Chocolate Chip “Cookie Dough” Scones (Whole Wheat)

Dough

2 ½ Cups of White Whole Wheat Flour

1/3 Cup of White Sugar

4 Teaspoons of Baking Powder

½ Teaspoon of Salt

½ – ¾ Cup of Chocolate Chips

¾ Cup + 1 Tablespoon of Skim Milk

8 Tablespoons of Butter (cold and chopped)

1 Teaspoon of Vanilla Extract

Vanilla Frosting

1 Cup of Powdered Sugar

2 Tablespoons of Skim Milk

1 Tablespoon of Butter (melted)

½ Teaspoon of Vanilla Extract

Directions

1. Preheat oven to 425°.
2. Begin by chopping the cold butter into small chunks. Place back into the refrigerator until ready to use.
3. Mix flour, sugar, baking powder, and salt in a bowl.
4. Add the butter chunks to the flour mixture. Evenly coat the chunks in the dry ingredients. Pinch the butter between your fingers to flatten them into discs. Do not over mix the butter! Butter chunks are a good thing in scones!
5. Mix your vanilla extract with your milk. Creating a little well in the middle of your flour and butter mixture, pour your wet ingredients in. Simply mix with a fork to initially incorporate the dough. Then, add your chocolate chips. This dough will not be sticky, so you can switch to your hands to mush it all together into a nice ball. Do not over mix your dough!
6. Place your dough in the refrigerator to chill. You can now prepare your frosting! Begin by melting the butter. Add the powdered sugar, followed by the milk and the vanilla. Mix with a fork to achieve the desired consistency. I like the thicker frosting, but if you want more of a glaze, simply add more milk a tablespoon at a time!
7. You can leave your frosting to sit if you plan on brushing it on the top of your scones once they are out of the oven. Or, you can drizzle it on! Simply pour into the bottom corner of a gallon Ziploc bag. Snip a small hole in the corner when you are ready to drizzle. Homemade piping bag!
8. Taking your dough out of the refrigerator, turn onto a piece of parchment paper. Press out into a flat disc. I generally cut down the middle and am able to cut four decent sized scones out of each halve, giving me 8 large scones.
9. Place your scones on an ungreased baking sheet and bake for 13-15 minutes. I baked for 13 minutes leaving them slightly undercooked in the middle and extremely reminiscent of cookie dough! (shown in photo below)
10. Either brush or drizzle on your frosting/glaze, then you’re ready to enjoy! 🙂