So how was everyone’s weekend? We were pretty low-key around here. I am definitely fighting an uphill battle with a sickness I can’t quite put my finger on. I think it’s a combination of the winter time blues, a head cold and some sinus issues. Thankfully, I had these scones and about 25 cups of tea to get me through the weekend. This did not upset me. I feel like it’s the perfect remedy!
What do you think?
I’m all about the scones lately, and I think Zach could agree. He’s a scone hoarder, and I kind of like that about him. I like when I cook up a recipe that another person thoroughly enjoys. Why else would I be in this whole blog business?!
These whole wheat cinnamon chocolate chip scones are just perfect, you guys. I like to make scones because they keep for a couple of days and make eating breakfast less daunting. It’s also a great breakfast snack for on-the-go, and they are soooo good.
Loaded with chocolate chips, these scones are packed with whole wheat flour, the perfect sweeteners and a heavy dose of cinnamon.
They are easy to make too! A simple dough is made with whole wheat flour, a bit of pastry flour, Truvía Sweeteners, eggs, milk, cinnamon, chocolate chips and some basic baking essentials.
Form this dough into an 8x8inch disc on a generously floured work surface. Wrap it up and freeze it for just a half hour or so. After it has chilled, place it on a prepared baking sheet and cut it into wedges. Brush on a heavy dose of egg wash and bake to a golden perfection in a 425 degree F oven.
Now the glaze…the glaze is my favorite part. Made up of confectioner’s sugar, butter, maple syrup, vanilla extract and milk, this glaze just sends these scones over the top!
So, head down to your local Target and pick up some Truvía Sweeteners. They are all so scrumptious; and don’t forget the tea. Target has more varieties of Bigelow Tea than you’ll know what to do with and I love their Vanilla Chai Black Tea with these whole wheat cinnamon chocolate chip scones!
Two more things before I sign off today: do you guys use Target’s Cartwheel? It’s the super amazing app from Target, and I’m not kidding you when I say that I literally use it every time I go to Target. It’s great and can save you a ton of cash. The app is 100% free, and it is so easy to use. If you are not signed up, visit cartwheel.target.com or download the Cartwheel mobile app to join and start saving immediately. There’s a 10% off your purchase deal on Truvía products on there right now, sooo bonus!
If you would like to try Truvía Natural Sweetener before purchasing, please request your free sample at truvia.com/freesample today!
Recipe for these super scrumptious whole wheat cinnamon chocolate chip scones with maple glaze is below! Have a great day everyone! xo
P.S. There will be no beer pairing today. Instead pair these chocolate chip scones with a Bigelow Vanilla Chai Black Tea!
Whole Wheat Cinnamon Chocolate Chip Scones with Maple GlazePrint Pin Rate
Whole Wheat Cinnamon Chocolate Chip Scones
- 2 cups whole wheat flour
- 1 cup pastry flour
- 3 tablespoons Truvía® Natural Sweetener
- 2 tablespoons Truvía® Brown Sugar Blend
- 1 tablespoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 3/4 cups milk nut milks or soy milks may be substituted
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter cold and cubed
- 1 cup semi-sweet chocolate chips
- 2 egg whites mixed with a tablespoon of water
- 1/4 cup unsalted butter melted
- 3 tablespoons maple syrup
- 1 cup confectioner's sugar
- 2 tablespoons milk nut milks or soy milks may be substituted
- Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together the whole wheat flour, pastry flour, Truvía® Natural Sweetener, Truvía® Brown Sugar Blend, cinnamon, baking powder and salt. Set aside.
- In another bowl, whisk together the eggs, milk and vanilla extract. Set aside.
- To 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 that the dough is too firm, add a tablespoon of milk at a time until it is easier to work with. Fold in the chocolate chips.
- Pour the dough out onto a generously floured work surface, and form into an 8x8inch circle. The circle should be quite thick. Wrap the dough in plastic wrap and place in the freezer for 30 minutes.
- 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 overcrowd one another. Brush the egg wash onto each scone generously.
- Bake the scones for 15-20 minutes or until golden brown on top. Remove from heat and set aside to cool completely before you glaze them.
- To make the glaze, whisk together the butter, syrup, confectioner's 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.
- Drizzle the glaze on top of each scone, letting it set completely. This should happen almost instantaneously.
- Serve the scones immediately with a cup of Bigelow Vanilla Chai Black Tea.
- The scones may be stored in an airtight container for up to a week. Enjoy!