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Whole Wheat Scones

Because I grind all my own wheat, I have to search for recipes that allow me to use only fresh ground flour or 100% whole wheat. However, most recipes call for half whole wheat and half white flour. While this may be better than an all white flour product, I prefer 100% whole wheat.

Unfortunately, not all recipes result in the same lovely product in the end when you use only fresh ground whole wheat. So when I find a recipe that does work, I get v. e. r. y. excited! Like this whole wheat scone recipe I found at Chocolate and Carrots. When you remove the chocolate chips, you can substitute just about anything you want for different flavors and new scone creations! (Note: I made a couple of minor substitutions.)


Whole Wheat Scones
from Chocolate and Carrots
1 1/2 cups whole wheat pastry flour (soft white wheat)
1/2 cup whole wheat flour (hard white wheat)
1 tablespoon aluminum-free baking powder
3 tablespoons cane sugar
1/8 teaspoon sea salt
5 tablespoons cold unsalted butter, cut into tiny pieces (1/4 inch or smaller cubes)
1/2 cup plain 0% fat Greek yogurt 
1/2 cup raw milk
1 cup total of add-ins (ie: chocolate chips, nuts, cranberries, apple slices, cinnamon, blueberries, orange zest, or perhaps a combination!)
optional toppings: raw sugar, powdered sugar icing, etc.






Preheat oven to 425°. Combine flours, baking powder, sugar and salt in a bowl and mix until well blended. Add butter to dry ingredients and mix until butter is spread throughout. Add whatever fun add-ins you wish to include. Gently mix in milk and yogurt until you’re able to switch to kneading it with your hands. Form dough into an 8 inch circle and cut into eight slices. Be sure to separate the slices and place on a baking sheet with parchment paper. To get that nice browning on top, brush with water and bake 15 minutes or until browned. 


Note: If desired, sprinkle the tops with raw sugar prior to baking. Or if you prefer, brush with water, bake, and after they cool, drizzle with icing.


weekend a few friends gathered for high tea to celebrate a birthday. Besides the Chocolate Chip Sconce and the Apple Raisin Cinnamon Scones, I made a few Blueberry Scones with Orange Zest and Orange Icing. Just be sure to use dried blueberries if you want to avoid blue scones!