Don't miss another issue…      Subscribe

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.













Trans-fat Free


1 large eggs
½ cup milk
whole milk or low-fat
1 cup all-purpose flour
1 cup whole-wheat flour
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon
plus 1/8 teaspoon, divided
1 pinch nutmeg
freshly grated or pre-ground
teaspoon black pepper
or as needed, freshly ground
4 tablespoons turbinado sugar
or sugar, divided
4 tablespoons olive oil
1 tablespoon milk
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.


* not incl. in nutrient facts

Add review




450F was WAY too hot - scorched the bottom of my scones! normally I bake scones at 400F or 425F max.

over 2 years ago

These were yummy, but I feel like 3 tsp of baking powder was too much. It gave it a sour after taste and they didn't rise as much as other scones I've made in the past which get so huge with less baking powder. Other than that it's so so so good! I will use this recipe in the future for all my scones, but less baking powder.

about 2 years ago

South Africa

Excellent and light! Enjoyed it.

about 2 years ago

Instead of 3 teaspoon baking powder I had used 2. While super cool!

almost 2 years ago

I used half whole meal flour and half spelt. Didn’t get an after taste of baking powder. I found 1\2 cup milk too much, 1\4 cup would have adequate. I had a sticky mess in my food processor and had to add more flour. However, they were light and delicious, and I’ll use this recipe again, thank you.

12 months ago

Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 18339% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 165mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 0%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed