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Whole Wheat Chocolate Chip Scones

Author Samah Dada


  • 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


  1. 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!