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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.

Two whole wheat scones stacked on top of each other.

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 flavours 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.   

Whole wheat scones in a cloth lined basket.

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 flavour 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.

Ingredients for whole wheat scones.

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.

Whole wheat flour in a large mixing bowl with butter mixed in with a pastry blender.

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 rolling 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 into wedges with a sharp knife.

Biscuit dough rolled out and cut into rounds with a biscuit cutter.

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 depedning 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.

Biscuit rounds on a parchment lined baking sheet before baking.

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 declious 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.

Whole wheat scones on a wire cooling rack.

Top Tips and FAQS

  • To ensure a light flaky scone, don’t overwork the dough. Mix just until it comes together and add a little flour as possible when rolling the dough.
Can I prepare scones ahead of time?

If you want to prepare scones ahead of time, you can do so by storing them on the baking sheet and covering them in the refrigerator until it is time to bake. Do not leave scone dough at room temperature as it will result in dense scones that do not rise properly.

Printable Recipe

Two whole wheat scones stacked on top of each other.

Whole Wheat Scones

These delicious whole wheat scones are surprisingly light and flaky.  Made with 100 percent whole wheat flour and buttermilk for a tender scone that is perfect as is or a base for other flavours.
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Course: Biscuits & Muffins, Breads
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 340kcal
Author: Deanna

Ingredients

  • 2 ½ cups (300g) whole wheat flour
  • 1 tbsp (17g) baking powder
  • 1 tsp (7g) kosher salt or ½ teaspoon table salt
  • 1 tbsp (15g) granulated sugar
  • ½ cup (110g) salted butter cold and cubed
  • 1 large egg
  • ½ cup (125 ml) buttermilk

Instructions

  • Preheat oven to 400°F and move rack to center of oven.
  • In a large bowl, mix the flour, baking powder, salt and granulated sugar.
  • Using a pastry blender, cut the cubed butter into the dry ingredients until it resembles coarse crumbs.
  • Whisk the egg and buttermilk, then pour into a well in the centre of the dry ingredients.
  • Using a wooden spoon, gently stir the mixture until it comes together. If it is too dry, you can add buttermilk a tablespoon at a time until it comes together.
  • Turn the dough onto a lightly floured surface and bring the dough together with your hands. With a rolling pin, roll the dough out to a half-inch thickness. Fold the dough in half and roll again, repeating one more time.
  • Cut the scones using a round biscuit cutter, bring the scraps together and repeat rolling and cutting. If there is a small bit left, you can form a misshapen little scone with your hands. We use a 3-inch cutter.
    Alternatively, you can roll the dough into a circle and cut it into wedges with a sharp knife.
  • Place the scones on a prepared baking sheet, lightly sprayed with non-stick spray or lined with parchment paper. The scones should be almost touching.
  • Bake for 18-20 minutes until the scones have risen and are golden brown.

Notes

You can make your scones any size you like.  Depending on size, you may have to adjust the bake time up or down a minute or two.
For best results, we recommend weighing ingredients.

Nutrition

Estimated Nutrition Facts
Whole Wheat Scones
Amount per Serving
Calories
340
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Sodium
 
545
mg
24
%
Carbohydrates
 
40
g
13
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

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Food Safety and Storage

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.

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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THIS POST MAY CONTAIN AFFILIATE LINKS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.