I’ve been running out to Starbucks to buy a scone for an afternoon snack lately and to pay $3 for that sugar filled bomb just doesn’t sit well with me. So I decided to make some healthy scones. Fortunately, Orangette has a apricot scone recipe this week and it looked simple enough and I get to use my whole wheat flour *yay*. I have an abundance of chocolate chips in my pantry (because J is a self-declared “chocolate-chip man”) and have not gotten to using any of it yet, so I thought I would substitute the apricots with the chocolate chips. I also used regular whole wheat flour instead and it turned out pretty good still.
Whole Wheat Chocolate Chip Scones (adapted from Orangette)
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp. baking powder
½ tsp. table salt
4 Tbsp. (½ stick) cold unsalted butter, cut into ½-inch cubes
¼ cup sugar
½ cup semi-sweet chocolate chips
½ cup half-and-half, plus more for glazing
1 large egg
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flours, baking powder, and salt. Using your hands, rub the butter into the flour mixture, squeezing and pinching with your fingertips until there are no butter lumps bigger than a large pea. Add the sugar and chocolate chips, and whisk to incorporate.
Pour the half-and-half into a small bowl, and add the egg. Beat with a fork to mix well. Pour the wet ingredients into the flour mixture, and stir (with the fork; it works fine) to just combine. The dough will look shaggy and rough, and there may be some unincorporated flour at the bottom of the bowl. Don’t worry about that. Using your hands, gently press and shape the dough, so that it holds together in a messy clump. Turn the dough and any excess flour out onto a board or countertop, and press and gather and knead it until it just comes together. Ideally, do not knead more than 12 times. As soon as the dough holds together, pat it into a rough circle about 1 ½ inches thick. Cut the circle into 8 wedges (and then I halved each wedge because I like my scones British-style, smaller than those gigantic ones here in the US).
Put the wedges on the prepared baking sheet. Pour a splash of half-and-half into a small bowl. Using a pastry brush, brush the tops of the scones with a thin coat to glaze. Bake for about 15 minutes, or until pale golden. Transfer to a wire rack to cool slightly. Serve warm – with butter, if that’s your style.
Note: If you plan to eat them within a day or two, store the scones in an airtight container at room temperature. For longer storage, seal them in a heavy plastic bag or container, and freeze them. Before serving, bring them to room temperature. Either way, reheat them briefly in a 300°F oven. They’re best served warm.
These are really good scones. I thought my first attempt at baking scones will turn out disastrous, but they did not. I like how the recipe is not too sweet, allowing the sweetness of the chocolate to come through. The only other modification I would make is to add more chocolate chips.
This will be my default scone recipe from now on. I will try diff ingredients in time to come…caramelized onions and pine nuts scone, anyone? 🙂