Whole Wheat Chocolate Chip Scones
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Whole Wheat Chocolate Chip Scones
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Classic and crumbly chocolate chip scones made with whole wheat flour!
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Ingredients
- 1 cup whole wheat flour
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup light brown sugar, packed
- 1 teaspoon orange zest (optional)
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1/2 cup full-fat sour cream
- 3 tablespoons milk (I used full-fat but any type will work)
- 1 cup chocolate chips
For the egg wash:
- 1 large egg, beaten
- 1 teaspoon milk or water
- 2 tablespoons turbinado sugar, for sprinkling (optional)
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Instructions
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside. In a large bowl mix together flour, salt, baking powder, baking soda, sugar, and orange zest.
- Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
- In a small bowl, whisk together the egg, vanilla, sour cream, and milk, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
- Add in the chocolate chips and gently fold them into dough with a spatula.
- Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet. Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
- Bake for 18-20 minutes, or until the tops are lightly golden brown.
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