These tender whole wheat scones are made entirely with our Climate Blend Flour, an innovative mix of wheat varieties that are grown using regenerative agricultural practices. Climate Blend Flour is full-flavored and earthy like traditional whole wheat without being bitter or aggressive in taste, which means these scones are just as good with just a smear of salted butter as they are with sweet strawberry jam.
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Preheat the oven to 375°F. Lightly grease a large baking sheet, or line it with parchment.
In a medium bowl, combine the flour, sugar, baking powder, and salt. Add the butter to the dry ingredients, toss to coat the cubes in flour, then use a pastry blender or your fingers to work it into the dry ingredients until the mixture is crumbly, with no pieces of butter much larger than a pea.
In a small bowl, whisk together the egg and milk. Add to the dry ingredients and stir with a flexible spatula or fork to make a cohesive dough with no dry flour remaining.
Transfer the dough to a lightly floured work surface and divide it in half (about 275g per piece). Shape each half into a disk that's about 4 3/4" wide and 3/4" tall.
Place the disks on the prepared baking sheet. Brush them with milk and sprinkle heavily with coarse sparkling sugar.
Use a bench knife or a sharp knife to cut each disk into 6 wedges. Pull the wedges apart so there's about 3/4" of space between them; they'll expand as they bake.
Bake the whole wheat scones for 20 to 24 minutes, until they're set all the way through and golden-brown on the bottom.
Remove the whole wheat scones from the oven and let them cool briefly on the pan. Serve warm or at room temperature.
Storage information: Store leftover scones at room temperature, well-wrapped, for several days. Freeze scones for longer storage; to serve, remove from freezer and let stand at room temperature for 30 minutes, then heat in a 350°F oven until warm.
