Olive Oil Scones (No Butter, Ready in 20 Minutes)
These Olive Oil Scones are made with extra virgin olive oil, creating irresistibly tender, moist scones that do not use any butter, are ready in 20 minutes, and are drizzled with an optional sweet lemon glaze.
Servings: 8 scones
Calories: 423kcal
Ingredients
Olive Oil Scones
- ½ cup heavy cream 113g
- ½ cup extra virgin olive oil 100g
- 1 large egg
- 1 large egg yolk reserve the egg white for brushing
- 1 teaspoon vanilla extract
- zest of 2 large lemons optional, but helpful
- 2¼ cups all-purpose flour 315g
- ½ cup granulated sugar 100g
- 1 tablespoon baking powder 15g
- ½ teaspoon baking soda
- ½ teaspoon salt
Lemon Glaze (optional)
- 2 tablespoon lemon juice
- 1 cup powdered sugar
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, whisk the heavy cream, extra virgin olive oil, egg, egg yolk (reserve the egg white), vanilla extract, and lemon zest (if using).
- In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.
- Add the wet ingredients to the bowl with the dry ingredients, and use a large spoon or spatula to gently combine until the dry ingredients are just incorporated.
- Turn the dough out onto a generously floured work surface. Shape the dough into a round disc that is 6-7 inches in diameter. Add flour if needed when shaping the dough. Use a butter knife or bench scraper to divide the dough into 8 wedges.
- Place the scones on a baking sheet, evenly spaced out. Use a pastry brush to brush the scones with the reserved egg white.
- Bake the scones at 400°F for 10-11 minutes. The tops should have lightly browned in places, and a toothpick inserted in the middle comes out clean.
- While the scones are baking, make the lemon glaze (if using). Combine the lemon juice and powdered sugar in a medium bowl. Add additional powdered sugar or lemon juice as needed to get the right consistency. Let the scones cool before drizzling with the glaze.
Notes
- Heavy Cream: Use heavy cream rather than buttermilk (I've tried both). Heavy cream has a higher fat content and creates scones with a crispy exterior and a light and fluffy interior.
- Extra Egg Yolk: Adding an extra egg yolk adds extra flavor.
- Measuring Flour: This one is perhaps the most important. I use a conversion of 140g per 1 cup of flour (there is no universal measurement, some bakers use 120g, some use up to 150g). For best results, measure the flour in grams with a kitchen scale. If you do not have a kitchen scale, use America’s Test Kitchen approach of “dip and sweep”.
- Lemon: While the lemon zest and lemon glaze are optional, lemon pairs really well with olive oil. The lemon takes these scones up several notches.
- Don't Overmix: Mixing leads to gluten development, which is great when making pizza (think a chewy crust), but creates tough rather than light and tender scones.
- Brush with Egg White: For that shiny professional bakery look, brush the scones with the reserved egg white before baking.
- Watch the Baking Time: Even a minute too long and the scones can get dry. These scones have a very short baking time, so watch them closely in the oven. Look for the tops of the scones to have a light golden brown color in some places, but not all over.
Nutrition
Calories: 423kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 63mg | Sodium: 388mg | Potassium: 68mg | Fiber: 1g | Sugar: 28g | Vitamin A: 283IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg
