Tender Chocolate Chip Whole Wheat Scone Recipe

I want to tear down some misconceptions people might have about whole wheat scones. If you are worried they will be dry and flavorless, this Tender Chocolate Chip Whole Wheat Scone Recipe is going to change all that! They are moist, they are flaky, and they are so delicious. 

If you have followed me for any amount of time, you know I love using whole-grain flour in all my baked goods. These scones are no exception. 

I have a few other scone recipes to share. These strawberry lemon scones are the perfect spring/summer scones as they use fresh strawberries. If you like savory scones, these sun-dried tomatoes and olive scones are some of my favorites.  Another savory and whole-grain option is these rye scones made with cheddar and herbs. 

Ingredients

• Whole wheat flour- I like using a blend of whole wheat pastry flour and white whole wheat flour. Whole wheat pastry flour is a low-protein flour and white whole wheat flour is a high protein. I love using this blend for the perfect texture. 
• Sugar- These are lightly sweetened. I used granulated sugar, but you can also use brown sugar if you want for this recipe. You will also need extra sugar to sprinkle on the top. A lot of scones are on the sweeter side, this is not one of those recipes. While I like the sugar in the scones, they are not overly sweet. 
• Baking powder- this is the leavener for this recipe and will give it a good rise. 
• Baking soda- Using both will give the best results- both the rise and browning. 
• Butter- I will talk more on the importance of chilled butter in making flaky scones below. What would buttery scones be without plenty of butter? 
• Buttermilk- I love using buttermilk in my scones for tenderness. 
• Eggs- You will use one in the scones, then the other for brushing with an egg wash. 
• Mini chocolate chips- You can also use regular-sized chocolate chips, but I love minis in this recipe. 

How to make 

This can also be done in a food processor with little/no effort, but I am going to be showing how to make these by hand. 

Start by mixing together your dry ingredients in a medium-sized bowl. Cut the chilled butter into ½-inch chunks and add them to the flour mixture.

With your hands or a pastry blender, break up the cold butter into pea-sized pieces. This is vital for good scones, and I will detail more on the chilled butter below. 

Add in the chocolate chip and mix them in as well. 

Mix together the buttermilk and egg, then pour them into the flour/butter mixture. Mix together and gently knead a few times. Scoop the dough out onto a lightly floured work surface. 

Divide dough in half. Press each half into an 8-inch circle, then cut each circle into 8 wedges. That is cutting the circle in half, then quarters, finally cutting each quarter in half again. 

Place the wedges on a prepared baking sheet (I always use parchment on my cookie sheets). 

Brush with egg wash and sprinkle with sugar. Move quickly to the heated oven. 

Bake until the scones are golden brown, being careful not to overbake. 

Let them cook slightly before serving. If you won't be serving them right away, it is good to move them to cool on a wire rack, this will keep the bottom of the homemade scone from sweating. 

Tips and tricks

• Chilled butter is essential to making delicious flaky scones. To ensure this happens, let me share a few things you need to do. 
• Be sure all ingredients are on hand and ready to go. You don't want to be scrambling at the last minute. 
• Another really vital part of the process is to preheat the oven. The oven needs to be hot and ready to go when the scones are. 
• Using parchment paper for baking makes clean-up so much easier. 
• DO NOT overbake the scones. Whole wheat baked goods are notorious for being too dry. Adding extra liquid helps, which this recipe has, but even more important is not overbaking. 
• If you don't want to use egg wash to top the scones, you can also brush them with a bit of heavy cream. 
• While I used regular white sugar on the top of scones, you can also use turbinado sugar or raw sugar for topping prior to baking.
• If you want to mix up the flavor a little bit you can add in 2 tablespoons of orange zest to the buttermilk. I love the orange-chocolate combination.  

Why use baking powder and baking soda in this recipe?

1. Leavening Power:
   • Baking Powder: Baking powder is a leavening agent that contains a combination of an acid (usually cream of tartar) and a base (usually baking soda). When mixed with liquid and exposed to heat, it produces carbon dioxide gas, which helps the scones rise and become light and fluffy.
   • Baking Soda: Baking soda is an alkaline compound that requires an acid to activate it. It reacts with acidic ingredients in the dough, producing carbon dioxide gas, which contributes to the leavening process.
2. Balancing the pH:
   • Whole wheat flour tends to be more acidic than all-purpose flour. Including both baking powder and baking soda helps balance the pH of the dough. This is important for achieving the right chemical reactions and ensuring that the scones rise properly.
3. Flavor Enhancement:
   • Baking soda can contribute a slightly tangy flavor if there's enough acid in the recipe to activate it. This can enhance the overall flavor profile of the scones, especially when using ingredients like buttermilk or yogurt.
4. Texture Improvement:
   • The combination of baking powder and baking soda often results in a better-textured scone. Baking powder contributes to a more delicate crumb, while baking soda can enhance browning and contribute to a desirable exterior texture.

Keys to creating a perfect scone

• Use Cold Butter:
  • Incorporate cold butter into the dry ingredients. The cold butter creates pockets in the dough, contributing to flakiness and tenderness.
• Work Quickly:
  • Handle the dough as little as possible and work quickly, especially when incorporating the butter. Overmixing can lead to toughness in the final scones.
• Choose the Right Flour:
  • Use a good-quality flour, and consider using a combination of flours. Many recipes use a mix of all-purpose and whole wheat flours for flavor and texture.
• Add Leavening Agents:
  • Include the right combination of leavening agents, such as baking powder and baking soda, to achieve the desired rise and texture.
• Balance the Ingredients:
  • Ensure a balanced ratio of sugar, salt, and any additional flavorings. The right balance enhances the overall taste without overpowering the scone.
• Incorporate Liquid Wisely:
  • Add liquid gradually and only as much as needed. Too much liquid can make the dough sticky, affecting the texture of the scones.
• Preheat the Oven:
  • Ensure the oven is fully preheated before placing the scones in. A hot oven helps the scones rise properly.

Other whole wheat baked good recipes

• Breakfast
• Desserts
• White Whole Wheat Flour
• Whole Wheat Pastry Flour