Blueberry Olive Oil Scones
Using olive oil instead of butter speeds up the scone making process a bit.
Servings 8
Cost 5
Equipment
Ingredients
- 2 cups white whole wheat flour (280 grams)
- 1 Tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 Tbsp granulated sugar plus extra for topping (40 grams)
- 1 large egg
- ¼ cup olive oil use light tasting or any other oil
- ¾ cup buttermilk plus a little extra for brushing
- 1 teaspoon vanilla or 2 teaspoons lemon zest
- 1 cup fresh blueberries
- Sparkling Sugar or extra sugar plus milk or cream for brushing
Instructions
- Preheat oven to 425°F. Have ready a heavy baking sheet lined with parchment.
- In a large mixing bowl, thoroughly stir together the flour, baking powder, salt and baking soda, then stir in the sugar.
- In second bowl, stir together egg and oil, then add buttermilk and vanilla (or lemon).
- Make a well in the dry ingredients and pour in half the liquid ingredients. Stir well, then continue adding liquid ingredients very gradually until you have a rather stiff dough. Turn dough onto a pastry mat (add more flour if needed) and pat it flat.
- Dot the flat slab of dough with blueberries and fold over on itself. Repeat, flattening dough without crushing the blueberries (much!) and adding more berries.
- Shape the dough into a circle and cut into 8 wedges. Brush surfaces with 1% milk and sprinkle with sugar. Place on parchment-lined baking sheets.
- Bake scones for 10 minutes at 425, then reduce heat and bake at 375 for another 10 minutes.
Notes
If you don't have white whole wheat flour you can use 1 cup each white and whole wheat or 2 cups total white flour.