If you’re looking for ways to whole wheat pastry flour, I recommend scones — particularly, Whole Wheat Chocolate Chip Scones.
Almost any type flour works for scones, but whole wheat pastry flour has a little less gluten so you can work the dough harder without making the scones tough. And then of course there’s the flavor factor. Whole wheat pastry flour adds just a slight taste of wheat without making the scones taste “health food-ish”.
Texture-wise, they are in the “crumbly and compact” category as opposed to the “fluffy and crusty”. They’re borderline cookie-like so keep that in mind. If you want fluffier and more cake-like scones, this may not be your recipe. However, if you want rich and flaky scones that travel well (I sent some to work with Todd), these are perfect.
- 240 grams (about 2 cups) whole wheat pastry flour
- 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 6 or 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.