Yield: 6 medium scones.

You will need:

Insulated cookie sheet or two regular trays (to prevent scones from over browning)

Whole wheat scones are great with jam, butter and/or clotted cream.

1 cup whole wheat flour
1 tbsp whole milk powder
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
2 tbsp sugar
1 tbsp brown sugar
3 tbsp cold, unsalted butter
4 tbsp milk
1 tbsp yogurt
2 tsp pure vanilla extract
1/8 tsp cinnamon
pinch of ground cloves

Topping:

1 tbsp milk

Place oven rack in the middle then preheat to 400F (200C).

In a bowl, combine flour, whole milk powder, baking powder, baking soda, salt and sugars. Stir well to combine. Cut cold butter into small pieces, add to flour mixture and mix with pastry blender or two knives until the mixture becomes very coarse crumbs. Add milk, yogurt and vanilla. Stir until dough comes together but do not over-mix. It should be sticky but firm enough to hold its shape.

On a lightly floured surface, gently knead the dough a few times into a ball. Pat or roll out the dough into a circle – should be about 1.5 inches thick. Cut in half, then cut each semi-circle into three wedges. Place wedges at least one-inch apart on a parchment lined baking sheet. With a pastry brush, brush the tops and sides with milk.

Bake for 15-18 minutes or until lightly browned.  Transfer to a wire rack to cool.

Serve warm with butter, jam and/or clotted cream.

Enjoy!