Cranberry Olive Oil Scones

Name: Cranberry Olive Oil Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cup all-purpose flour; 1/4 cup granulated sugar; 2 Tbsp brown sugar; 1 Tbsp baking powder; 1/2 tsp salt; 1/2 tsp cinnamon; 1/3 cup Kyoord High-phenolic Olive Oil; 1/4 cup plain greek yogurt; 1/4 cup milk (dairy or non-dairy); 1 tsp vanilla; 1 egg, large; 1 cup fresh cranberries, tossed in 1 Tbsp of brown sugar; 1 Tbsp of brown sugar, to spread when folding the dough; 1 Tbsp of granulated sugar, for sprinkling

November 14, 2023

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).

Cranberry Olive Oil Scones

Rated 4.4 stars by 14 users

Prep Time

20 minutes

Cook Time

20 minutes

Ingredients

2 cup all-purpose flour
1/4 cup granulated sugar
2 Tbsp brown sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/3 cup Kyoord High-phenolic Olive Oil
1/4 cup plain greek yogurt
1/4 cup milk (dairy or non-dairy)
1 tsp vanilla
1 egg, large
1 cup fresh cranberries, tossed in 1 Tbsp of brown sugar
1 Tbsp of brown sugar, to spread when folding the dough
1 Tbsp of granulated sugar, for sprinkling

Directions

Wash the fresh cranberries and toss them with 1 Tbsp of brown sugar until evenly coated. Set aside while you prepare the batter.
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugars, baking powder, cinnamon, and salt.
Using a fork, stir in olive oil until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the greek yogurt, milk, vanilla and egg.
Pour the yogurt mixture into flour mixture and mix with a fork until a shaggy dough forms. Fold in 1/2 cup of the cranberries.
Turn the dough onto a lightly floured surface and shape into a 10-inch long rectangle, about ½-inch thick.
Spread 1 Tbsp of brown sugar over the top of the rectangle, then press 1/4 cup of the cranberries overtop.
Fold each short-side of the rectangle into the center to create a square, aka a letter fold. Using your hands, shape the square packet into a 1/2-inch thick circle, roughly 8 inches across.
Press the remaining 1/4 cup of cranberries over the top of the dough, and sprinkle with 1 Tbsp of granulated sugar.
Cut dough into 8-10 even wedges and place them onto the prepared baking sheet
Bake for 20-23 minutes until golden brown around the edges and lightly browned on top.
Transfer scones to a cooling rack. Enjoy!!