Greg DuPree
Serves 8 (serving size: 1 scone)

The tenderest scones are barely fussed with, so don’t stir the dough too much after adding the liquids.

How to Make It

Step 1

Preheat oven to 425°F. Combine whole-wheat pastry flour, granulated sugar, baking powder, dry mustard, kosher salt, and cayenne pepper in a large bowl. Stir in chopped fresh chives and grated Parmigiano-Reggiano cheese (about 1/2 cup).

Step 2

Combine fat-free buttermilk, melted unsalted butter, and olive oil, stirring until butter solidifies in clumps. Add buttermilk mixture to flour mixture; stir just until a soft dough forms. Pat dough into a 7-inch circle on a baking sheet lined with parchment paper. Cut into 8 wedges, spacing 2 inches apart. Bake until browned, 12 to 15 minutes.

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