Whole Wheat Cinnamon Chocolate Chip Scones with Maple Glaze

Preheat your oven to 425 F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk together the whole wheat flour, pastry flour, sweetener, brown sugar blend, cinnamon, baking powder and salt. Set aside.

In another bowl, whisk together the eggs, milk and vanilla extract. Set aside.

Into the bowl with the dry ingredients, add the cold, cubed butter. Work the butter into the flour with your hands or a pastry cutter until coarse crumbles form. Stir the wet ingredients into the flour and butter mixture just until the dough comes together. You will want a soft, but firm dough. If you find the dough too firm, add a tablespoon of milk at a time until it is easier to work with. Fold in the chocolate chips.

Pour the dough out onto a generously floured work surface, and form into an 8×8-inch circle. The circle should be quite thick. Wrap the dough in plastic wrap and place in the freezer for 30 minutes.

Remove the dough from the freezer and remove the plastic wrap. Place the dough on the prepared baking sheet, reforming the circular shape as needed. Cut the dough into 8 equal-sized wedges with a very sharp knife and space them apart so they don’t crowd one another.

Combine the egg whites and water in a small bowl. Brush the egg wash onto each scone generously.

Bake the scones for 15-20 minutes or until golden brown on top. Remove from oven and set aside to cool completely before you glaze them.

To make the glaze, whisk together the butter, syrup, confectioners’ sugar and milk in a small bowl until smooth and creamy. If the glaze is too thick, add more milk until you reach the right consistency.

Drizzle the glaze on top of each scone, letting it set completely. This should happen almost instantaneously.

Serve the scones immediately with a hot cup of tea! The scones may be stored in an airtight container for up to a week. Enjoy!