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–+ servings
Scones with pansy flowers on top cooling on a wire rack.

Whole Wheat Scones

These whole wheat scones are tender, flaky, and lightly sweet with a rich, nutty flavor. Made with whole wheat pastry flour and ready in under 30 minutes, they are perfect for breakfast, brunch, or afternoon tea. Easy to customize with berries, pumpkin, or chocolate for every season.
5 from 3 votes
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Course: Bread, Breakfast, Dessert
Cuisine: English
Prep Time: 10 minutes
Cook Time: 12 minutes
Cooling Time: 20 minutes
Total Time: 42 minutes
Servings: 8 scones
Calories: 243kcal
Author: Carolyn Thomas
Cost: Varies

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

 
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.
 
Flavor Variations:
  • 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.
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.
 
Storage Instructions:
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.

Nutrition

Calories: 243kcal | Carbohydrates: 28g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 344mg | Potassium: 201mg | Fiber: 4g | Sugar: 3g | Vitamin A: 391IU | Calcium: 129mg | Iron: 1mg
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