Chopped dates and chocolate chips add a bright, sweet note to these quick whole wheat scones.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Sift together wheat and all-purpose flours, baking powder, salt, sugar and cinnamon into a large bowl. Rub butter into dry ingredients until it resembles fine breadcrumbs. Stir in dates and chocolate chips. Mix in the milk, just until blended and form dough into a ball.
Turn the dough out onto a floured surface. Roll into a circle about 1/2 inch thick. Dip a round cookie cutter into flour (to prevent sticking) then cut out round scones. Place scones on a greased baking sheet. Brush with milk and sprinkle with cinnamon and sugar mixture.
Bake in preheated oven until risen and golden brown, 10 to 12 minutes.
Per Serving: 164 calories; protein 3.7g; carbohydrates 27.3g; fat 5.6g; cholesterol 10.7mg; sodium 310.5mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.