Sprouted Wheat Cheddar and Chive Scones

Today I'm excited to tell you all about King Arthur's new whole-grain Sprouted Wheat Flour and how it turned out in this yummy savory scone recipe!
↓ Jump to Recipe

Today we’re talking about a hot topic — sprouted wheat! Whenever I buy whole-grain flour, King Arthur is usually my go-to source (which is why it’s so fun to now be working with them as a sponsor on this post!), but I often just grab their whole wheat or white whole wheat flour on autopilot. So today I’m excited to tell you all about their new whole-grain Sprouted Wheat Flour (unfortunately no longer available) and how it turned out in the yummy savory scone recipe below!

Sprouted Wheat Cheddar and Chive Scones on 100 Days of Real Food

Want to Save this Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!

Save Recipe

But First – “Sprouted Wheat” is the one exception to my rule of needing to see the word “whole” to ensure it’s whole grain! Read on to see why…

Why Sprouted Wheat?

Just like regular flour, Sprouted Wheat Flour starts out as wheat berries. The only difference is instead of going right into the mill to make flour, the wheat berries (i.e., seeds) are first misted with water and briefly allowed to sprout (just barely!) in a controlled environment. These sprouted seeds are then dried before finally being milled into flour.

Other brands typically make their sprouted wheat flour from hard red wheat berries (same as what’s used in most regular whole-wheat flours). But, King Arthur Sprouted Wheat Flour is made from white whole wheat berries — a lighter yet still whole-grain version of wheat (same as what’s used in their regular white whole wheat flour). Just think of how many varieties of apples there are – these are just two of the many different varieties of wheat!

When sprouted, white wheat berries yield a creamier, milder-tasting flour that can easily be incorporated into any recipe. This is why I often prefer white whole wheat flour over whole wheat flour, even when it comes to just regular flour. When using the sprouted wheat flour, you can substitute 1:1 (or up to 50%, if you prefer), and I think you’ll be pleased to see it’s just as easy to work with and can even hold water better than other flours. It worked great in the scone recipe below!

If you’d like to learn more about substituting sprouted wheat flour or for more recipes, check out King Arthur Flour’s guide!

Sprouted Wheat Cheddar and Chive Scones

I used one of King Arthur’s recipes to test out the new sprouted wheat flour, and I have to say the results were sooo good. My kids kept trying to call them biscuits, but they liked them so much I literally had to cut them off so there’d be a few still around the next day! I served them with poached eggs and a salad for an easy weeknight dinner. Let us know what you think of the sprouted flour once you try it out and give these a go. Enjoy!

Sprouted Wheat Cheddar and Chive Scones on 100 Days of Real Food

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

About The Author

13 thoughts on “Sprouted Wheat Cheddar and Chive Scones”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. I’d love to make these, but it sure would be handy to be able to freeze them before baking. Have you tried that? The thing is that our local food co-op doesn’t always have scallions (green onions) and when they do have them, I’d like to buy them and make these scones. It’s just my husband and me and so I’d rather make these when we have company for dinner or family coming to visit. Thanks! Alice

    1. Amy Taylor (comment moderator)

      Freezing this dough before cooking wont work. The baking powder reacts as soon as you combine it with wet ingredients.

    2. I know this is an older post, but I have had success in freezing both chopped green onions and chives and adding them to recipes later. That could be one solution to when you want to make a recipe.

  2. Anyone wondering what the nutritional benefit is? When a grain is sprouted it becomes more digestible and allows your body to fully absorb the nutrients that you are eating. Soaking or sprouting grains breaks down the phytic acid which are nutrient blockers making this step very important. Glad to see this flour being used here! :)

  3. I have recently become a lover of scones.

    I have only made “sweet” varieties (which don’t contain sugar – I use a little real, maple syrup to sweeten).

    Will have to try this – sound great.


  4. Subject: Calorie content.

    I love scones and these sound so delicious. But, I really wish the 100 days recipes would include the calorie content. Yes, I am one of those people that must restrict and watch how many calories are consumed, otherwise I would be overweight in now time. I’m one of many people that work at a desk job and commute 10 hours a week, so it is vital that I watch my calories intake. Yes, I exercise 3-4 times a week on top of that. I get it. I agree with 100 day’s past posts on this subject. I agree that you don’t have to eat as much food when you eat whole foods with real ingredients. But, just one of these yummy scones is approximately 300 calories. Maybe they are bigger than they look in the picture? I hope so, as one of these baked treats would have to represent one meal for me.

    P.S: I love 100 days, so I will continue to calculate calories for my fav recipes. Thanks for letting me comment.

    1. This is in no way a plug-and I’m sure there are a number of food plans that have this- but weight watchers has a recipe calculator that gives you the calorie content and the relative point merits once you enter the ingredients into their system. It helps, because if I really want to make granola for example I can see the merits of using olive oil over coconut etc. Regardless–I making these scones for Sunday breakfast. They sound great.

    1. Alethea Rollins

      I’ve read that sprouted grains are more easily digested. It digests in the body similar to a fruit (or veggie – I can’t remember which). I have used sprouted flour for years. Sub 1:1 w/ no problems. And, I can tell the difference (in my body) when I eat regular flour vs. sprouted. Note: sprouted spelt does not work well w/ yeast recipes (but great for muffins, scones, etc.).