Strawberry Olive Oil Scones

So, I know that when one thinks of scones, one thinks of something buttery, rich and crumbly – with “buttery” being kind of the operative word – but believe it or not, olive oil makes for an equally rich and crumbly scone, with a flavor all its own – that of a fruity olive oil, and it is a treat not to be missed, in my humble, olive-oil-in-baked-goods-loving opinion. First, making scones with olive oil is one of the easiest baking projects around – and, really, I shouldn’t even be using the word “project.”

I mean, I get it that scones are really never a “project,” though I do have an epically delish, dare I say award-winning one, that does take some time (check out the recipe here), but when you make scones with olive oil, they are even less “project-y” than they are when you make them with butter. To make these easy-peasy cuties, you combine your dry ingredients in one bowl and your wet in another. You then gently combine the two and transfer the mixture to lightly floured work surface. After kneading a few times, you sprinkle on your berries, knead again and voila: strawberry olive oil scones are ready for a rest in the freezer (freezing scones before baking prevents them from spreading and helps them maintain their adorable shape). Then you bake for about 20 minutes or so and breakfast, brunch, afternoon tea, etc. is done and done. 

I like to use light brown sugar in these, as I like the way its molasses-y/caramel vibe plays off of the strawberries, but you can substitute granulated sugar, if you prefer. The scones are not very sweet – be warned – this is very much your crumbly, rich breakfast treat, not that piece of cake masquerading as breakfast (and truth be told, I love them both: baked goods that are very much breakfast and also those that would make a great dessert). These scones also call for heavy cream which contributes to their richness, and complements the olive oil beautifully. Finally, I chose to make these scones with strawberries because I recently went strawberry picking with my husband, on Father’s Day, if you must know. But these would be lovely with any fruit. My strawberries were frozen which I think helps the dough stay cold. when you knead and shape it, but you can also use fresh fruit.

Strawberry Olive Oil Scones Recipe

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5 from 6 votes

Strawberry Olive Oil Scones

These scones are not very sweet – be warned – this is very much your crumbly, rich breakfast treat, not that piece of cake masquerading as breakfast (and truth be told, I love them both). These scones also call for heavy cream which contributes to their richness, and complements the olive oil beautifully.

Recipe Author Jessie Sheehan

Ingredients

• 2 cups all-purpose flour
• 1/4 cup light brown sugar
• 2 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp kosher salt
• 1/2 cup Colavita olive oil
• 2/3 cup heavy cream
• 1 tsp pure vanilla extract
• 1 large egg
• 1 cup fresh or frozen strawberries
• For the egg wash:
• 1 egg
• 1/4 tsp fine sea salt
• Turbinado sugar for sprinkling

Instructions

• Line a baking sheet with parchment paper.
• Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl and whisk to combine.
• Combine the olive oil, heavy cream, egg and extract in a small bowl, and whisk to blend.
• Pour the liquid ingredients over the flour mixture, add the strawberries and stir just until evenly incorporated.
• Dump the dough onto a generously floured work surface. And when I say “generously,” I mean generously . . . the dough is super wet and the extra flour won’t hurt it at all . . . Gather into a ball and knead once or twice, until the dough just comes together. Shape into an 8 to 9-inch round
• Slice into 8 wedges like you would a pizza and place on the prepared baking sheet.
• Whisk the egg and salt in a small bowl and brush onto the scones. Sprinkle with Turbinado sugar. Place in the freezer for about an hour and 20 minutes, until frozen solid.
• Preheat oven to 375°F.
• Bake for about 25 minutes, rotating at the halfway point, until the scones are nicely browned and a toothpick inserted in the side of one comes out clean.
• Once removed from the oven, let the scones cool on the sheet pan for about 5 minutes before serving with loads of salted butter.
• Scones are best eaten the day they are made.