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1
Preheat your oven to 425 F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
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2
In a large bowl, whisk together the whole wheat flour, pastry flour, sweetener, brown sugar blend, cinnamon, baking powder and salt. Set aside.
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3
In another bowl, whisk together the eggs, milk and vanilla extract. Set aside.
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4
Into the bowl with the dry ingredients, add the cold, cubed butter. Work the butter into the flour with your hands or a pastry cutter until coarse crumbles form. Stir the wet ingredients into the flour and butter mixture just until the dough comes together. You will want a soft, but firm dough. If you find the dough too firm, add a tablespoon of milk at a time until it is easier to work with. Fold in the chocolate chips.
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5
Pour the dough out onto a generously floured work surface, and form into an 8x8-inch circle. The circle should be quite thick. Wrap the dough in plastic wrap and place in the freezer for 30 minutes.
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6
Remove the dough from the freezer and remove the plastic wrap. Place the dough on the prepared baking sheet, reforming the circular shape as needed. Cut the dough into 8 equal-sized wedges with a very sharp knife and space them apart so they don't crowd one another.
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7
Combine the egg whites and water in a small bowl. Brush the egg wash onto each scone generously.
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8
Bake the scones for 15-20 minutes or until golden brown on top. Remove from oven and set aside to cool completely before you glaze them.
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9
To make the glaze, whisk together the butter, syrup, confectioners' sugar and milk in a small bowl until smooth and creamy. If the glaze is too thick, add more milk until you reach the right consistency.
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10
Drizzle the glaze on top of each scone, letting it set completely. This should happen almost instantaneously.
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11
Serve the scones immediately with a hot cup of tea! The scones may be stored in an airtight container for up to a week. Enjoy!
