These olive oil scones made with whole wheat flour offer a wholesome twist on a classic British teatime treat. The olive oil lends a delicate fruitiness and moist crumb, while the whole wheat flour adds nuttiness and extra fiber, making these scones both flavorful and nourishing. They’re quick to prepare and perfect for a cozy breakfast or afternoon snack.
Ingredients
- 2 cups (240 g) whole wheat flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 tablespoons granulated sugar (optional, adjust for sweetness)
- 1/4 cup (60 ml) extra virgin olive oil
- 3/4 cup (180 ml) plain yogurt or buttermilk, at room temperature
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract (optional)
- Zest of 1 lemon or orange (optional, for a citrus note)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and sugar until evenly combined.
- In a separate bowl, mix the olive oil, yogurt (or buttermilk), egg, vanilla extract, and citrus zest if using. Whisk until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be slightly sticky but hold together.
- Turn the dough out onto a lightly floured surface and pat it into a round disk about 1-inch (2.5 cm) thick. Avoid kneading too much to keep the scones tender.
- Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops lightly with a little extra olive oil or a beaten egg to encourage browning.
- Bake for 15 to 18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly. Serve warm or at room temperature.
Tips
- Substitutions: If you don’t have whole wheat flour, you can substitute half with all-purpose flour for a lighter texture, but the flavor and nutrition will be less robust. Greek yogurt can replace buttermilk or plain yogurt for extra richness.
- Measuring flour: Whole wheat flour can be dense; spoon it lightly into your measuring cup and level off rather than scooping directly to avoid dry, tough scones.
- Don’t overmix: Overworking the dough develops gluten and leads to dense scones. Mix until just combined and handle gently when shaping.
- Olive oil flavor: Use a mild or medium-flavored extra virgin olive oil to avoid overpowering the scones with bitterness. A fruity olive oil complements the nutty flour well.
Serving Suggestions
These olive oil whole wheat scones are delicious served warm with a pat of butter or your favorite jam, such as strawberry or apricot preserves. For a savory twist, try topping with cream cheese and smoked salmon or a drizzle of honey and ricotta cheese. They pair wonderfully with a cup of tea or coffee for breakfast or afternoon tea.
Variations
To customize your scones, consider adding mix-ins like 1/2 cup fresh or dried fruit (blueberries, cranberries, or chopped apricots), 1/3 cup chopped nuts (walnuts, pecans, or almonds), or 1 teaspoon ground spices (cinnamon, cardamom, or nutmeg). For savory versions, omit sugar and add 1/2 cup grated cheese (cheddar, parmesan) with herbs like rosemary or thyme.
Storage and Reheating
Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones in a sealed bag or container for up to 1 month. To reheat, thaw at room temperature if frozen, then warm in a 350°F (175°C) oven for 5-7 minutes until heated through and slightly crisp on the outside. Avoid microwaving as it can make them rubbery.
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat?
Yes, you can substitute all-purpose flour for whole wheat flour, but the texture will be lighter and less hearty. Using half whole wheat and half all-purpose is a good compromise for softer scones with some nuttiness.
Why is olive oil used instead of butter?
Olive oil provides a moist crumb and a subtle fruity flavor while being a healthier fat alternative to butter. It also keeps the scones tender without the need for chilling the dough.
How do I know when the scones are done?
They should be golden brown on top and firm to the touch. Insert a toothpick or skewer into the center; it should come out clean or with just a few moist crumbs.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it wrapped tightly for up to 24 hours. Bring it to room temperature before shaping and baking for best results.
Is it necessary to add sugar?
Sugar is optional and can be adjusted based on your taste or omitted for savory scones. It helps with browning and adds a slight sweetness that balances the whole wheat flavor.
What if my scones turn out dense?
Dense scones are usually caused by overmixing the dough or using too much flour. Measure flour carefully and mix gently until just combined to keep scones light and tender.
Enjoy baking these wholesome olive oil whole wheat scones that bring a nutritious, flavorful upgrade to your scone repertoire. Their simplicity and versatility make them a reliable go-to for any time you crave a comforting baked good.
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