Chocolate Chip Scones

Place butter in the freezer while preparing the other ingredients so it is very cold and easy to grate.

In a large bowl, combine all-purpose flour, whole wheat flour, cinnamon, salt, baking powder and chocolate chips. Grate cold butter into flour mixture and mix it together with your hands or a pastry cutter.

In a small bowl, whisk together eggs, maple syrup and buttermilk until combined. Pour this mixture into the dry ingredients and stir until it is just combined. Transfer dough to a lightly floured surface and form it into a thick circle, about 7-8 inches wide. Place the disk in the freezer to chill for 15 minutes, and preheat oven to 425ºF.

Take dough from freezer and place it on a parchment-lined baking sheet. Pat it together again into a circle and cut into 8 wedges with a sharp knife. Spread pieces out on the baking sheet and brush tops lightly with egg white. Sprinkle the tops with turbinado sugar.

Bake scones for 15–17 minutes, or until they are golden brown. Remove to a wire rack to cool. Store in an airtight container at room temperature for 3–5 days, or freeze for up to 3 months.