Ingredients
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2½ cups white whole wheat flour
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½ cup sugar
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2½ teaspoons baking powder
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½ teaspoon kosher salt
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6 tablespoons unsalted butter, chilled and chopped
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1 cup whole milk
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½ cup chocolate chips
Instructions
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Preheat the oven. Heat the oven to 400°F. Line a baking sheet with parchment paper.
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Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Cut in the butter. Add the chilled butter to the flour mixture. Use your fingertips, a pastry blender, or two knives to work it in until the mixture resembles coarse meal.
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Add the milk and chocolate chips. Pour in the milk and add the chocolate chips. Gently mix until just incorporated. The dough may look slightly dry at first, but let it rest for a few minutes so the flour can absorb the milk.
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Shape the dough. Transfer the dough to a lightly floured surface. Gently press it into a circle about 1 inch thick.
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Cut into wedges. Slice the dough into wedges and arrange them on the prepared baking sheet, leaving space between each piece.
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Bake. Bake for about 25 minutes, or until the scones are golden brown and cooked through.
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Cool and serve. Immediately transfer the scones to a wire cooling rack. Serve warm or at room temperature.
Notes
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Keep the butter cold: Chilled butter helps create a tender, flaky texture. Avoid letting it soften before mixing.
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Don’t overwork the dough: Mix only until the ingredients come together. Overmixing can make the scones dense.
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Let the dough rest: If the mixture looks slightly dry, give it a few minutes before adding extra liquid.
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Flour your hands lightly: Whole wheat dough can be a little sticky. A light dusting of flour makes shaping easier.
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Watch the edges: The scones should be golden brown when ready. Avoid overbaking, which can dry them out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: British
