I made these for my husband’s birthday, mostly because I was out of our usual scone ingredients and we all loved them. I thought these were best without icing but you can drizzle with the optional icing below or with some maple sweetened cream cheese.
2 cups whole wheat pastry flour
6 tablespoons cold butter, cubed
1/3 cup organic cane or coconut palm sugar
2 teaspoons cinnamon
1 tablespoon baking powder
1/2 cup vanilla baking chips or almond bark, chopped
1/4 cup half/half
1 teaspoon vanilla
1 cup powdered sugar
1-2 teaspoons milk
In a stand mixer with paddle attachment mix flour and butter for about 3 minutes or until it resembles coarse sand (you could also do this with a pastry knife or by crumbling together with your hands). Add in cinnamon, sugar and baking powder, mix about 30 seconds or until well combined. In a bowl, whisk together egg, half/half and vanilla. Toss baking chips (or almond bark) in the dry mixture until evenly coated and then mix in the wet ingredients. You can do this by hand, kneading a few times until just combined or with your mixer with paddle for about 15 seconds on the lowest setting. Roll out to a 10 inch round on a floured surface and cut into 8 triangles like a pizza. Place triangles on a baking sheet and bake for 12-15 minutes.
Allow to cool about 5 minutes, serve and enjoy!