Who said you can only make flaky, fluffy and tender scones with cold butter? This easy recipe achieves bakery-worthy results with extra virgin olive oil, and a simple folding technique that makes a world of difference in the finished scone. The high-phenolic olive oil not only adds a distinctive taste and richness to the scones, but also keeps the scones moist and tender. Cranberries, when tempered with a bit of brown sugar and cinnamon, become sweet, jammy pockets when tucked into the layers of dough. It’s the perfect Thanksgiving breakfast, or cozy Fall afternoon treat to enjoy with a cup of tea.
Recipe by Hallie Sharpless (@spinachdaddy).