These protein and fiber packed raspberry almond olive oil scones are moist and easy to whip together for breakfast or an afternoon snack. Sponsored by Davidson’s Safest Choice® Pasteurized Eggs.
I don’t know about you, but my Facebook feed is starting to fill up with “first day of school” photos. My kids return to school next week. Eeek! It’s a bittersweet moment. I’m sad to see summer break coming to an end. There was Boy Scout camp in Oregon, programming camp and acting camp.
The kids enjoyed hanging out with friends via countless playdates and sleepovers. I became obsessed with fairy gardens and had fun making several with my kiddos. And yes, we hunted Pokemon. But we can’t stop the inevitable.
With the end of summer and the return of school I am looking forward to getting some real work done without the usual distractions and noises of the kids being home.
Back to school also means back to school recipes. And the recipe I am sharing today is one of my daughter’s favorites, olive oil scones.
Can you really make scones with olive oil?
As you may or may or not know, I’m a bit of an olive oil expert. When I wrote my cookbook about cooking with olive oil, I really fell in love with baking with olive oil and now I almost always swap butter for olive oil whenever I bake.
When you make scones with butter, the butter must be very cold and the easiest way to make the crumbly batter is to mix it in the food processor. Well, I’m a lazy baker and the thought of bringing out the food processor and cleaning it just to make scones always seemed like too much work!
Scones are a rustic cake, that are meant to be crumbly. They are a no fuss treat with your tea or coffee, so it seems silly that it would require a food processor to make them. So, I chose scones made with olive oil.
Olive oil scones are easier to mix. You only need a fork and a bowl. You can mix them up anywhere (hello, I include an olive oil scone recipe in my camping cookbook, too). And you still end up with a scone that is crumbly on the outside and moist on the inside.
What olive oil to use in olive oil scones
The key to a delicious olive oil scone is to choose the right olive oil. I go into grave detail about this in my olive oil cookbook, but to simplify the strategy, choose an extra virgin olive oil that tastes good. Extra virgin olive oils come in a variety of flavor profiles, from pungent and peppery to mild and butter.
Choose an olive oil that tastes good to you. And the best way to do this is to taste it straight up without anything else. I prefer a mild, butter olive oil when I bake. You can also choose an infused oil, one infused with lemons or oranges, if you want to that additional flavor in your olive oil scone.
And the added benefit of baking with olive oil instead of butter, is that these scones include the brain healthy polyphenols and antioxidants that come from extra virgin olive oil. Heart healthy and delicious? Have I convinced you yet?
Protein rich olive oil scones
These raspberry almond olive oil scones are also packed with protein, without being dense bricks. I added almond meal and almond slices for extra protein that keeps my kids’ tummies full so the brain can concentrate on some serious learning. The almond slices also add some additional crunch to go with the soft and sweet raspberries.
This week I am a featured blogger with one of my brand partners, Davidson’s Safest Choice Eggs™. You can read more about my Raspberry Almond Scones here on their blog.
- 1 ¼ cup all-purpose flour
- 1 c almond meal
- ¼ c + 1 tsp granulated sugar
- 1 TBS baking powder
- ⅛ tsp salt
- ⅓ cup extra virgin olive oil
- 1 egg
- ¼ cup buttermilk
- ½ tsp almond extract
- 6 oz fresh raspberries
- 2 TBS almond slices
- Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium-sized bowl, mix together with a fork flour, almond meal, ¼ cup sugar, baking powder and salt.
- Mix olive oil into the flour mixture until it resembles coarse crumbs. It is very important that the first liquid you add is olive oil.
- In separate bowl, whisk together egg, buttermilk and almond extract.
- Pour buttermilk mixture into flour mixture and mix with spoon or fork until rough dough is formed. Do not over work the dough.
- Turn dough onto lightly floured work surface and shape into circle or rectangle, about ½-inch thick. Do not knead dough.
- Press half of the raspberries into half of the dough.
- Fold the empty half of the dough over the berries, pressing the two layers together.
- Press remaining raspberries into top layer of dough.
- Cut dough into 8 even pieces and sprinkle over top of scones with 1 tsp sugar.
- Gently press almond slices onto the top of scones.
- Place scones onto prepared baking sheet and bake until golden, about 12-15 minutes.
- Transfer scones to cooling rack. Allow scones to rest at least 10 minutes before serving. Serve warm or room temperature.
You can also use blueberries or blackberries.
Serving Size:1 scone
Amount Per Serving: Calories: 271Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 24mgSodium: 253mgCarbohydrates: 22gFiber: 4gSugar: 3gProtein: 7g