Raspberry Almond Olive Oil Scones

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. These beauties are crumbly on the outside and moist on the inside. By using olive oil instead of butter, these scones include the brain healthy polyphenols and antioxidants. The addition of almond meal and almond slices make these scones protein dense, to keep the tummies full so the brain can concentrate on some serious learning.

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.

Raspberry Almond Olive Oil Scones

Author:

Laura Bashar

These protein and fiber packed raspberry almond olive oil scones are moist and easy to whip together for breakfast or an afternoon snack.

Ingredients:

• 1 1/4 cup all-purpose flour
• 1 c almond meal
• 1/4 c + 1 tsp granulated sugar
• 1 TBS baking powder
• 1/8 tsp salt
• 1/3 cup extra virgin olive oil
• 1 egg
• 1/4 cup buttermilk
• 1/2 tsp almond extract
• 6 oz fresh raspberries
• 2 TBS almond slices

Directions:

1. Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium-sized bowl, whisk together:
• 1 1/4 cup all-purpose flour
• 1 c almond meal
• 1/4 c granulated sugar
• 1 TBS baking powder
• 1/8 tsp salt
3. Using a fork, mix in until mixture resembles coarse crumbs:
• 1/3 cup extra virgin olive oil
4. In separate bowl, whisk together:
• 1 egg
• 1/4 cup buttermilk
• 1/2 tsp almond extract
5. Pour buttermilk mixture into flour mixture and mix with spoon or fork until rough dough is formed. Do not over mix.
6. Turn dough onto lightly floured work surface and shape into circle or rectangle, about 1/2-inch thick. Do not knead dough.
7. Press into half of the dough:
• 3 oz fresh raspberries
8. Fold the empty half of the dough over the berries, pressing the two layers together.
9. Press remaining into top layer of dough:
• 3 oz fresh raspberries
10. Cut dough into 8 even pieces.
11. Sprinkle over top of scones with:
• 1 teaspoon granulated sugar
12. Gently press into scones:
• 2 TBS almond slices
13. Place scones onto prepared baking sheet and bake until golden, about 12-15 minutes.
14. Transfer scones to cooling rack. Serve warm or room temperature.

Prep Time: 10 min

Yield: 8-10 scones

Cook Time: 13 min

Total Time: 23 min

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Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Davidson’s Safest Choice Eggs™ to develop a recipe using their pasteurized eggs. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.