Butter Olive Oil Scones
Butter Olive Oil Scones
Rated 5.0 stars by 2 users
Category
Breakfast
Servings
8
Prep Time
20 minutes
Cook Time
15 minutes
These fluffy, golden brown scones are the perfect addition to your next brunch or tea spread! They come together in no time at all, and the use of Evoolution's Butter Olive Oil instead of regular butter means they are much more heart-healthy! Try them with jam or a savoury spread for a delicious breakfast.
Riley Fache
Ingredients
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2 Cups white flour
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3 Tsp. Baking powder
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¼ Tsp. Lemon Twist Sea Salt
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¼ Cup sugar
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¼ Cup Butter Olive Oil
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½ Cup plus 1 Tbsp. Milk, divided
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1 Egg
Directions
Preheat oven to 450F
In a medium-sized bowl, whisk together ½ cup milk and the egg. Set aside.
In a large mixing bowl, mix flour, baking powder, salt, and sugar until well combined.
Into the dry ingredients, add Butter Olive Oil and stir to combine. The mixture should have some clumps from the oil.
Pour the milk and egg mixture into the dry ingredients and combine, but do not over-mix.
Generously flour a flat surface and a rolling pin. Roll out the dough ball to 2cm thickness. Using a cup approximately 10cm in diameter with the rim dipped in flour, cut out circles of dough and place each piece on to a lined baking tray.
Collect the remaining scraps of dough and re-roll them. Repeat these steps until all the dough is used up.
Lightly brush the top of each scone with milk and bake for 12-14 minutes, or until the tops begin to brown. Let cool before serving.
Recipe Video
Recipe Note
These scones can easily be made with a sweet or savoury twist. Try some shredded cheese or scallions, or add in some dried fruit or chocolate for a sweet treat! Mix up the olive oil with a different flavour to really take it to the next level. We also love this recipe with our Garlic Olive Oil, Blood Orange Olive Oil, and Spicy Calabrian Pesto Olive Oil!
Hi @Freida, thank you for your comment! It would not work to swap a balsamic in the recipe instead of an olive oil, no. If you wanted to add some fruity flavour to the scones, you could try substituting in our Blood Orange or Eureka Lemon Olive Oils instead of the Butter Olive Oil, but it does need the oil content to work. Thanks!
Would this scones recipe work with the evool raspberry balsamic?
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