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Whole Wheat Maple Chocolate Chunk Scones

Scones made with white whole wheat flour and chocolate chunks
Course Breakfast
Cuisine American
Keyword Maple, Scones
Prep Time 20 minutes
Cook Time 25 minutes
Dough Freezing 20 minutes
Total Time 1 hour 5 minutes

Equipment

  • Pastry Mat

Ingredients

  • 1 1/3 cups white whole wheat flour 190 grams
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt plus a pinch omit pinch if using salted butter
  • 6 tablespoons very cold unsalted butter frozen if you have time
  • 1/4 cup sour cream
  • 1/4 cup pure maple syrup
  • half an egg yolk Just crack egg in a cup and scoop a little out
  • 3 tablespoons buttermilk or milk with a squeeze of lemon juice
  • Handful of frozen blueberries OR chopped dark chocolate

Maple Glaze

  • 2 tablespoons maple syrup
  • 1/4 teaspoon vanilla
  • 1/3 cup confectioners' sugar

Instructions

  • In a mixing bowl, combine the flour, baking powder, baking soda and salt and mix thoroughly.
  • With a flat grater, shred the butter into the flour mixture, stopping occasionally to toss. You should have a coarse mixture with some larger chunks of butter scattered throughout.
  • Mix together the sour cream, maple syrup and half egg yolk (1 teaspoon of egg yolk). Add to the dry mixture and stir until blended. Add milk one tablespoon at a time just until mixture is moistened. You may not need all the milk. You don’t want it to be too wet.
  • Empty mixture onto the work surface (pastry mat, hopefully). Use your hands to flatten it and gently knead in floury bits of dough Press into a slab and fold over on itself once or twice, adding more flour if needed to keep it from sticking. Sprinkle chocolate over the slab and fold over on itself again. Shape your slab into a log that’s about 10 inches long and 1 ½ to 2 inches thick. Cut the log into 5 chunks
  • Put the chunks in the freeze while you preheat the oven.
  • Preheat the oven to 400 degrees F.
  • When oven is preheated, remove your scone chunks from the freeze and gently nudge them into rounds. Arrange them on a parchment lined baking sheet. If you are not planning on using the glaze, you may want to brush with some cream and sprinkle with sugar.
  • Bake at 400 for 10 minutes, then reduce heat to 350 and bake for another 18 to 20 minutes. They will brown considerably, but should not burn.
  • Let the scones cool for about 5 minutes while you make the glaze.
  • To make the glaze, put the 2 tablespoons of maple syrup and 1/4 teaspoon of vanilla in a 2 cup glass measure or in a bowl. Add the confectioners’ sugar 1 tablespoon at a time until glaze reaches desired consistency.
  • Spread a little maple glaze over the warm scones. If you want, you can sprinkle the tops with a little salt.