This is the fifth recipe I’ve shared with the Grain Mill Challenge. If you haven’t made scones you should really give it a try. They are so easy and the final result is so tasty! This is a favorite recipe of mine, I use mini chocolate chips but you could also used dried fruit.

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
Sparkling sugar

Place the dry ingredients in a large bowl.


Cut in the butter with a pastry blender.

scones, prudent living

Whisk together the buttermilk and egg yolk and stir into the dry mixture until dough forms.

prudent living, whole wheat

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!

whole wheat

Whole Wheat Chocolate Chip Scones

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