I love scones. I never tried baking them myself until just a few years ago. For some reason I was intimidated by them. Getting the dough to the right consistency and patting it into the perfect circle seemed like a daunting task.
And then one day I tried it.
And I liked it.
And I've been making them myself ever since.
They actually are quite easy to make. I have no idea why I was so scared before. Now I feel like a scone master. A jedi of sorts. Yes, I am a dork.
But these chocolate chip scones made with whole wheat flour pastry are delicious. Not too sweet and nice and fluffy. And perfect with a hot cup of coffee.
Whole Wheat Chocolate Chip Scones
2 1/2 cups Whole Wheat Pastry Flour (I love Bob's Red Mill)
1/2 tsp salt
1/4 cup sugar
2 1/4 tsp baking powder
6 Tbsp cold, unsalted butter, cut into cubes
3/4 cup heavy cream
2 tsp pure vanilla extract
1 1/2 cups chocolate chips
Vanilla sugar or sparkling sugar, for topping, if desired
Preheat the oven to 400 degrees and lightly grease, or line with parchment paper, a baking sheet.
In a medium sized bowl, whisk together the flour, salt, sugar, and baking powder until combined. Add the butter cubes and with a pastry cutter, or fork, work the butter in until the mixture is crumbly.
Whisk together the cream , eggs, and vanilla and add it to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.
Transfer the dough to a floured board or counter. Gently work the dough until it comes together and pat it into a round ball. Transfer the dough to your prepared pan and press it into an 8" circle. Sprinkle the dough with the vanilla or sparkling sugar. (I have vanilla bean sugar from Beanilla and it's absolutely amazing. Perfect topping for these scones!) Using a sharp serrated knife, slice the dough into 8 large triangles, keeping the circle together.
Bake the scones for about 25 minutes, until they are cooked through and golden brown on top. Remove from the oven, and serve warm. Store leftover scones in an airtight container.