Today we’re sharing a lovely whole wheat scones recipe that comes from our friend Kathryn’s Love Real Food Cookbook. We were pleasantly surprised at how yummy these came out knowing they’re made with whole wheat flour and no eggs!
These scones are the perfect base scone recipe to create your own wonderful variation.
Table of Contents
Toggle
“My wife made these scones and they were so good I asked for the website specifically so that I could leave this review. The scones are just the right amount of sweet, hearty, and go well as either alone or as a main part of a larger meal. We have been using them as dessert too. I would leave multiple reviews if I could!” – Laine
Whole Wheat Scones from the Love Real Food Cookbook!
These scones celebrate my friend Kathryn’s Cookbook and we’re excited to share it with you. Scones made without eggs or butter? WHAT? That’s right. You only need 8 total ingredients for these babies, and none of them are eggs or butter. The base is made from white whole wheat flour, they’re sweetened with honey, and softened with full-fat coconut milk. When I saw coconut milk, I was surprised, but it made a lot of sense. It gives it the moisture it needs, plus great flavor.
The greatest part about these scones is that they are not too sweet. I am a sweet girl but a not-too-sweet girl. I also love that you can pretty much flavor them however you want by adding a berry, chocolate, dried fruit, etc! These will most definitely be a staple in my kitchen, and I can’t wait to play around with flavor combos.
Need Breakfast Inspo?
Subscribe to our emails and get all of our best breakfast recipes straight to your inbox.
We start off with whole wheat flour, which is the base for our scones. We love using whole wheat flour as it provides a nice, hearty base due to the increased nutrition content!
Next up, we have coconut milk. This is the secret ingredient to super delicious scones due to the high fat content. But don’t worry. The coconut flavor isn’t overpowering in these scones.
For a natural sweetener, we chose honey. It adds a slight sweetness without adding any refined sugar.
Lastly, we use turbinado sugar to sweeten up the scones a little bit more. Turbinado sugar is raw, unprocessed brown sugar. Basically, it’s sugar in its purest form. It has a touch of molasses flavor, giving the scones a bit of warmth and depth.
Use full-fat coconut milk, not light coconut milk, for this recipe. The fat from the coconut milk provides the perfect texture for the scones.
How to Serve Whole Wheat Scones
You know how the Brits are always having tea with their scones? Well, now you can too! Pair your honey whole wheat scones with a London Fog or a Chai Tea Latte. If you need a little caffeine boost, try a Vanilla Sweet Cream Cold Brew or a plain old Pour Over Coffee.
Homemade scones can be stored in an airtight container on the counter for up to 2 days. You can also keep them in the fridge for up to one week.
If you want to freeze them, pop the scones in an airtight container and freeze them for up to one month.
Pop them into the microwave for 10 seconds until warm. Just make sure the scones are thawed first before reheating!
More of our Favorite…
Scone Recipes
- White Chocolate Raspberry Scones
- Lemon Blueberry Scones
Email Me this Recipe
Share your email, and we’ll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!
"*" indicates required fields
- 2.5 cups white whole wheat flour
- 2.5 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup canned coconut milk * plus more for brushing on top
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper. In a medium bowl, combine the flour, baking powder, salt, and cinnamon. Whisk to combine.
- In a 2-cup liquid measuring cup or small bowl, combine the coconut milk, honey, and vanilla. Whisk to blend. Pour the wet ingredients into the flour mixture and mix with a big spoon until you have a cohesive dough. If the dough is sticky and unmanageable, add another tablespoon of flour and stir just until incorporated. Repeat if necessary.
- Lightly flour your work surface and turn the dough over onto it. Knead the dough a few times, just enough to bring the dough together. Then press the dough into an even round about 1 inch thick all around.
- Use a sharp chef’s knife to cut the round into 8 even wedges, as you would a pizza. Separate the wedges and place each one on the prepared baking sheet several inches from the next. Brush the tops of the scones liberally with coconut milk and sprinkle them with the turbinado sugar.
- Bake until the tops are lightly golden brown and firm to the touch, 25 to 27 minutes. Promptly transfer the scones to a cooling rack to cool. These scones are best enjoyed the day of, but can be stored for a couple of days at room temperature, or up to 3 months in the freezer.
- Ingredient Note: Be sure to use regular (not light) coconut milk for the right texture; it’s still lower in fat than heavy cream, and lighter milks of any variety won’t work the same. If you open your can and find that the heavy cream component has separated from the coconut water, you’ll need to gently warm the two together until you can whisk them back together, either in the microwave or on the stove.
Serving: 1g Calories: 200kcal Carbohydrates: 34g Protein: 5g Fat: 4g Fiber: 4g Sugar: 11g
