Tender, flaky, and lightly sweet, these whole wheat scones are everything a good scone should be. Made with whole wheat pastry flour, they bake up soft on the inside with delicate layers and just enough structure to hold their shape.
Just like our whole wheat biscuits, the natural nuttiness of whole wheat gives these scones a rich, comforting flavor, while cold butter and high heat create that classic bakery-style crumb. Whether served warm with this homemade butter recipe or dressed up with edible flowers, these whole wheat scones feel special without being fussy.
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Quick Look at This Recipe
- ✅ Recipe Name: Whole Wheat Scones Recipe | Flaky, Tender & Naturally Wholesome
- ✅ Ready In: 45 minutes
- ✅ Yield: 8 scones
- ✅ Calories: 250 per scone
- ✅ Tools: Mixing bowl, pastry cutter, and baking sheet
- ✅ Freezer Friendly: Yes; cool completely, wrap well, and freeze up to 3 months.
- ✅ Why You'll Love It: Tender and flaky with a lightly sweet, nutty flavor, made with wholesome whole wheat pastry flour and perfect for breakfast or brunch.
- ✅ Tip: Choose whole wheat pastry flour or finely ground soft wheat for a lighter crumb.
What Makes This Recipe Unique?
When it comes to the importance of a healthy breakfast, these scones are a staple in our kitchen for good reason. They come together quickly and feel both nourishing and indulgent.
- Wholesome - This recipe works with store-bought whole wheat pastry flour or home-milled flour for a tender texture and delicious flavor. If you are considering getting into home flour milling, check out our comparison guide to help you choose the best grain mill for your homestead.
- Perfect Texture - A perfect balance of hearty and flaky without feeling dense.
- Simple - Cooking from scratch just the way we like it. Ready from start to finish in under 45 minutes.
- Versatile - Lightly sweet and easy to customize with seasonal add-ins, this recipe is both beautiful enough for brunch and simple enough for everyday baking.
Key Ingredients
For a full list of ingredients and measurements, check out the recipe card below.
- Whole Wheat Pastry Flour - I love using fresh-milled flour, but store-bought whole wheat pastry flour also works great.
- Butter - We love this homemade butter recipe.
- Milk - Whole milk produces the most tender whole wheat scones, or for extra fluffiness, substitute this cultured buttermilk recipe.
- Apple Cider Vinegar - ACV helps prevent the gluten in the flour from overdeveloping, which can make your scones tough. We use our apple scrap vinegar for baking, and it works great.
Variations for Whole Wheat Scones
One of the best things about whole wheat scones is how easily they adapt to different flavors.
- Pumpkin - Add homemade pumpkin puree, cinnamon, nutmeg, cloves, and chopped pecans for a cozy fall version.
- Chocolate - Fold in chocolate chips for a crowd-pleasing treat that feels extra indulgent.
- Cranberry - Dried cranberries and orange zest add a bright, slightly tart flavor that works year-round.
- Blueberry - Fresh or frozen blueberries paired with cinnamon are a classic. Lemon zest takes this variation to the next level.
- Raspberry - Raspberries and lemon zest create a beautifully balanced sweet-tart scone.
Homesteading Hack: Freeze-dried berries are a great alternative when fresh fruit is out of season. You may need to add a bit more liquid or rehydrate them before mixing them into the dough.
How to Make Whole Wheat Scones
Step 1: Preheat oven to 450°F. In a bowl, mix together flour, baking powder, sugar, cream of tartar, and salt.
Step 2: Cut in your grated butter with a pastry cutter or with cold hands until your mixture looks like coarse cornmeal with an occasional pea in it. Make a well in the center and add the milk, egg, and vinegar.
Step 3: Stir gently until the dough forms a ball. Lightly flour your work surface, turn out your dough, and knead about ten times.
Step 4: Roll or pat your dough out to a circle about ½” thick.
Step 5: Use a sharp knife to cut the circle into eight equal wedges, like slices of pizza.
Step 6: Place scones on a baking sheet and bake for 9 minutes.
Step 7: If applying pansies, gently wash them in cool water and pat dry. When the 9-minute cook time is up, remove the scones from the oven but leave the oven on. Brush the top of one scone with egg white wash. Place prepared pansies on the coated scone in whatever pattern you choose. Brush the pansies all over with egg wash. Repeat with each scone. If desired, sprinkle scones with sugar. Return scones to the oven and bake for another 3 minutes.
Step 8: Remove the scones from the oven and transfer to a cooling rack. Once the scones are cool, slather with butter or clotted cream and serve with a pot of tea.
Tips for Perfect Whole Wheat Scones
- Use fresh baking powder for the best rise.
- Choose whole wheat pastry flour or finely ground soft wheat for a lighter crumb.
- Keep the butter cold to create flaky layers.
- Measure flour carefully and avoid packing it into the cup.
- Mix just until combined to prevent tough scones.
- Pat the dough gently rather than rolling it out.
- Use a sharp knife for clean cuts that rise evenly.
