I am addicted to scones. Actually, I am addicted to fresh baked goodies, but I have a special place in my heart (and in my belly!) for scones. I love that they are mildly sweet and typically studded with fruits. And they pair beautifully with my morning tea, which I can NOT do without. Ever.
My 10-year old daughter has developed a hankering for scones, as well. That’s my girl! And since I began baking scones with extra virgin olive oil and NOT butter, we have been enjoying scones more often.
Today I am sharing olive oil scones that are bursting with blackberries and bathed in balsamic vinegar. And the beauty with balsamic vinegar (unlike it’s olive oil counterpart) is that the older it is, the better!
So you see, oil and vinegar isn’t just for your salad or veggies!
Balsamic vinegar is heavenly in baked goods, especially when you use a flavored balsamic vinegar. For these blackberry scones, I used a vanilla balsamic. Dreamy!
For my grape upside down cake, I used a fig balsamic. Heaven!
Don’t have a flavored vinegar? A plain balsamic will still work beautifully, like the one I used for my strawberry balsamic jam.
After inhaling half the scones, and giving a couple away to friends, my daughter turned to me and asked, “When are you going to make more scones?”
Well, I better get back to baking!
If you have not been baking with extra virgin olive oil, or even balsamic vinegar, what are you waiting for???
- 4 oz blackberries, fresh
- 1 TBS balsamic vinegar, red
- 3 tsp granulated sugar, divided
- 2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 TBS baking powder
- 1/8 tsp salt
- 1/3 cup extra virgin olive oil
- 1/4 cup yogurt, plain Greek
- 1/4 cup milk, low-fat
- 1 egg, large
- Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl stir together blackberries, balsamic and sugar. Set aside.
- In a medium-sized bowl whisk together flour, 2 tsp sugar, baking powder and salt.
- Using a fork, stir olive oil into flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together yogurt, milk and egg.
- Pour yogurt mixture into flour mixture and mix with a spoon or a fork until a rough dough is formed. Do not over mix the dough.
- Turn the dough onto a lightly floured work surface and shape into a circle or rectangle, about 1/2-inch thick.
- Pour balsamic berries (and juice) over half of the dough and gently press in.
- Fold the empty half of the dough over the berries, pressing the two layers together.
- Pour and press remaining berries over the top of the dough.
- Cut dough into 8-10 even pieces.
- Sprinkle remaining 1 tsp sugar over the scones.
- Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes.
- Transfer scones to a cooling rack to cool to desired temperature. Serve warm or room temperature.
Serving Suggestions: Serve alone, with honey, jam or drizzle a sweet glaze on top.
Cooking Tips: Use a plain balsamic vinegar or a flavored one like vanilla or fruit. Use a mild, buttery, herb or citrus infused olive oil.
Serving Size:1 scone
Amount Per Serving: Calories: 248Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 24mgSodium: 236mgCarbohydrates: 35gFiber: 2gSugar: 10gProtein: 5g