Whole Wheat Cinnamon Chip Scones

Crumbly and just a hint of sweetness.

Let’s face it, scones aren’t really healthy. All that heavy cream, butter and white flour…three things we’re told are ultimately unhealthy. So, in an effort to make things a little bit better, I changed things up a bit. 

Whole wheat flour is supposed to be healthier, so I replaced the typical white flour with whole wheat pastry flour. I also replaced heavy cream with 1% milk, and reduced the amount of butter in the recipe.

2 cups whole wheat pastry flour
1 tbsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
2 tbsp sugar
3 tbsp unsalted butter, cut into pieces and chilled
1/4 cup cinnamon chips
2/3-3/4 cup 1% milk

1. Pre-heat oven to 450ºF. Combine dry ingredients (flour, baking powder, salt, cinnamon and sugar). Either whisk the ingredients together or pulse in a food processor until mixed.

2. Add the butter, and grind into flour mixture with fingertips or pulse in food processor until sandy. 

3. If using a food processor, place the flour mixture in a large bowl. Add the cinnamon chips to the flour mixture and mix with hands or wooden spoon.

4. Add 2/3-3/4 cup 1% milk until the dough has not quite come together. 

5. Line a baking sheet with a silicon baking mat or parchment paper.

6. Turn the dough and the floury bits out onto a lightly floured countertop. Squeeze floury dough a couple of times until it holds together (or knead once or twice), then flatten into an 8-inch round. Cut into eight pieces and place two inches apart on the baking sheet.

7. Bake at 450ºF until golden brown on top, about 12-15 minutes.

8. Remove from oven and place on a wire rack to cool. Texture improves upon cooling.

Per serving
Cal: 210kC Carbs: 32g Fat: 7g Protein: 4g Sugar: 9g

The Process:

Flour, Butter, Milk, Cinnamon Chips,
Salt, Sugar, Baking Soda, Ground Cinnamon

Step 1: Mix together dry ingredients.

Step 2: Spread butter on top of dry ingredients and pulse to mix.

After butter has been mixed in.

Step 3: Add cinnamon chips and mix with wooden spoon or rubber spatula.

Step 4: Add milk and mix until it starts to come together.
Step 6: Turn floury dough out onto a lightly-floured countertop.

Step 6: Knead once or twice and pat into an 8-inch round. Then cut into 8 pieces.
Golden on top.

The whole wheat makes this scone a bit on the dense side, but the sugar and cinnamon chips lighten it up just enough to be tasty and not overpoweringly sweet. 

This entire recipe was an experiment, but I’m, overall, pleased with the way it turned out. It would have tasted very well with a spoonful of raspberry curd, but, alas, I had none tonight to accompany my scones. Perhaps in the morning, I’ll head out and buy some to join day old scones.


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