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Whole Wheat Blueberry Olive Oil Scones
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Blueberry Olive Oil Scones

Using olive oil instead of butter speeds up the scone making process a bit.
Course Breakfast
Cuisine American
Keyword Olive Oil, Scones, White Whole Wheat
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings 8
Cost 5

Equipment

Ingredients

  • 2 cups white whole wheat flour (280 grams)
  • 1 Tbsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 3 Tbsp granulated sugar plus extra for topping (40 grams)
  • 1 large egg
  • ¼ cup olive oil use light tasting or any other oil
  • ¾ cup buttermilk plus a little extra for brushing
  • 1 teaspoon vanilla or 2 teaspoons lemon zest
  • 1 cup fresh blueberries
  • Sparkling Sugar or extra sugar plus milk or cream for brushing

Instructions

  • Preheat oven to 425°F. Have ready a heavy baking sheet lined with parchment.
  • In a large mixing bowl, thoroughly stir together the flour, baking powder, salt and baking soda, then stir in the sugar.
  • I n second bowl, stir together egg and oil, then add buttermilk and vanilla (or lemon).
  • Make a well in the dry ingredients and pour in half the liquid ingredients. Stir well, then continue adding liquid ingredients very gradually until you have a rather stiff dough. Turn dough onto a pastry mat and pat it flat.
  • Dot the flat slab of dough with blueberries and fold over on itself. Repeat, flattening dough without crushing the blueberries (much!) and adding more berries.
  • Shape the dough into a circle and cut into 8 wedges. Brush surfaces with 1% milk and sprinkle with sugar. Place on parchment-lined baking sheets.
  • Bake scones for 10 minutes at 425, then reduce heat and bake at 375 for another 10 minutes.

Notes

If you don't have white whole wheat flour you can use 1 cup each white and whole wheat or 2 cups total white flour.