I have been wanting to make a scone using olive oil rather then butter. I don’t really have a good reason why other then just to try it and see how the taste would compare to a normal buttery scone. I was surprised at how flaky they still turned out. They were extremely moist, flaky and flavorful. I will be making them again! Next time I might try to add dried cranberries and orange zest. Or maybe some oats and maple. The possibilities seem endless.
Makes 16 smaller scones
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp maple syrup
1/2 cup buttermilk
1/2 cup olive oil
2 tsp lemon juice
1 cup frozen blueberries (you can also used dried berries)
Preheat oven to 375 degrees.
Mix the flours, baking powder, baking soda, and salt in a bowl. In another bowl whisk together the buttermilk, oil, egg, lemon juice, and maple syrup until blended.
Pour the liquid mixture until the dry mixture. Stir with a spoon until a soft dough forms. Don’t over mix. Knead the dough 10-15 times on a lightly floured surface. On the last few kneads, knead in the frozen blueberries.
Form the dough into a ball and cut it in half. Place both halves on cookie sheet on opposite ends. Roll out each ball until it is about 8 inches round (about 1/2-3/ inch thick). Cut each circle into 8 wedges (Don’t cut all the way through, just deeply score the dough)
Bake for 15-20 minutes, or until the center of each round is cooked through.
Use a knife and cut the scones into their individual pieces. Cool on a wire rack.
*I don’t let them cool completely before I eat them. I want a warm scone to enjoy with a tea latte, mmmm.