Strawberry Scones- The Little Shop of Olive Oils

Strawberry Olive Oil Scones


  • 2 cups all-purpose flour
  • ¼ cup light brown sugar
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup Premium Extra Virgin Olive Oil
  • 6 tablespoons cold unsalted butter into ¼ - inch cubes
  • 1 large egg
  • 2/3 cup heavy cream plus
  • 1 teaspoon Strawberry Dark Balsamic Vinegar
  • 1 cup fresh or frozen strawberries

For the egg wash:


    • Line a large baking sheet with parchment paper and set it aside. 
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    • 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 I mean generously . . . the dough is extremely 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 375º
    • 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, and enjoy. 
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