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Strawberry Olive Oil Scones By Jessie Sheehan

Yields1 Serving

Pair Recipe with Strawberry Olive Oil Scones By Jessie Sheehan with:
Patriotic Blue Lemonade Punch

Similar Colavita Recipes:
Cranberry, Pistachio and Orange Scones
Buttermilk Baked Donuts with Strawberry Glaze

 2 cups all-purpose flour
 ¼ cup light brown sugar
 2 ¼ tsp baking powder
 ¼ tsp baking soda
 1 tsp kosher salt
 ½ cup Colavita Extra Virgin Olive Oil
  cup heavy cream
 1 tsp pure vanilla extract
 1 large egg
 1 cup fresh or frozen strawberries
For the Egg Wash:
 1 egg
 ¼ tsp fine sea salt
For Sprinkling:
 Turbinado sugar

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 and stir just until evenly incorporated.


Dump the dough onto a generously floured work surface. Gather into a ball and knead a few times, until dough just comes together. Sprinkle the strawberries on top and gently fold the dough to incorporate the berries. 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, 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.