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Parmesan-Black Pepper Scones

Parmesan-Black Pepper Scones

Serve as a dinner bread or with fruit spread for a sweet-and-spicy breakfast.

Oxmoor House OCTOBER 2006

  • Yield: 8 scones (serving size: 1 scone)
  • Cook time: 24 Minutes
  • Prep time: 23 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 31%
  • Fat: 6.7g
  • Saturated fat: 3.9g
  • Protein: 6.7g
  • Carbohydrate: 26.9g
  • Fiber: 1g
  • Cholesterol: 42mg
  • Iron: 1.9mg
  • Sodium: 474mg
  • Calcium: 199mg

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Parmesan-Black Pepper Scones Recipe