Olive Oil Scones
Soft, warm, and simple—these scones are perfect for a quick treat. With just a few everyday ingredients, you’ll have a batch ready in no time.
Ingredients
- 2 cups plain flour, sifted
- 4 tsp baking powder
- 1 tbsp caster sugar
- 1 egg, at room temperature
- 1/3 cup milk
- 1/4 cup lukewarm water
- 1/4 cup extra virgin olive oil, we love using Rich Glen Frantoio olive oil
- Rich Glen Raspberry Rhubarb jam or Rich Glen Persimmon Apricot Jam to serve
Directions
- Place baking tray in oven. Preheat tray and oven to 200°C.
- Combine flour, baking powder, sugar and a pinch of salt in a large bowl. Using a fork, whisk egg, extra virgin olive oil, milk and water in a jug.
- Add egg mixture to dry ingredients. Mix until just combined (the less you work the dough, the better), adding a little more water if required.
- Turn dough onto a floured board and pat out until 2cm thick.
- Using a 5cm scone cutter, cut out scones. Place on HOT baking tray, allowing a little room for spreading. Bake scones for 10 minutes or until risen and light golden.
- Serve scones hot with butter, Rich Glen Raspberry Rhubarb jam or Rich Glen Persimmon Apricot Jam and a dollop of Gippsland Jersey cream.
