Whole Wheat Vanilla Scones

Moist, fluffy, delicious homemade freshly ground whole wheat vanilla scones. Filled with nutrients, taste, and a vanilla sweet glaze! Perfect for breakfast, snack, or dessert. (Easily adaptable to gluten-free!)

Whether you want to make a simple sweet breakfast, or a sweet snack on the go, these petite vanilla scones are quick, easy, and delicious! Don’t let the words “whole wheat” discourage you if you’re gluten-free. This delicious recipe can be easily adjusted to gluten free with a simple flour swap. I personally like using oat flour as our gluten-free option, but you can use any all-purpose gluten-free flour, or gluten-free flour of your choice.

Whole Wheat Vanilla Scone Ingredients

Scone Dough

• 2 cups flour
  • 1.5 cups whole wheat berries – I used hard white
  • Oat flour for gluten-free
• 1 cup sugar
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoons salt
• 1 stick butter (8 ounces – 1/2 cup)(cubed / grated)
• 1/2 cup heavy cream
• 2 teaspoons vanilla extract

Glaze

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract (1 vanilla bean)
• 1 1/2 tablespoons heavy cream

Vanilla Scone Instructions

1. In a stand mixing or medium sized bowl, combine dry ingredients: flour, sugar, baking powder, and salt.
   • 2 cups flour, 1 cup sugar, 1.5 tsp baking powder, 1/2 tsp salt
2. Add cubed / grated butter to the dry ingredients, and combine until the dough becomes a “sandy” texture. (Press the mixed ingredients into your palm with your fingers to try to break up any large butter chunks).
   • 1 stick butter (cubed / grated)
3. Mix wet ingredients: heavy cream and vanilla into dry using a whisk attachment or danish whisk. Mix until the dough can form into a ball, and isn’t too sticky. (Add 1 tablespoon of flour until dough does not stick to your hands if you find it is too sticky).
   • 1/2 cup heavy cream, 2 tsp vanilla extract
4. Shape the dough into a ball, and cut into three equal sections.
5. Using the palm of your hand, flatten each ball roughly 5 inches wide and 1/2 inch thick. (Measurements don’t need to be exact.)
6. Cut each of the three circle into 6 triangular shaped pieces. Place on a cookie / baking sheet, avoid the scones touching (if you can).
7. Bake at 375 degrees for 13-15 minutes. You will want to take them out when they are soft to the touch on the top, but don’t quite look fully baked (similarly to cookies).
8. While scones are baking, mix glaze ingredients: powdered sugar, vanilla, and heavy cream in a small bowl. The glaze should be very thick, but still spreadable.
   • 1/2 cup powdered sugar, 1/2 tsp vanilla extract, 1.5 tbsps heavy cream
   • Add 1 teaspoon of cream if it is too thick, until you reach a thick frosting consistency.
9. Allow your scones to cool for 5-10 minutes before applying the glaze.
10. Enjoy! Keep at room temperature for up to three to four days. Best eaten within the first two.

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