Olive oil scones are a delicious, wholesome snack perfect for kids. By swapping out butter for extra virgin olive oil, these scones are not only dairy-free but also have a light, tender crumb and a subtle, savory flavor. They’re ideal for lunchboxes, after-school snacks, or a quick family breakfast, and can be easily adapted with your child’s favorite add-ins.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/4 cup (60ml) extra virgin olive oil
- 1/4 cup (50g) granulated sugar
- 2/3 cup (160ml) unsweetened milk (dairy or plant-based)
- 1 large egg
- 1 teaspoon pure vanilla extract
- Optional: 1/2 cup (75g) mini chocolate chips, raisins, or dried cranberries
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate medium bowl, whisk the olive oil and sugar until well combined. Add the egg, milk, and vanilla extract, and whisk again until smooth.
- Pour the wet ingredients into the dry and stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few streaks of flour are okay. If using chocolate chips or dried fruit, fold them in now.
- Turn the dough out onto a lightly floured surface. Gently pat it into a disk about 1 inch (2.5cm) thick. If the dough is sticky, sprinkle a little more flour on top.
- Using a 2 1/2-inch (6cm) round cutter (or a drinking glass), cut out scones and place them on the prepared baking sheet, spacing them about 2 inches apart. Gather scraps and repeat until all the dough is used.
- Optional: Brush the tops with a little extra milk for a slight sheen.
- Bake for 13-16 minutes, or until the scones are lightly golden on top and cooked through. Rotate the pan halfway for even baking.
- Remove from the oven and cool on a wire rack for 10 minutes before serving. Enjoy warm or at room temperature.
Tips
- Substitutions: Use whole wheat flour for extra fiber, or try spelt flour for a nuttier taste. Substitute plant-based milk for a vegan version (and skip the egg or use a flax egg).
- Olive Oil Choice: A mild, fruity extra virgin olive oil works best for a subtle flavor. Strong, peppery oils may overpower the scones.
- Don’t Overmix: Mix just until the dough comes together. Overmixing can make scones tough rather than tender.
- Make Ahead: Shape and cut scones, then freeze on a tray. Bake straight from frozen, adding 3-4 minutes to the bake time.
Serving Suggestions
- Serve scones plain or with a little jam or honey for a simple snack.
- Pair with fresh fruit and yogurt for a balanced breakfast.
- Slice and fill with cheese or nut-free spreads for a savory lunchbox treat.
- Turn them into mini strawberry shortcakes by layering with whipped cream and berries.
Variations
- Fruit Scones: Add 1/2 cup of chopped dried apricots, dates, or currants for a fruity twist.
- Lemon Scones: Add the finely grated zest of 1 lemon and swap vanilla for a teaspoon of lemon juice.
- Chocolate Scones: Use mini chocolate chips or chunks for a sweet treat.
- Savory Scones: Omit the sugar and vanilla. Add 1/2 cup grated cheese and a tablespoon of chopped chives or parsley.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for all-purpose flour. Check that your baking powder is gluten-free.
Storage and Reheating
Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, warm scones in a 300°F (150°C) oven for 8-10 minutes, or microwave for 10-15 seconds per scone. If frozen, let thaw at room temperature or reheat directly from frozen, adding a few extra minutes in the oven.
Frequently Asked Questions
- Are olive oil scones healthy for kids?
- Olive oil scones are a healthier alternative to traditional butter scones, providing unsaturated fats and no trans fats. They are lower in saturated fat and can be made with whole grain flour and minimal sugar, making them a good option for snacks. However, like all baked goods, they’re best enjoyed as part of a balanced diet.
- Can I make these scones without eggs?
- Yes, you can make the scones egg-free. Replace the egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken). The texture will be slightly more tender and moist, but still delicious.
- What if I don’t have a round cutter?
- If you don’t have a round cutter, use a drinking glass dipped in flour, or simply cut the dough into wedges or squares with a sharp knife. The shape won’t affect the taste or texture.
- Can I use flavored olive oil?
- Flavored olive oils, such as lemon or orange, can add a unique twist to your scones. Just make sure the flavor complements your other ingredients. For savory scones, try a garlic or herb-infused oil, and for sweet scones, citrus oils work well.
- Why did my scones turn out dense or dry?
- Dense or dry scones are often the result of overmixing the dough or using too much flour. Be gentle when combining ingredients, and measure flour by spooning it into the cup and leveling it off. Also, check your baking powder is fresh for the best rise.
- Can I make the dough ahead of time?
- Yes, you can prepare and cut the scone dough, then refrigerate it (covered) overnight. Bake straight from the fridge the next day, adding 1-2 minutes to the baking time. This can help with busy mornings or party prep.
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Olive Oil Scones Recipe for Kids: Easy, Tasty, and Nut-Free