Whole Wheat Scones

These delicious whole wheat scones are surprisingly light and flaky.  They are made with one hundred percent whole wheat flour and buttermilk for a tender scone that is perfect as is or a base for other flavours such as savoury cheese or sweet blueberry.  They come together quickly with simple ingredients.  Serve them with creamy soup, hearty stew, or spread with jam for a tasty breakfast treat.

Whole wheat scones are the perfect addition to any meal.  They are hearty yet tender and flaky.  

These buttery scones are perfect for dipping in a big bowl of soup, like our easy Hamburger Soup or a hearty Slow Cooker Chicken Stew. Or you can serve them up for breakfast with a dollop of strawberry jam.

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If you love buttermilk biscuits and scones but are looking for something a bit heartier, then these whole wheat scones are for you.

These delicious scones are made with one hundred percent whole wheat flour instead of the traditional all-purpose flour often used in biscuits and scones.  The butter keeps them flaky and the buttermilk helps lighten them and give them a slightly tangy flavor.  

The flavor and texture in these scone make them perfect for dunking in a big bowl of soup, such as hearty Stuffed Pepper Soup or creamy and luscious Cauliflower Soup.

This recipe works great as a base for other flavors of scones; you can add cheese, green onions, or jalapenos for savory scones, or add some juicy blueberries, cranberries, chocolate chips, or raisins for a sweet scone.

For sweeter scones, brush the tops with a bit of cream and sprinkle with turbinado sugar before baking to add some crunch, or drizzle them with icing after baking.   Delicious spread with homemade Raspberry Jam or a dollop of sweet Pear Butter.

Ingredients & Substitutions

For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.

This scone recipe comes together quickly with simple pantry ingredients.  

Whole Wheat Flour – This recipe calls for regular whole wheat flour.  If you want to make them a bit lighter or don’t enjoy bread and pastry made with whole wheat flour only, you can substitute part for all-purpose flour or white whole wheat flour. Whole wheat pastry flour may also be used.

Butter – You can use salted or unsalted butter in this recipe.  You want to make sure you are using cold butter as this will help give the scones the best rise and keep them light and flaky.

Buttermilk – This recipe uses buttermilk, which gives the scones a slightly tangy flavor and also makes them a bit lighter.  But you can use regular milk or heavy cream if you prefer, or add two teaspoons of lemon juice to regular milk to replace the buttermilk without giving the biscuits the tangy flavor.

Pro Tip – For the best results, we recommend weighing your ingredients.

Step by Step Instructions

In a large bowl, mix the whole wheat flour, baking powder, salt, and granulated sugar.

Add the cubed butter and cut it into the dry mixture with a pastry cutter until it resembles small peas. You can also use a food processor if you prefer.

Whisk the egg and buttermilk together, then make a well in the middle of the dry ingredients.

Add the wet ingredients and gently stir with a wooden spoon to combine until a shaggy dough forms.  If it won’t come together, you can add a little bit more buttermilk until it does.

Turn the dough onto a lightly floured work surface, bring the dough together with your hands, and use a rolling pin to roll to half-inch thickness. If the dough feels sticky you can sprinkle the top of the dough with a small amount of flour.  Fold the dough in half and roll again.  Repeat one more time.

Using a round cutter, cut the dough into desired size, gather the dough, and roll the scraps until you have used all of the dough.  If there is a small amount left you can shape it with your hands.  

Alternatively, you can roll the dough into a circle and cut it into wedges with a sharp knife.

Pro Tip – We use a 3-inch cutter to make large scones, but you can use any size you like.  You may need to adjust the bake time up or down by a minute or two depending on the size you choose.

Place the scones on a baking sheet lightly sprayed with cooking spray or lined with parchment paper.  The biscuits should almost be touching.

Bake for 18-20 minutes until risen and golden brown.

Serving Suggestions

Just like traditional scones, whole-grain scones can be served in a variety of ways.

Serve warm scones for breakfast spread with some fresh preserves, or lemon curd, or use them to make a delicious breakfast sandwich with a fried egg and bacon.

They are also perfect scones for serving with creamy soups such as our delicious cauliflower cheese soup, and hearty stews and the texture of these flaky scones holds up well to dipping.  

We also like to serve them on the table in a bread basket with dinners such as grilled chicken, flank steak, or baked ham.

They also work well for dessert when split open and topped with fresh fruit and whipped cream, or add a scoop of vanilla ice cream and a drizzle of butterscotch sauce.

Storing Whole Wheat Scones

These scones can be stored in an airtight container or sealed bag at room temperature for about 3 days.

You can also store them in the freezer for several months.

Top Tips and FAQS

• To ensure a light flaky scone, don’t overwork the dough. Mix just until it comes together and add as little flour as possible when rolling the dough.

More Biscuit and Scone Recipes

Looking for other recipes like this? Try these:

Equipment

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Large bowl – You will want a large mixing bowl; choose one slightly larger than you need.  You can use metal, glass, or ceramic. 

Wooden spoon or spatula – I like using a stiff rubber spatula when mixing scone or biscuit dough, but you can use a wooden spoon. 

Pastry blender – A pastry blender, or pastry cutter, will make cutting the butter into the dry ingredients easier without melting it.  You can use two knives instead, but getting the perfect texture tends to be a bit messier and more challenging. 

Biscuit cutter – We use a round cutter to make these scones. We like to use a 3-inch round cutter for large scones, but you can use a bigger or smaller one if you like.

Baking sheet – All you need is a standard baking sheet, a 9×13 size will work, but a half sheet pan size is recommended.  

Parchment paper – Parchment paper is one of my favorite baking tools.  Parchment paper creates a non-stick surface on the baking sheet without adding extra oil, butter, or spray, making clean-up easy. 

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