Olive Oil Whole Wheat Scones

• 1 large eggs
• 1/2 cup milk whole milk or low-fat
• 1 cup flour, all-purpose
• 1 cup whole wheat flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon plus 1/8 teaspoon, divided
• 1 pinch nutmeg freshly grated or pre-ground
• 18 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

1. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper or a baking mat.
2. In a small bowl, add egg and milk, whisk until well combined.
3. Set aside.
4. Add the flours, baking powder, salt, 1/4 teaspoon cinnamon, nutmeg, pepper, and sugar into a food processor, pulse until mix well.
5. Slowly pour in olive oil while pulsing, once olive oil is mixed in, slowly pour in egg and milk mixture until just combined.
6. Turn the dough onto a lightly floured surface or cutting board.
7. Form the dough into a ball, then flatten it into a 3/4 inch-thick circle.
8. With a floured 2 1/2 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).
9. Place the scones to the prepared baking sheet, lightly brush the tops with milk, and sprinkle a little sugar on top.
10. Bake until light golden brown, about 10 minutes.
11. Cool on a wire rack in the baking pan for a few minutes.
12. Transfer the scones onto the wire rack,
13. Serve warm with butter, jam and coffee or tea if desired.

eggs, milk, flour, whole wheat flour, baking powder, salt, cinnamon, nutmeg, black pepper, turbinado sugar, olive oil, milk

Taken from recipeland.com/recipe/v/olive-oil-whole-wheat-scones-52337 (may not work)