Whole Wheat Cinnamon Scones with Dark Chocolate Chunks

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Whole Wheat Cinnamon Chocolate Scones at TheWellFlouredKitchen.com

Who doesn’t like the smell of cinnamon and chocolate in the morning?  These delicious scones can be prepared ahead of time, so all you have to do in the morning is pop them in the oven.  They are also perfect for company, as scones seem a bit more impressive than an ordinary muffin, although they are just as easy.

The key to these scones is the deep dark chocolate chunks, I used 70% Cacao Organic Chocolate.  Organic and fair trade chocolate can get pricey, but it is so rich and decadent you barely need any at all.  The whole recipe only required 2 ounces.

Cinnamon Chocolate Scones at TheWellFlouredKitchen.com

Whole Wheat Cinnamon Chocolate Scones at TheWellFlouredKitchen.com

Once you’ve chopped the chocolate up, it looks like quite a bit.


Shaping scones is easy!  Pat your dough into a circle, about 3/4 inch thick.


Just take a bench scraper or knife and cut into 8 even pieces.


Spread them out on your baking sheet.


This is the point that you can cover and  refrigerate these scones overnight.  When ready they bake up in less than 20 minutes!

Cinnamon-Chocolate-Scones TheWellFlouredKitchen.com

Whole Wheat Cinnamon Scones with Dark Chocolate Chunks

Prep Time: 15 minutes

Cook Time: PT17-20M

Yield: 8


  • 2 2/3 Cups (12 oz) White Whole Wheat Flour
  • 1/2 Cup (8 oz) Butter, Large Dice
  • 1/3 Cup (2.5 oz) Organic Sugar or Sucanat
  • 3/4 Cup (6 oz) Whole Milk
  • 1 Large Egg
  • 1 Tbsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1 Tsp. Cinnamon
  • 2 Oz. Dark Chocolate, Chunked


  1. Combine the dry ingredients thoroughly (Flour, Sugar, Baking Powder, Sugar, Salt and Cinnamon.
  2. Add the butter to the dry ingredients and use a pastry blender to cut the butter in until it is the size of peas, this can also be done with two knives. It is o.k. if you can still see small bits of butter in the flour.
  3. Use a fork to whisk together the milk and egg. Add to the flour/butter mixture and slowly stir in until just combined. Add in chocolate chunks.
  4. Gently pat the dough into a circle about 3/4" thick on a Silpat or parchment lined baking sheet. If your dough is super sticky, sprinkle with a bit more flour. Cut into 8 triangle shaped pieces. Spread the scones out on the baking sheet.
  5. Refrigerate dough overnight or at least 15 minutes.
  6. Bake at 400° for 17-20 Minutes.


These are best eaten the same day as baked, but they can be briefly reheated as a leftover and still yummy!

Be very careful to gently scoop and level the flour, too much flour will make dry scones.


Want to improve your baking?  Check out my baking tips.

Shared With:  Melt in Your Mouth Monday, Sweet Sharing Monday, Recipe Sharing Monday and Marvelous Mondays.

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  1. says

    I marked this on foodgawker and just tried them this week. These were fantastic! The last time I made scones was a catastrophe. I suspect I didn’t blend the butter sufficiently. Thanks for the clear instructions!

    • thewellflouredkitchen says

      So glad you enjoyed the scones! Scones can be tricky to master, I’m happy to hear the instructions were helpful.

  2. swensonprice says

    Can this recipe be used with coarse wholemeal flour? It’s all I could find in my Northern Ireland store. :) If so, should I make any adjustments to measurements?

    • thewellflouredkitchen says

      Unfortunately, I am not familiar with wholemeal flour. If is similar to a traditional whole wheat flour, you can use it in the recipe without adjustments. Just be aware that the scones may be a bit denser or heavier. You could try mixing with a bit of white flour, to lighten things up. Enjoy!

    • thewellflouredkitchen says

      It definitely is 3/4 cup milk, I make them all the time! If that much milk wasn’t enough, my guess is that you used too much flour. I always recommend weighing the flour, or if you don’t have a scale, be sure to gently scoop and level. However in the future, just add a bit more milk until the dough holds together. Hope that helps!

  3. says

    These look great! I don’t use granulated sugar, though, so I think I will use a little bit of maple syrup (3 tbs or maybe a 1/4 cup) and cut back on the milk slightly and let you know how they turn out! :)

    • thewellflouredkitchen says

      Oh that sounds great! Please let me know how they turn out. Have you tried cooking with Sucanat, which is an minimally refined cane sugar that still contains the natural molasses and nutrients? Although regardless of the type of sweetener I believe less is better :)

      • says

        I have, but it is not normally on my grocery list (and it is still more processed than I am usually comfortable with, though I will still use it sometimes). Honey and maple syrup, however, are always in my pantry – I almost never have any problems subbing either in for the sugar in any recipe. :)

        • says

          Oh, and I grind my own wheat (I can get locally harvested red wheat berries at my local farmers market) – freshly ground red wheat tastes like packaged white wheat to me, and it always ends up flakier than when I used to buy ground white wheat.

          The same people also sell white wheat berries, but their flavor is so light (even more so than the packaged flour). I like a stronger nutty flavor so I pretty much just stick to the red. :)

          • thewellflouredkitchen says

            Amy, I grind my own too, but since we are in the minority I always try to give the option of something that is readily available in stores. Mine is not locally harvested (jealous!), and it does taste slightly different than the packaged. I will buy red if the the white wheatberries are not available, but it’s not my favorite. I wouldn’t mind having both on hand, but they’d be competing for storage space with the 25lb bags of spelt, barley etc!

      • says

        3 tbs of maple syrup was perfect! I made these for a pot luck at work this morning and they are a hit! Just wanted to let you know. :)

    • thewellflouredkitchen says

      I just warmed up a leftover scone, hmmm.. the warm melty chocolate is so good in the morning. So you can enjoy them several breakfasts in a row!

  4. says

    I only recently discovered dark chocolate – my husband and I love it! last week at the store I purchased some dark chocolate and really had no idea what I was going to do with it but I was sure someone would show me a great recipe and you sure did! Thanks – I’m going to try it really soon!

    • thewellflouredkitchen says

      Oh the flavors do go together so well.. I often serve these up to people who don’t think they “like” whole wheat, and they are so surprised! The key is using white whole wheat flour, all the nutrients without the heaviness. Hope you like them!

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