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whole wheat chocolate chip scones

Whole Wheat Chocolate Chip Scones

Whole Wheat Chocolate Chip Scones are made with whole wheat pastry flour. The pastry flour helps keep the crumb soft and edges crispy.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Cookie Madness


  • 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.


Variations: Throw in a handful of dried cherries and/or pecans. Use frozen blueberries instead of chocolate chips.