Vanilla Bean Extra Virgin Olive Oil Scones

035Scones are a breakfast  favorite and the perfect coffee and tea-time treat.

Requiring only a few ingredients, scones are simple to make and armed with a few baking tips, you’ll be able to serve perfect scones every time.

I use vanilla bean EVOO instead of butter, which makes for a light and tender scone with a soft moist inner crumb and an ever-so-slightly crispy exterior that will rival any coffee house version.

If you’ve ever tasted a scone that was as hard as a rock and dry it is usually the result of improperly measured flour. When measuring the flour, use a spoon to give the flour a quick stir, then spoon loosely into the exact-size measuring cup (do not press the flour down or tap on counter). Using the back of a knife, sweep away the excess flour.

Baking powder ( leavening agent) begins to  lose it’s effectiveness once the can is opened.  I write the date on the can and use within 6-8 months.

Scones (like biscuits) continue to cook after you take them out of the oven, so check them at the minimum time. A perfectly baked scone will  look done on the edges, (not wet) be a light golden-brown and be moist inside. When in doubt, pull one apart. It will only take a batch or two before you’re baking scones so moist and delicious you won’t need the smear of butter and jam that makes most scones palatable. You might also enjoy lemon-blueberry scones with mascarpone cream and cranberry and toasted walnut scones.

Ingredients:

  • 2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest
  • 4 1/2 tablespoons Vanilla Bean Extra Virgin Olive Oil
  • 3/4 cup heavy cream
  • sparkling sugar (for topping)
  1. In a large bowl, combine the flour, sugar, baking powder, salt and lemon zest.
  2. In a small bowl, whisk together the olive oil and cream.
  3. Add liquid ingredients to the dry ingredients, mix with a fork to form large crumbs.
  4. Using your hands, form the mixture into a ball (it won’t seem like dough yet, but once you form a ball, it sticks together and magically becomes dough).
  5. Turn the dough ball onto a work surface, divide into three smaller balls of equal portions. Cut each ball into quarters.
  6. Drizzle (or use a pastry brush) some vanilla bean EVOO on the top of each scone, sprinkle with sparkling sugar.
  7. Place on a parchment-lined baking sheet, bake in a 425*oven for 13-14 minutes.
  8. Scones can be stored at room temperature for three days.

 

Tags: , , , ,

Want to know when we publish?

Check Twitter or subscribe to our RSS feed!

Trackbacks/Pingbacks

  1. Cranberry & Toasted Walnut Scones | Sicilian Girl - November 22, 2015

    […] I’m making vanilla bean or lemon-blueberry, my scone recipes have the same basic ingredients such as, flour, sugar, baking […]

  2. Vanilla Extra Virgin Olive Oil Scones - Halal Home Cooking - September 8, 2017

    […] quick google search gave me this recipe. After a little alteration to the ingredients and method these delicious extra virgin olive oil […]

  3. Ricotta Blueberry Breakfast Cake | Sicilian Girl - April 27, 2018

    […] I’ll make scones and occasionally I’ll whip up a batch of muffins or biscuits but, as a rule, if I want to […]

Leave a Reply