Parmesan-Black Pepper Scones

Oxmoor House
Serve as a dinner bread or with fruit spread for a sweet-and-spicy breakfast.
8 scones (serving size: 1 scone)


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2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/2 cup shredded fresh Parmesan cheese
2/3 cup low-fat buttermilk
1 large egg
Cooking spray


Prep: 23 Minutes
Cook: 24 Minutes

1. Preheat oven to 400°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese.

3. Combine buttermilk and egg in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 5 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into, but not through, dough. Coat lightly with cooking spray.

5. Bake at 400° for 24 minutes or until lightly browned.

Created date

October 2009

Nutritional Information

Calories 196
Caloriesfromfat 31 %
Fat 6.7 g
Satfat 3.9 g
Protein 6.7 g
Carbohydrate 26.9 g
Fiber 1 g
Cholesterol 42 mg
Iron 1.9 mg
Sodium 474 mg
Calcium 199 mg