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
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
Place the dry ingredients in a large bowl.
Cut in the butter with a pastry blender.
Whisk together the buttermilk and egg yolk and stir into the dry mixture until a dough forms.
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.
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!