Today we’re sharing a lovely whole wheat scones recipe inspired by the Love Real Food cookbook. These scones surprised us with how tender and flavorful they are, even though they’re made with whole wheat flour and contain no eggs. They make an excellent base recipe that’s easy to customize — add berries, chocolate chips, or dried fruit to suit your taste.
Featured Comment
“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 a simple, wholesome approach to baking: white whole wheat flour for a hearty base, honey for natural sweetness, and full‑fat coconut milk instead of butter or oil for tenderness. The result is a slightly sweet, tender scone with a nice golden exterior. Because they’re not overly sweet, they work well for breakfast, afternoon tea, or even a light dessert when paired with jam or fruit.
What You Need to Make Whole Wheat Scones
The key ingredients are simple and easy to find:
- White whole wheat flour — provides a lighter texture than regular whole wheat while keeping the nutritional benefits and heartiness.
- Full‑fat coconut milk — the fat content gives the dough moisture and tenderness; use canned full‑fat coconut milk rather than the lighter versions for best results.
- Honey — a natural sweetener that adds gentle sweetness and depth without refined sugar.
- Turbinado sugar — sprinkled on top for a little crunch and warm molasses-like flavor.
Full‑fat coconut milk
Use full‑fat coconut milk for the right texture. If the can has separated (thicker cream on top and liquid below), warm and whisk them together gently before using.
How to Serve Whole Wheat Scones
These scones are delicious warm with butter, jam, or fruit preserves. They also pair beautifully with a milky tea or chai, or with a smooth cold brew or filter coffee. For a fancier treat, serve with clotted‑cream style spread or vanilla yogurt and fresh berries.
Storage + Freezer Instructions
Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to one week. For longer storage, freeze completely cooled scones in an airtight container or freezer bag for up to three months. Thaw at room temperature before reheating.
How do I reheat leftover scones?
Thaw frozen scones first, then warm in a microwave for about 10 seconds or reheat in a 325°F oven for 5–8 minutes until warmed through and slightly crisp on the outside.
Other Scone Ideas
- White Chocolate Raspberry Scones — pair tart berries with creamy chips for a decadent variation.
- Lemon Blueberry Scones — bright lemon zest and juicy berries brighten the whole wheat base.
Honey Whole Wheat Scones
Made with white whole wheat flour, honey, and a bit of full‑fat coconut milk, these scones are a versatile, egg‑free base that’s easy to customize.
Yields: 8 scones
Prep Time: 15 minutes | Bake Time: 25 minutes
Ingredients
- 2 1/2 cups white whole wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup canned full‑fat coconut milk, plus more for brushing tops
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon until well combined.
- In a measuring cup or small bowl, whisk together the coconut milk, honey, and vanilla. Pour the wet mixture into the dry ingredients and stir with a large spoon until a cohesive dough forms. If the dough is very sticky and hard to handle, add one tablespoon of flour at a time until it is manageable.
- Lightly flour a work surface and turn the dough out. Knead a few times just to bring it together, then press the dough into a round about 1 inch thick.
- Using a sharp knife, cut the round into 8 even wedges (like a pizza). Separate the wedges and place them a few inches apart on the prepared baking sheet.
- Brush the tops generously with a little coconut milk and sprinkle with turbinado sugar.
- Bake 25–27 minutes, until the tops are lightly golden and the scones feel firm to the touch. Transfer to a wire rack to cool slightly. Enjoy warm.
Tips & Notes
- Use regular full‑fat canned coconut milk, not the lighter versions. The higher fat content gives the scones the right texture.
- If your coconut milk has separated, gently warm and whisk the can contents together until smooth before measuring.
- To customize, gently fold in 1/2 to 1 cup of mix‑ins such as fresh or dried berries, chocolate chips, or chopped nuts after combining the wet and dry ingredients.
- Scones are best the day they’re baked but keep well for a couple of days or freeze for longer storage.
Nutrition (approx. per scone)
Calories: 200 kcal | Carbohydrates: 34 g | Protein: 5 g | Fat: 4 g | Fiber: 4 g | Sugar: 11 g
Nutrition information is an approximation and should be used as a guideline only.
