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Whole Wheat, Espresso & White Chocolate Chip Scones




  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon + 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon espresso powder or instant coffee
  • 6 tablespoons cold butter
  • 3/4 cup white chocolate chips


  • 1/2 cup powdered sugar
  • 2 teaspoons hot water
  • 1/2 teaspoon espresso powder


  1. Preheat the oven to 400 degrees F.
  2. In a small bowl, whisk together the milk, egg and vanilla extract. Set aside.
  3. In a large bowl, combine the dry ingredients (flour through espresso). Cut in the butter with a pastry cutter, or if you don’t have one, your fingers. The dough will resemble coarse crumbs. Stir in the chocolate chips.
  4. Slowly add 3/4 of the egg mixture to the dry mixture and stir gently to combine. Continue adding egg mixture, a tablespoon at a time, just until the dough holds together. If you add too much liquid, the result will be more like muffins than scones. I used all but a tablespoon or two of the liquid. Use picture above for reference.
  5. Turn the dough out onto a lightly floured surface. Pat it into a 10″ circle, about 1″ thick. Cut out 8 equal sized pie wedges and place them on a parchment paper lined baking sheet. Bake for 14 – 16 minutes or until nicely browned. Let cool on a cooling rack.
  6. Meanwhile, prepare the glaze by mixing all the ingredients together. Add more water or sugar to make it thinner or thicker. Drizzle the glaze on scones and enjoy!
  7. Recipe adapted from Dinners, Dishes & Desserts