• Quincy Barker

Olive Oil Strawberry Scones


These Olive Oil Strawberry Scones are the perfect summer morning treat. They are lightly sweetened from the date sugar, strawberries and cane sugar sprinkled on top. They are light, crumbly and pair well with a light bodied herbal tea.


Although popular all over the world, scones are believed to have originated in Scotland and are closely related to the griddle-baked flatbread known as bonnock. When baking powder became easily available, scones began to be baked in the oven instead. Scones come in all shapes, sizes and endless ingredient variations which is why I love them so much.


Olive Oil Strawberry Scones


Ingredients:

  • 2 cups whole wheat pastry flour

  • 1/4 cup date sugar

  • 2 1/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1 tsp pink salt

  • 1/2 cup Phoeapolis olive oil

  • 2/3 cup coconut milk from a can

  • 1 tsp pure vanilla extract

  • 1 large egg

  • 1 cup of frozen strawberries

  • 1 tablespoon of vegan butter

  • Cane sugar for sprinkling


Instructions:


1. Preheat the oven to 375°F and line a baking sheet with parchment paper.


2. Combine the flour, date sugar, baking powder, baking soda and pink salt in a large bowl and mix to combine.


3. Combine the Phoeapolis olive oil, canned coconut milk, egg and vanilla extract in a small bowl and combine thoroughly.


4. Add the liquid mixture to the combined dry ingredients. Add the frozen strawberries and stir just until evenly combined.


5. Put the ball of dough onto a floured surface and knead a few times until the dough comes together. Shape into an 8 to 9-inch round disk.


6. Using a sharp knife, slice the disc into eight wedges and place them on the prepared baking sheet. Use a spatula to transfer them from your workspace to the baking sheet.


7. Melt the vegan butter in a small bowl. Brush the butter mixture onto the scones and sprinkle with cane sugar.


8. Bake for about 20-25 minutes, until golden brown and a toothpick comes out clean.


9. Remove scones from the oven and let them cool on the pan for about 5 minutes before serving.

10. Best served fresh with a warm cup of tea. Refrigerate the leftover scones. Use the toaster oven to warm up your scone the following morning.



I used Phoeapolis Organics Olive Oil which is made from hand picked olives, contains no fillers or lower grade olive oils and uses olives harvested early for higher quality. Using higher quality ingredients will make a difference in how your food tastes, not the mention the added nutritional benefits.


Click the image below to learn more about Phoeapolis Organics Olive Oil.






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