Whole Wheat Double Chocolate Scones are secretly healthy! A delicious and tender, lightly sweet scone with chocolate chips and cocoa powder, which hides the flavor of whole wheat flour!
In a large mixing bowl, combine flours, cocoa powder, brown sugar, baking powder, baking soda, and salt. Using a pastry cutter or 2 knives, cut in cold butter until mixture resembles crumbs; not all crumbs will be the same size. Add mini chocolate chips.
Add yogurt mixture. Stir gently with a fork until dough is mostly moistened. Using your hands and keeping the dough in the bowl, gently turn and fold the dough over itself (like folding a piece of paper in half) to knead in the remaining dry ingredients. This will take 10-12 times.
If your dough is too wet and sticky in the bowl to knead, go ahead and turn the dough onto a lightly floured surface. Knead, folding the dough in half over itself, 10-12 times.
Form the dough into a ball, and turn out onto a lightly floured surface. Pat dough out into a 9-inch circle. Cut into 10 wedges and place, separated, on a parchment or Silpat-lined baking sheet.
Bake at 375F for 14-18 minutes, until a toothpick inserted in a scone comes out clean. (If it's not clean, try again - you may have hit a chocolate chip.)
This recipe tastes best with a mix of all-purpose and whole wheat flours. Use all whole wheat if desired, but we found this made it taste a little wheaty. White whole wheat flour is also a great choice.
Use all buttermilk or yogurt if you'd prefer, or make sour milk (2 teaspoons vinegar plus 12 tablespoons + 2 teaspoons of milk). Using all yogurt may make the dough a little less moist.
If your dough is too wet to knead in the bowl, turn it out onto a lightly floured surface to knead it. I knead by folding the dough in half over itself, then doing it again and again.
This glaze just barely glazes the scones. I like it because it's only lightly sweet. Double it if you love glaze.
Adapted from Better Homes and Gardens 1997 Recipes