Olive Oil Whole Wheat Scones
Moist, fluffy and savory scones are a great accompaniment along with your main course or a handy and tasty snack.
whole milk or low-fat
plus 1/8 teaspoon, divided
freshly grated or pre-ground
or as needed, freshly ground
or sugar, divided
for brushing top
Preheat the oven to 450ºF and line a baking sheet with parchment paper or a baking mat.
In a small bowl, add egg and milk, whisk until well combined. Set aside.
Add the flours, baking powder, salt, ¼ teaspoon cinnamon, nutmeg, pepper, and sugar into a food processor, pulse until mix well.
Slowly pour in olive oil while pulsing, once olive oil is mixed in, slowly pour in egg and milk mixture until just combined.
Turn the dough onto a lightly floured surface or cutting board.
Form the dough into a ball, then flatten it into a ¾ inch-thick circle.
With a floured 2½ inch cookie cutter, cut out the scones, then gather together the dough scraps and repeat (you should be able to get about 8 scones at the end).
Place the scones to the prepared baking sheet, lightly brush the tops with milk, and sprinkle a little sugar on top.
Bake until light golden brown, about 10 minutes.
Cool on a wire rack in the baking pan for a few minutes.
Transfer the scones onto the wire rack,
Serve warm with butter, jam and coffee or tea if desired.