Sweet syrupy balsamic vinegar is the secret ingredient for these delectable and moist balsamic blackberry scones made with extra virgin olive oil.
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.
Why this recipe is so awesome
Today I am sharing olive oil scones that are bursting with blackberries that were 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. 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.
Easy to make, incredible flavor and made with heart healthy extra virgin olive oil and not butter. Do you really need any more reasons to bake these beauties?
Ingredients you need
- Blackberries: Fresh is preferred, but you can use frozen. Just thaw completely and strain out excess water/juice.
- Balsamic vinegar: Thick, syrupy balsamic vinegar works best, but you can use cheaper varieties that are not as thick. You can use plain or any flavored balsamic vinegar as long as it compliments the blackberries.
- Extra virgin olive oil: When baking with olive oil, you need to use a quality extra virgin olive oil. Choose one that has a nice flavor when you taste it by itself. It can be peppery (if you like it) or mild. You can even use a flavored olive oil, but remember it should compliment the other flavors you are using.
- Greek yogurt and milk: I frequently use this combination instead of buttermilk as I always have milk and yogurt in my refrigerator. You can substitute with ½ cup of buttermilk.
- Pantry staples: granulated sugar, all purpose flour, baking powder, salt
1. In a small bowl stir together blackberries, balsamic and sugar.
2. In a medium-sized bowl whisk together flour, sugar, baking powder and salt. Using a fork, stir olive oil into flour mixture until it resembles coarse crumbs.
3. In a separate bowl, whisk together yogurt, milk and egg.
4. 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.
5. Turn the dough onto a lightly floured work surface and shape into a circle or rectangle, about ½-inch thick.
6. Pour balsamic berries (and juice) over half of the dough and gently press in.
7. 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.
8. Cut dough into 8-10 even pieces. Sprinkle remaining 1 teaspoon sugar over the scones. Place scones onto a baking sheet lined with parchment paper or a silicone baking mat.
9. Bake at 400ºF until golden, about 12-15 minutes. Transfer scones to a cooling rack to cool to desired temperature. Serve warm or room temperature.
Recipe tips and FAQs
The beauty of scones is that you can cut them into any shape you desire. They can be round, rectangular or triangles. Just try to make them similar in size for even baking.
Scones also bake quickly, usually only requiring 15 minutes or less. Because of this, scones make excellent vessels for any type of fruit, no matter how fragile. The fruit softens during the baking process, but still holds its shape.
Yes, you really can. Scones made with olive are are slightly softer than their butter varieties. The dough can be chilled before baking, but it is not necessary. The trick is to mix the oil with the flour mixture first then add just enough wet ingredients without turning the dough to mush.
You should choose a quality extra virgin olive oil for baking. There are a number of different flavor profiles of olive oil for you to choose from: peppery to mild, infused with flavors or plain. The flavor you choose should compliment what you are baking.
- 4 oz blackberries, fresh
- 1 TBS balsamic vinegar, red
- 3 teaspoon granulated sugar, divided
- 2 cup all-purpose flour
- ¼ cup granulated sugar
- 1 TBS baking powder
- ⅛ teaspoon salt
- ⅓ cup extra virgin olive oil
- ¼ cup yogurt, plain Greek
- ¼ 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 teaspoon 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 ½-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 teaspoon 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
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!