more scones. Arrange the unbaked scones across the two prepared baking sheets and brush scones lightly with whisked egg wash, then sprinkle generously with coarse sugar.

Step 10

Bake for 20-22 minutes in a preheated oven and turn the baking sheet in the oven halfway through the bake time to ensure the scones brown evenly.