If you’re looking for a good way to whole wheat pastry flour, I recommend scones — particularly, whole wheat chocolate chip scones!
Any type flour works for scones, but the whole wheat pastry has a little less gluten so you can work it more without making them tough. And then of course there’s the flavor and nutrition factor. These whole wheat chocolate chip scones (I threw in some dried cherries for Presidents Day) were among the best I’ve ever made though they are in the “crumbly and compact” category as opposed to the “fluffy and crusty”. These are borderline cookie-ish.
These tasted good and traveled well, too. Todd took them to work and got a few compliments from people who liked scones but had never tried them with whole wheat flour. Again, I used pastry flour. I think regular whole wheat flour might make the scones a little too dry.
- 2 cups whole wheat pastry flour (8 ½ oz)
- 2 tablespoons packed dark brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup unsalted butter, cut into chunks, European style if you have it
- 1/2 cup dark or semisweet chocolate chips
- 3/4 cup heavy cream plus extra for brushing
- 1 teaspoon vanilla extract, vanilla bean paste or vanilla butter & nut extract
- Preheat oven to 400 degrees F. Line a heavy duty baking sheet with parchment paper.
- Whisk the flour, sugar, baking powder and salt together in a bowl for about 15 seconds. Add the butter and mix with a pastry blender or your fingers until crumbly.
- Mix together the cream and vanilla and add to dry ingredients. With a heavy duty scraper, stir to make a somewhat dry dough. Add the chocolate chips and gently knead the dough just until it comes together. Transfer dough to a sheet of parchment or wax paper and shape into a 1 inch thick circle. It should be about 6 inches in diameter. Cut the circle into 8 wedges and arrange on the parchment lined baking sheet. Brush the wedges with a little extra cream and bake for 20 minutes or until edges are brown.