Wholewheat chocolate chip scones

During the pre-pandemic times, the demand and request to bake something used to be during the vacation time. But with the onset of the pandemic and the online classes, with kids being home through the year, keeping their eating habits healthy has been a challenge. So I started baking quick bites that last for a couple of days, and they started loving the home baked goods, that they started asking for newer baked goods. And I picked up this recipe for scones from my goto website for tried and tested recipes - joyofbaking.com

I just substituted a cup of wholewheat, to make it healthier and was keeping my fingers crossed that it would turn out fine and it did! So without further ado, here is the recipe.

Recipe

Ingredients

1 cup - whole wheat flour

1 cup - maida or all-purpose flour

1/2 cup (113 g) - cold unsalted butter

1 tsp - baking powder

1/2 tsp - baking soda

1/4 tsp - salt

1/4 cup - granulated white sugar

2/3 or 3/4 cup buttermilk 

1 tsp - vanilla extract

Method 

Preheat the oven to 200 degrees C and prepare a baking sheet with parchment paper. 

Mix the whole-wheat, all-purpose flour, sugar, baking powder, baking soda and salt.

Cut the cold unsalted butter into the flour mix. Blend the butter into the flour mixture with your finger tips. Use a light touch,  the mixture should look like coarse crumbs. 

I used curd and water in equal proportion to make the buttermilk. Pour the buttermilk and vanilla essence into the flour-butter crumb mixture and lightly make a dough. Again do not knead, if you want the scones to turn out flaky. Mix in the chocolate chips. 

Transfer the dough to a lightly floured surface and roll into disc about an inch thick. Lightly flour, a cookie cutter and cut into circles and place on a baking sheet. Brush the top of the scones with milk. 

Bake in a pre-heated oven at 200 degrees C for about 18-20 minutes.

                                                    

Allow to cool on a baking sheet for about five minutes and let them cool completely on a wire rack. 

These are best when they are served a bit warm. But they do store well for a couple of days in an airtight container at room temperature. 

Verdict

These turned out so good that my daughters downed about two each when they were cooling down. And they wanted me to bake these frequently. They are mildly sweet and flaky. You could slice them in half and add butter or peanut butter spread if you prefer.