Scones are a beloved treat, often enjoyed for breakfast, snacks, or afternoon tea. This olive oil scones recipe skips the sugar and butter, resulting in a savory, tender scone that’s perfect for those seeking a healthier, dairy-free, or sugar-free option. With the richness of olive oil and the classic crumbly texture, these scones are delicious on their own or with a spread of your favorite topping.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper (optional for a savory kick)
- 1/3 cup (80ml) extra virgin olive oil
- 2 large eggs (reserve 1 tablespoon for brushing tops)
- 1/2 cup (120ml) unsweetened plain yogurt or plant-based yogurt
- 1 tablespoon chopped fresh herbs (such as rosemary, chives, or thyme; optional)
- 1/3 cup (40g) grated hard cheese (like Parmesan or Pecorino; optional for extra flavor)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper (if using). Stir in any chopped herbs or grated cheese, if desired.
- In a separate bowl, whisk together the olive oil, one whole egg plus all but 1 tablespoon of the second egg (reserve for brushing), and the yogurt until smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a fork or spatula until just combined. The dough should be soft but not sticky; if it seems too dry, add a teaspoon of yogurt at a time. If too sticky, sprinkle in a little more flour.
- Turn the dough out onto a lightly floured surface. Pat it gently into a 1-inch-thick (about 2.5cm) round. Handle the dough as little as possible to keep the scones tender.
- Using a sharp knife or a bench scraper, cut the round into 8 wedges. Alternatively, use a floured round cutter for biscuit-shaped scones, gathering and re-patting scraps as needed.
- Place the scones on the prepared baking sheet, spaced about 2 inches apart. Brush the tops with the reserved beaten egg for a glossy finish.
- Bake for 14-18 minutes, or until the scones are golden on top and firm to the touch. Rotate the pan halfway through baking for even browning.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Tips
- Substitutions: You can use whole wheat flour for a nuttier flavor and extra fiber, though the scones will be a bit denser. For a dairy-free version, choose unsweetened soy or coconut yogurt and omit the cheese or use a plant-based cheese.
- Don’t overmix: Overworking the dough will make your scones tough. Stir just until the ingredients are combined, and handle the dough gently.
- Flavor additions: Try adding sun-dried tomatoes, olives, or diced cooked bacon for more savory depth. Just keep total add-ins under 1/2 cup to avoid weighing down the dough.
- Freezing: Unbaked scones freeze well. Freeze them on a tray, then transfer to a bag; bake from frozen, adding 3-5 minutes to the baking time.
Serving Suggestions
- Serve warm with a dollop of Greek yogurt, ricotta, or a swipe of herbed cream cheese.
- Pair with soups or stews—these scones are perfect for dunking into tomato, vegetable, or lentil soup.
- Slice and fill with roasted vegetables or smoked salmon for a hearty breakfast sandwich.
- Enjoy as a savory snack with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt.
Variations
- Herb & Cheese Scones: Mix in 1/3 cup grated sharp cheese and 2 tablespoons chopped fresh herbs for a classic flavor combination.
- Vegan Scones: Use plant-based yogurt and replace the eggs with 1/4 cup unsweetened applesauce or 2 tablespoons ground flaxseed mixed with 5 tablespoons water (let sit for 5 minutes to gel).
- Spicy Scones: Add 1/2 teaspoon chili flakes or finely chopped jalapeño for a bit of heat.
- Whole Grain Scones: Substitute up to half the all-purpose flour with whole wheat or spelt flour for a heartier, earthier taste.
Storage and Reheating
- Room Temperature: Store cooled scones in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, refrigerate in a sealed container for up to 5 days. Bring to room temperature or gently reheat before serving.
- Freezing: Freeze baked scones, well wrapped, for up to 2 months. Thaw at room temperature or reheat straight from frozen.
- Reheating: Warm scones in a 325°F (163°C) oven for 8-10 minutes or in a toaster oven until heated through. Avoid microwaving, as it can make scones rubbery.
Frequently Asked Questions
- Can I make these olive oil scones gluten-free?
Yes, you can use a high-quality gluten-free all-purpose flour blend in place of regular flour. Look for blends that include xanthan gum for structure. The texture may be slightly different, but the scones will still be tasty and tender. - Is it possible to make these scones without eggs?
Absolutely. Replace each egg with a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set for 5 minutes) or use 1/4 cup unsweetened applesauce for each egg. These swaps will yield a slightly different texture, but the scones will remain moist and hold together well. - Why are my scones dry or crumbly?
Dry scones are often the result of too much flour or overbaking. Be sure to measure your flour by spooning it into the cup and leveling it off, rather than scooping directly from the bag. Also, check your oven temperature with an oven thermometer, as many ovens run hot. Finally, add yogurt a tablespoon at a time if the dough seems too dry before shaping. - Can I add sweeteners if I want a slightly sweet scone?
Yes, if you prefer a touch of sweetness, add 2-3 tablespoons of honey, maple syrup, or your preferred granulated sweetener to the wet ingredients. This will not affect the structure but will give a more traditional scone flavor. - What type of olive oil is best for baking scones?
Use a mild, fruity extra virgin olive oil for the best flavor. Robust, peppery oils can overpower the subtle flavors of the scone. If you’re concerned about the taste, try a light olive oil or even a blend, but avoid highly processed or flavored oils. - How can I ensure my scones are light and fluffy?
Handle the dough as little as possible and avoid overmixing. Use fresh baking powder for the best rise, and don’t skip the resting step before baking if your kitchen is very hot—chilling the shaped scones for 10 minutes in the fridge can help them hold their shape and rise taller.
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