Whole Wheat, Olive Oil & Berry Scones

There are few things better on a weekend morning – or any morning, really – than a warm scone alongside my coffee. I am a fan of all biscuits, scones and their relations, and often drawn to buy one at the coffee shop, where too often they’ve been sitting in the display case too long or (horrors!) have been refrigerated, giving them a dense, cottony texture. Fortunately scones are dead easy to make from scratch, and can be customized with anything from berries to orange zest or chocolate, depending on your mood and what’s in the cupboard. Best of all, a scone made with half whole wheat flour and heart-healthy olive oil is just as delicious as any other. Better, even.

These would do well with some grated lemon or orange zest, or leave out the sugar and add 1/4 cup grated Parmesan cheese or 1/2 cup grated old cheddar and some fresh or dried herbs for savory cheese scones. Extra-virgin olive oil, which has a stronger flavor, is a better choice for savory versions.

Whole Wheat, Olive Oil & Berry Scones

1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. sugar (optional)
1 Tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, chilled and cut into pieces
1/4 cup mild (not extra-virgin) olive or canola oil
3/4 cup milk or buttermilk
1 cup fresh or frozen berries (don’t thaw them)

Preheat oven to 400°F.

Put the flours, sugar, baking powder, baking soda and salt in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl. Add the milk and berries and stir gently just until the dough is combined.

Pat the dough into a circle that is about 1″ thick and 8″-9″ in diameter on a parchment-lined cookie sheet. (If they are sweet and you want a brown, crunchy top, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.

Bake for about 20 minutes, until golden. Serve warm. Wrap well and freeze any you don’t eat the same day. Makes 8 scones.

Article Posted 6 years Ago

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