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Homemade Whole Wheat Chocolate Chip Scones photo

Whole Wheat Chocolate Chip Scones

These Whole Wheat Chocolate Chip Scones are a heavenly blend of flavors! Flaky, buttery, and packed with chocolate chips, they're perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Scones:
  • 1 cup whole wheat flour
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon salt
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1/3 cup light brown sugar packed
  • 1 teaspoon orange zest optional
  • 1 stick unsalted butter VERY cold and cut into tiny pieces (4 ounces)
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat sour cream
  • 3 tablespoons milk any type will work
  • 1 cup chocolate chips
  • 1 large egg beaten (for egg wash)
  • 1 teaspoon milk or water for egg wash
  • 2 tablespoons turbinado sugar for sprinkling (optional)

Equipment

  • Mixing bowls
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper
  • Whisk
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Preheat the Oven - Preheat your oven to 400°F (200°C).
  2. Step 2: Mix Dry Ingredients - In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, salt, baking powder, baking soda, brown sugar, and orange zest (if using).
  3. Step 3: Incorporate the Butter - Add the VERY cold, diced butter to the flour mixture. Using a pastry cutter or fork, combine the butter until the mixture resembles coarse crumbs.
  4. Step 4: Add Wet Ingredients - In a separate bowl, mix together the beaten egg, vanilla extract, sour cream, and milk. Pour this wet mixture into the bowl of dry ingredients and gently stir until just combined.
  5. Step 5: Fold in the Chocolate Chips - Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
  6. Step 6: Shape the Scones - Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick. Cut the circle into 8 wedges.
  7. Step 7: Prepare for Baking - Place the scones on a parchment-lined baking sheet. Brush the egg wash over the tops and sprinkle with turbinado sugar if desired.
  8. Step 8: Bake - Bake the scones for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean.
  9. Step 9: Cool and Enjoy - Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature!

Notes

  • Use cold butter for flaky scones.
  • Don’t overmix the dough to avoid tough scones.
  • Store leftovers in an airtight container for up to 3 days.