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.
Servings 8 scones
Calories 271kcal
Ingredients
- 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
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: 1scone | Calories: 271kcal | Carbohydrates: 22g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Cholesterol: 24mg | Sodium: 253mg | Fiber: 4g | Sugar: 3g
