Whole Wheat Cinnamon Chocolate Chip Scones With Map

Name: Whole Wheat Cinnamon Chocolate Chip Scones With Maple Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SCONES:; 2 cups Whole Wheat Flour; 1 cup Pastry Flour; 3 Tablespoons Natural Sweetener (like Truvia); 2 Tablespoons Natural Brown Sugar Blend (like Truvia); 1 Tablespoon Ground Cinnamon; 1 Tablespoon Baking Powder; 1/2 teaspoons Kosher Salt; 2 Large Eggs; 3/4 cups Milk (nut Milks Or Soy Milks May Be Substituted) Or A Bit More As Needed; 1 teaspoon Vanilla Extract; 1/2 cups Unsalted Butter, Cold And Cubed; 1 cup Semi-Sweet Chocolate Chips; 2 Egg Whites, Mixed With Below Amount Of Water; 1 Tablespoon Water; FOR THE MAPLE GLAZE:; 1/4 cups Unsalted Butter, melted; 3 Tablespoons Maple Syrup; 1 cup Confectioners' Sugar (more As Needed); 2 Tablespoons Milk (nut Milks Or Soy Milks May Be Substituted)

Servings: persons

FOR THE SCONES:
2 cups Whole Wheat Flour
1 cup Pastry Flour
3 Tablespoons Natural Sweetener (like Truvia)
2 Tablespoons Natural Brown Sugar Blend (like Truvia)
1 Tablespoon Ground Cinnamon
1 Tablespoon Baking Powder
1/2 teaspoons Kosher Salt
2 Large Eggs
3/4 cups Milk (nut Milks Or Soy Milks May Be Substituted) Or A Bit More As Needed
1 teaspoon Vanilla Extract
1/2 cups Unsalted Butter, Cold And Cubed
1 cup Semi-Sweet Chocolate Chips
2 Egg Whites, Mixed With Below Amount Of Water
1 Tablespoon Water
FOR THE MAPLE GLAZE:
1/4 cups Unsalted Butter, melted
3 Tablespoons Maple Syrup
1 cup Confectioners' Sugar (more As Needed)
2 Tablespoons Milk (nut Milks Or Soy Milks May Be Substituted)

1
Preheat your oven to 425 F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2
In a large bowl, whisk together the whole wheat flour, pastry flour, sweetener, brown sugar blend, cinnamon, baking powder and salt. Set aside.
3
In another bowl, whisk together the eggs, milk and vanilla extract. Set aside.
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.
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.
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.
7
Combine the egg whites and water in a small bowl. Brush the egg wash onto each scone generously.
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.
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.
10
Drizzle the glaze on top of each scone, letting it set completely. This should happen almost instantaneously.
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!

1294

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE SCONES:, 2 cups Whole Wheat Flour, 1 cup Pastry Flour, 3 Tablespoons Natural Sweetener (like Truvia), and more.

Yes, Whole Wheat Cinnamon Chocolate Chip Scones With Maple Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Cinnamon Chocolate Chip Scones With Maple Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions