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.

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 to make scones with olive oil.

Laura says :

Why this recipe works

• Simple: Olive oil scones are easier to mix than butter based. You only need a fork and a bowl and you can mix them up anywhere – hello, I include an olive oil scone recipe in my camping cookbook, too!
• Texture: Even with olive oil, you still get a scone that is crumbly on the outside and moist on the inside. 
• Extra Protein: These scones are also include almond meal and almond slices for extra protein that keeps my kids’ tummies full so the brain can concentrate on some serious learning.
• Olive Oil Benefits: Olive oil includes the brain healthy polyphenols and antioxidants that come from extra virgin olive oil. Heart healthy and delicious? Have I convinced you yet?

Ingredients you need

• Extra virgin olive oil: The key to a delicious olive oil scone is to choose the right olive oil. 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. 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.
• Almond meal: For an extra kick of protein and more almond flavor I add almond meal.
• Egg: Use a large egg in this scone recipe.
• Buttermilk: You can also use 2 tablespoon plain yogurt mixed with 2 tablespoon milk instead of buttermilk.
• Almond extract: This adds more almond flavor to your scones. You can substitute with vanilla extract.
• Raspberries: I prefer fresh fruit in my scones. So use fresh raspberries or try blueberries, blackberries or any other favorite fruit.
• Almond slices: I top the scones with crunchy almond slices. You can omit them or use almond slivers or another chopped nut.
• Pantry staples: all purpose flour, granulated sugar, baking powder and salt.

Step-by-step directions

1. Mix dry ingredients. Combine flour, almond meal, sugar, baking powder and salt. Mix olive oil until it resembles coarse crumbs. It is very important that the first liquid you add is olive oil.
2. Add wet ingredients. 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.
3. Shape dough. Turn dough onto lightly floured work surface and shape into circle or rectangle, about ½-inch thick. Do not knead dough.
4. Add berries. Press half the berries 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.
5. Fiinish dough. Cut dough into 8 even pieces and top with sugar. Gently press almond slices onto the top of scones.
6. Bake. Transfer scones onto baking sheet and bake until golden.

Recipe tips and FAQs

Remember that you can cut your scones into any shape, round, rectangular or triangles. Just cut them to similar size for even baking.

Scones also bake quickly, usually only requiring 15 minutes or less. Because of this, you can add any fruit to scones. The fruit will soften during the baking process, but still it will still hold its shape.

Want to try more unusual scone recipes? I bake my blackberry scones with olive oil and balsamic vinegar. My whole wheat scones are studded with pomegranate. I even made savory scones that baked with cherry tomatoes.

Raspberry Almond Olive Oil Scones

Laura Bashar | Family Spice

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

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Additional Time 10 minutes mins

Total Time 33 minutes mins

Course Muffins & Scones

Cuisine American

Servings 8 scones

Calories 271 kcal

Ingredients

  

1x2x3x

• 1 ¼ cup all-purpose flour
• 1 cup almond meal
• ¼ cup granulated sugar
• 1 teaspoon granulated sugar
• 1 tablespoon baking powder
• ⅛ teaspoon salt
• ⅓ cup extra virgin olive oil
• 1 egg
• ¼ cup buttermilk
• ½ teaspoon almond extract
• 6 oz fresh raspberries
• 2 tablespoon almond slices

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Instructions

 

• 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 teaspoon 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.

Notes

Cooking Suggestions: You can also use blueberries or blackberries.

You can also use 2 tablespoon plain yogurt mixed with 2 tablespoon milk instead of buttermilk. I do this all the time in my baking.

TO STORE: Store cooled scones lightly covered in foil on the counter for up to 3 days if the room is cool. If you live in a humid environment, I suggest refrigeration. Scones will keep in the refrigerator for up to 5 days.

 

TO FREEZE: You can also freeze scones. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1sconeCalories: 271kcalCarbohydrates: 22gProtein: 7gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 15gCholesterol: 24mgSodium: 253mgFiber: 4gSugar: 3g

Keyword olive oil scone, scones made with olive oil, scones with olive oil

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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