Strawberry Olive Oil Scones
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Ingredients
- 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:
- 1 egg
- ¼ teaspoon Himalayan Sea Salt
- Turbinado sugar for sprinkling
Instructions
- 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.