These tender, flavorful whole wheat scones are lightened up with reduced fat milk and enriched by the use of whole wheat. This smaller recipe makes 8 scones, ideal for breakfasts in smaller households.
I love scones. Love them.
I’m pretty sure I’d never tasted one until I took it upon myself to try out a scone recipe a few years ago, but there’s been no going back since. They’re very similar to biscuits, but generally sweeter (or maybe that’s just how I make them) and loaded with more “fun stuff” (in this case, chunks of premium semi-sweet chocolate…yum).
After I arrived home from the gym Saturday morning, I was craving scones (OK, I’m usually craving them at any given time but I was especially craving them this particular morning). These scones came to life because I wanted 1) a relatively small batch (8 scones is still a lot for a household of 2, but it’s manageable over a weekend) and 2) after the gym I wanted something at least slightly healthier than my other scone recipes.
For my first go-round with this recipe, I used coconut oil instead of butter and the flavor was admittedly more bland than I would’ve liked. I also realized (after the first batch) that coconut oil did not have any less fat (saturated or otherwise) or calories than butter and I did a quick Google search and found that there is actually a lot of debate about whether or not coconut oil is any better for you than butter is.
So, for my following renditions, I subbed in salted butter for the coconut oil and the scones came out perfectly.
Perfectly tender with just enough sweetness and buttery flavors… and let’s not forget those lovely chunks of chocolate. I recommend using a premium darker chocolate; I used a bar of Ghirardelli semi-sweet chopped into chunks.
As with all scones, these are best served warm, shortly after removal from the oven (though these did well being re-heated in the microwave the next day, too).
Reduced fat, whole wheat, and bits of chocolate… what more could you ask for?
I hope these scones find you well this Monday. Enjoy!
- 2 Tbsp milk
- 2 Tbsp granulated sugar
- 2 Tbsp oats
- Preheat oven to 375 and line cookie sheet with parchment paper.
- In large bowl, combine flours, sugar, baking powder, and salt.
- Cut in cold butter with pastry cutter until mixture resembles coarse crumbs.
- Create a crater in the center of the dry ingredients and gently whisk together egg, milk and vanilla.
- Stir into dry ingredients until combined and stir in chocolate chunks (you may have to knead the ingredients a bit with your hands to form a cohesive ball).
- Transfer contents to clean, lightly floured surface and form into slightly flattened 8-inch circle and cut into 8 wedges.
- Transfer to cookie sheet and brush with milk and sprinkle granulated sugar and oats.
- Bake on 375F for 17 minutes.