Tiny Whole Wheat Pepper Scones
Elevate your snack game with these irresistibly savory Tiny Whole Wheat Pepper Scones! Crafted with a wholesome blend of whole wheat and all-purpose flours, these mini scones boast a rich flavor enhanced by the delicate heat of freshly ground black pepper and the optional nuttiness of Parmesan cheese. Buttery and tender, each bite-sized scone is light yet satisfyingly hearty, making them perfect for entertaining or pairing with soups and salads. Thanks to their quick 15-minute prep and bake times, these golden, pepper-kissed delights are as simple to whip up as they are to enjoy. Whether served warm from the oven or at room temperature, they’re sure to impress with their rustic charm and bold, savory flair.
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Recipe Information
Ingredients
- 180 grams Whole wheat flour
- 60 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 teaspoons Freshly ground black pepper
- 85 grams Unsalted butter, cold and cubed
- 30 grams Grated Parmesan cheese (optional)
- 120 milliliters Cold buttermilk
- 1 Egg, lightly beaten (for egg wash)
- 0.25 teaspoons Additional freshly ground black pepper (for garnish)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt, and black pepper.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the mixture until it resembles coarse crumbs.
If using Parmesan cheese, fold it into the mixture at this stage.
Make a well in the center and gradually pour in the cold buttermilk. Stir gently with a fork until the dough just comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 cm (1/2 inch) thick. Be careful not to overwork the dough.
Using a small round cookie cutter (around 3 cm or 1.25 inches in diameter), cut out tiny scones. Re-roll any scraps and repeat until all the dough is used.
Place the scones on the prepared baking sheet, spacing them slightly apart. Brush the tops with the beaten egg and sprinkle a pinch of freshly ground black pepper on each, if desired.
Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed up.
Remove the scones from the oven and let them cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 7.2 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 582 mg | 45% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
