Tender Chocolate Chip Whole Wheat Scone Recipe
This tender chocolate chip whole wheat scone recipe is perfect for breakfast, dessert, afternoon tea, or just snacking. They are also so simple to make.
Servings: 16
Cost: $6
Ingredients
- 1 cup white whole wheat flour
- 1 cup whole wheat pastry flour
- ½ teaspoon salt
- ⅓ cup granulated sugar Plus extra for sprinkling on top.
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 10 tablespoons butter
- ½ cup buttermilk
- 2 eggs One for the batter and one for the egg wash.
- 1 teaspoon vanilla
- 1 cup mini chocolate chips
- 1 tablespoon milk for egg wash
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.
- Mix together all the dry ingredients in a medium-sized bowl.
- In another smaller bowl, mix together the buttermilk, 1 egg, and vanilla. Set this aside.
- Cut chilled butter into ½-inch chunks then add them to the dry mixture.
- Break up the butter chunks into small pea-sized pieces, This can be done with your hands or with a pastry cutter.
- Add the buttermilk mixture to this and mix until all the dry ingredients are incorporated. Do not overmix.
- Add in the chocolate chips. Turn it out onto a lightly floured surface
- If you are cutting them into triangles as I did, divide it into 2 equal pieces, Gently press each into 2 8-inch circles. Cut each circle into 8 pieces. Cut it into quarters, then each quarter in half.
- Place each of these onto the lined baking sheet. Mix together the egg wash and brush it over the scones, then sprinkle with sugar. Move these to the oven and bake for 17 minutes.
- Remove and let them cool slightly before serving.
Notes
- 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.