- Bake just until golden to avoid drying them out.
- Let the scones cool slightly so the crumb can set properly.
How to Store Whole Wheat Scones
Whole wheat scones are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for 2 to 4 days. They can be served warm or at room temperature with jam, honey, sweetened cream, or your favorite spread.
To freeze unbaked, shape and cut the whole wheat scones, then freeze on a baking sheet until solid. Transfer to a freezer-safe bag and freeze up to 3 months. Bake from frozen at 450°F, adding 2 to 3 minutes to the bake time.
To freeze baked, cool completely, wrap well, and freeze up to 3 months. Thaw at room temperature or warm in a 300°F oven until heated through.
FAQs
Yes. Whole wheat pastry flour works best, giving you a tender crumb with a wholesome, nutty flavor.
Once the liquid is added, the dough should be shaped and in the oven within 15 minutes to keep the butter cold and the scones light.
Absolutely. Wheat flour bakes up beautifully in scones, especially when paired with cold butter and high heat.
Cold butter, a hot oven, fresh leavening, and minimal handling make all the difference.
The Homestead Kitchen
This recipe for whole wheat scones was featured in issue No.32 of the Homestead Kitchen magazine. If you desire a life of self-reliance but find yourself scrolling through social media, watching the lives of others who are fulfilling YOUR dream, then this magazine was designed just for you.
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Did you make these whole wheat scones? If so, please leave a star rating ⭐ and your comments in the recipe card below. Then, snap a photo and tag us on social media @homesteadingfamily so we can see!
Whole Wheat Scones
Equipment
- Large Mixing Bowl
- pastry cutter
- knife
- Baking Sheet
- cooling rack
Ingredients
- 2 ¼ cups whole wheat pastry flour
- 1 Tablespoon baking powder
- 1 ½ Tablespoons sugar
- ½ teaspoon cream of tartar
- ¼ teaspoon salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
- ½ cup butter We love this homemade butter recipe.
- ⅔ cup whole milk For extra fluffiness, substitute this cultured buttermilk recipe.
- 1 whole egg Use farm-fresh eggs if you have them.
- 1 Tablespoon apple cider vinegar We use our apple scrap vinegar for baking, and it works great.
- 16 fresh pansy flowers optional and stems removed
- 2 egg whites for egg wash
Instructions
- Preheat oven to 450°F.
- Mix together flour, baking powder, sugar, cream of tartar, and salt.
- Cut in your grated butter with a pastry cutter or with cold hands until your mixture looks like coarse cornmeal with an occasional pea in it.
- Make a well in the center and add the milk, egg, and vinegar.
- Stir gently until the dough forms a ball.
- Lightly flour your work surface, turn out your dough, and knead about ten times.
- Pat your dough out to a circle about ½” thick.
- Use a sharp knife to cut the circle into eight equal wedges, like slices of pizza.
- Place scones on a baking sheet and bake for 9 minutes.
- While the scones are baking, gently wash the pansies in cool water and pat dry.
- When the 9-minute cook time is up, remove the pan from the oven but leave the oven on.
- Brush the top of one scone with egg white wash.
- Place prepared pansies on the coated scone in whatever pattern you choose.
- Brush the pansies all over with egg wash. Repeat with each scone.
- If desired, sprinkle scones with additional sugar.
- Return scones to the oven and bake for another 3 minutes.
- Remove the scones from the oven and transfer to a cooling rack.
- Once the scones are cool, slather with butter or clotted cream and serve with a pot of tea.
Notes
- Use fresh baking powder for the best rise.
- Choose whole wheat pastry flour or finely ground soft wheat for a lighter crumb.
- Keep the butter cold to create flaky layers.
- Measure flour carefully and avoid packing it into the cup.
- Mix just until combined to prevent tough scones.
- Pat the dough gently rather than rolling it out.
- Use a sharp knife for clean cuts that rise evenly.
- Bake just until golden to avoid drying them out.
- Let the scones cool slightly so the crumb can set properly.
- Pumpkin – Experience the warm and comforting flavors of fall with pumpkin-infused scones. Enhance the dough with pumpkin puree, cinnamon, nutmeg, pecans (or nuts of choice) and a touch of cloves for a seasonal treat.
- Chocolate – Who doesn’t love a chocolate version? Tossing in chocolate chips gives an added sweetness and a flavor profile that tends to be a crowd favorite.
- Cranberry – Enjoy the tartness of cranberries in these scones, perfect for any time of the year. Incorporate dried cranberries and orange zest into the dough to add a burst of flavor and a festive touch.
- Blueberry – Bursting with juicy blueberries, these scones offer a pop of sweetness in every bite. Mix in fresh or frozen blueberries and cinnamon to the basic whole wheat scone recipe for a vibrant twist. Add some lemon zest to take the flavor to the next level.
- Raspberry – Indulge in the tart and tangy taste of raspberries with these fruity scones. Add fresh or frozen raspberries and lemon zest to the dough to infuse it with a delectable flavor.
