This is the fourth recipe I’ve shared with the Grain Mill Challenge. If you haven’t made scones you should really give it a try. They are easy and the final result is so tasty! This is a favorite recipe of mine, I added mini chocolate chips to my scones but you could also add dried fruit or just make them plain.
Whole Wheat Chocolate Chip Scones
Ingredients
2 cups whole-wheat flour
2 Tbsp sugar
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup chilled, unsalted butter
¾ cup buttermilk
1 egg yolk (save the white for topping the scone)
½ cup mini chocolate chips (op)
For the topping:
1 egg white
Sparkling sugar
Place the dry ingredients in a large bowl.
Combine dry ingredients.
Cut in the butter with a pastry blender.
Add the butter to the dry ingredients.
Whisk together the buttermilk and egg yolk and stir into the dry mixture until a dough forms.
Add buttermilk and egg yolk.
Transfer the dough to a lightly floured work surface, and gently and quickly knead in the optional chocolate chips.
Pat the dough into a flat disk about 7 inches across and cut into wedges.
Cut into wedges.
Transfer the disk to a parchment lined or slightly greased baking sheet. For crispier scones, separate the wedges; for softer, higher rising scones, leave them in a circle.
Brush the tops of the scones with the egg white and sprinkle with sparkling white sugar. Bake them in a preheated 375 degree oven for 25-27 minutes, check halfway through to turn the pan for even coking.
Removed the scones from the oven when they’re light, golden brown and cool them on a wire rack!
Whole Wheat Chocolate Chip Scones
About On The Home Front
"Four days a week I post and host the blog "On The Home Front". Topics covered are living frugally, gardening, pantry management, and recipes. I live in Vermont and during my 30 years of gardening I have completed both the Master Gardener and the Master Composter programs offered through the state extension bureaus. I am interested in providing delicious, nutritious, chemical-free food for my family. This includes grinding my own wheat berries to make my flour. I have used a WonderMill grain mill for over 17 years. I also garden organically, and what food we don't immediately consume I preserve to be enjoyed later. I love walking into my pantry and seeing the shelves filled with the garden's bounty! I also enjoy hearing great ideas and receiving feedback from my readers at http://homefront.prudentliving.com.
I am also a contributing editor for the online magazine "Prudent Living Magazine", this is a free online publication that comes out four times a year and helps readers to live a prudent more sustainable life. If you are interested in ways to save money that are practical and make sense check it out at PrudentLivingMagazine.com.
Grain Mill Wagon Challenge Experience: Participating in the WonderMill Grain Mill Challenge was a highlight of my fall. I have been using a WonderMill for awhile and love it. Participating in the challenge gave me the opportunity to try some new recipes in addition to my well loved recipes. A good friend shared a recipe using wild rice flour and for the first time I used my grain mill to grind some wild rice! The pancakes I made were delicious and very hearty! I look forward to using my grain mill in the future to try making other types of flour and of course I will continue to make my favorite whole wheat bread using freshly ground flour! If there is every another opportunity to partake in such a challenge I hope I have the opportunity to apply.
