If you saw my whole wheat blueberry scones and thought to yourself, “agh. Those look good but…if only those blueberries were chocolate chips!!!” then this post is for you.
I’m not going to say you should have wished for a million bucks but…you should have wished for a million bucks. Because I’m here to deliver.
These whole wheat chocolate chip scones aren’t too sweet, crunchy on the outside and soft on the inside. Perfect for an afternoon snack with coffee or for breakfast if that’s your style. Hey, that’s my style.
Not to mention — whole wheat flour, dairy-free, and not even enough sugar to make it count as dessert. Enjoy!
Whole Wheat Chocolate Chip Scones
- 1 + 1/2 cup whole wheat pastry flour
- 1/3 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 TBSP coconut yogurt or Greek yogurt
- 1 egg white
- 1/2 teaspoon vanilla extract
- Dash cinnamon
- 4 TBSP earth balance vegan butter
- 1 cup chocolate chips
cinnamon & 1/2 TBSP more coconut sugar for dusting on top of dough after spraying with coconut oil
In a medium bowl, combine whole wheat pastry flour, baking powder, baking soda, and coconut sugar. In a separate bowl, combine melted (cooled) butter, vanilla, yogurt, and egg white. Add wet ingredients to dry and mix - the dough should be crumbly. You will need to mould with your hands for it to come together! Very gently, fold in chocolate chips. Knead about 10 times on a floured countertop. Mould into a circle about 8 inches wide, and place on coconut oil sprayed baking sheet. Spray top of dough lightly and sprinkle with cinnamon and coconut sugar. Feel free to press more chocolate chips on top. Cut dough into 8 pieces, ensuring that they all have a bit of space between them (yes, BEFORE baking!) Bake on 400 degrees for 15 minutes or until sides are golden brown. Best served warm & immediately!