Strawberry Olive Oil Scones
These scones are not very sweet - be warned - this is very much your crumbly, rich breakfast treat, not that piece of cake masquerading as breakfast (and truth be told, I love them both). These scones also call for heavy cream which contributes to their richness, and complements the olive oil beautifully.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup light brown sugar
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup Colavita olive oil
- 2/3 cup heavy cream
- 1 tsp pure vanilla extract
- 1 large egg
- 1 cup fresh or frozen strawberries
- For the egg wash:
- 1 egg
- 1/4 tsp fine sea salt
- Turbinado sugar for sprinkling
Instructions
- Line a baking sheet with parchment paper.
- Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl and whisk to combine.
- Combine the olive oil, heavy cream, egg and extract in a small bowl, and whisk to blend.
- Pour the liquid ingredients over the flour mixture, add the strawberries and stir just until evenly incorporated.
- Dump the dough onto a generously floured work surface. And when I say "generously," I mean generously . . . the dough is super wet and the extra flour won't hurt it at all . . . Gather into a ball and knead once or twice, until the dough just comes together. Shape into an 8 to 9-inch round
- Slice into 8 wedges like you would a pizza and place on the prepared baking sheet.
- Whisk the egg and salt in a small bowl and brush onto the scones. Sprinkle with Turbinado sugar. Place in the freezer for about an hour and 20 minutes, until frozen solid.
- Preheat oven to 375°F.
- Bake for about 25 minutes, rotating at the halfway point, until the scones are nicely browned and a toothpick inserted in the side of one comes out clean.
- Once removed from the oven, let the scones cool on the sheet pan for about 5 minutes before serving with loads of salted butter.
- Scones are best eaten the day they are made.