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Cinnamon Whole Wheat Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Amber Eisler

Cinnamon Whole Wheat Scones Recipe Cinnamon Whole Wheat Scones Recipe

These scones are high-rising, tender, and tasty. Featuring both ground cinnamon and cinnamon chips, their aroma will fill the kitchen as they bake. Be sure to eat at least one hot from the oven; you'll never believe it's 100% whole wheat!

This recipe is featured in our Bake the Bag challenge: a series of nine recipes that, when baked, take you through an entire 5-pound bag of white whole wheat flour. Want to see the rest of the challenge recipes? Sign up to Bake the Bag!

At a glance

Prep
Bake
Total
Yield
12 scones

Ingredients

Choose your measure:

Scones

Topping

  • milk, for brushing scones
  • coarse white sparkling sugar, for topping

Instructions

  1. Preheat the oven to 375°F. Lightly grease a large baking sheet, or line it with parchment.
  2. Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a medium-sized bowl. Cut the butter into pats, and work it into the dry ingredients until the mixture is unevenly crumbly.
  3. Add the cinnamon chips, stirring to distribute them.
  4. Whisk together the egg and milk, and add to the dry ingredients in the bowl. Stir to make a cohesive dough.
  5. Transfer the dough to a lightly floured work surface, and divide it in half. Shape each half into a disc that's about 4 3/4" wide and a scant 1" tall.
  6. Place the discs on the prepared baking sheet. Brush them with milk, and sprinkle heavily with coarse sparkling sugar.
  7. Cut each disc into six wedges. Pull the wedges apart so there's about 3/4" between them; they'll expand as they bake.
  8. Bake the scones for 20 to 25 minutes, until they're set all the way through; break one open to be sure.
  9. Remove the scones from the oven, and cool them on a rack. Store leftover scones, well wrapped, at room temperature for several days; freeze for longer storage.