Blackberry Scones with Olive Oil

Closeup of a slice of blackberry scone on a pewter plate with a glass of tea

Blackberry Scones with Olive Oil

These blackberry scones are made with olive oil instead of butter, giving them a light and tender crumb. The balsamic-tossed berries add a pop of sweet-tart flavor in every bite.

Course Muffins & Scones

Cuisine American

Keyword blackberry scone, blackberry scones, olive oil scone

Prep Time 15

Cook Time 15

Additional Time 10

Total Time 40

Servings Scones

Calories 249kcal

Author Laura Bashar | Family Spice

Ingredients

4 oz blackberries fresh
1 tablespoon balsamic vinegar red
3 teaspoon granulated sugar divided
2 cup all purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
⅛ teaspoon salt
⅓ cup extra virgin olive oil
¼ cup yogurt plain Greek
¼ cup milk low-fat
1 egg large

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Instructions

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.

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Notes

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.

TO STORE: Store cooled scones lightly covered in foil on the counter for up to 3 days or refrigerate for up to 5 days. If you live in a humid environment, I suggest refrigeration.

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

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