Olive Oil Scones Recipe: Light, Flaky & Dairy-Free Guide

Olive oil scones are a delicious twist on the traditional British teatime treat. By swapping butter for olive oil, you get a lighter, dairy-free scone with a tender crumb and subtle flavor that pairs beautifully with both sweet and savory toppings. This recipe is perfect for anyone looking for a healthier, plant-based alternative or simply wanting to try something new in their baking repertoire.

Ingredients

• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/3 cup (80ml) extra-virgin olive oil
• 2/3 cup (160ml) unsweetened non-dairy milk (such as almond or oat), plus extra for brushing
• 1 tsp vanilla extract
• Optional: zest of 1 lemon or orange (for a citrusy note)
• Optional: 1/2 cup (75g) dried fruit (raisins, cranberries, or chopped apricots)

Instructions

1. Preheat the oven. Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. If using citrus zest, stir it in now for even distribution.
3. Combine the wet ingredients. In a separate bowl or large measuring jug, whisk the olive oil, non-dairy milk, and vanilla extract until well blended.
4. Make the dough. Pour the wet ingredients into the dry mixture. Stir gently with a fork or spatula until a shaggy dough forms. If using dried fruit, fold it in at this stage. Do not overmix; stop as soon as everything is just combined.
5. Shape the scones. Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a circle about 1 inch (2.5 cm) thick. If the dough is sticky, sprinkle with a little extra flour as needed, but avoid adding too much.
6. Cut the scones. Using a sharp knife, cut the dough into 8 wedges (like a pizza). Transfer the wedges to the prepared baking sheet, spacing them at least 1 inch apart.
7. Brush and bake. Lightly brush the tops of the scones with a little extra non-dairy milk for a golden finish. Bake for 15-18 minutes, or until the tops are lightly golden and the scones feel firm to the touch.
8. Cool and serve. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature with your favorite spreads or accompaniments.

Tips

• Substitutions: You can use regular dairy milk if you’re not avoiding dairy. For a gluten-free version, substitute a 1:1 gluten-free flour blend, though texture may vary.
• Choosing olive oil: Use a mild, fruity extra-virgin olive oil for the best flavor. Robust oils may overpower the scone’s delicate taste.
• Don’t overwork the dough: Mixing or kneading too much will make the scones tough. Handle the dough as little as possible for a tender crumb.
• Storage: Scones are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days.

Serving Suggestions

• Serve warm with a dollop of fruit preserves, lemon curd, or dairy-free whipped cream for an afternoon treat.
• Pair with a drizzle of honey and a sprinkle of chopped nuts for extra flavor and crunch.
• For a savory twist, top with herbed cream cheese or olive tapenade.
• Enjoy alongside a cup of tea, coffee, or a glass of fresh juice for a satisfying breakfast or snack.

Variations

• Herb and Cheese: Omit the sugar and vanilla, and add 1/2 cup (50g) grated dairy-free cheese, plus 1-2 tbsp chopped fresh herbs (such as chives or rosemary).
• Chocolate Chip: Add 1/2 cup (85g) dairy-free chocolate chips to the dough for a sweet treat.
• Nutty Scones: Fold in 1/3 cup (40g) chopped toasted nuts, such as walnuts or pecans, for added texture.
• Spiced Scones: Add 1 tsp ground cinnamon or mixed spice to the dry ingredients for a warming flavor.

Storage and Reheating

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them: wrap each scone tightly in plastic wrap or foil, then place in a freezer-safe bag or container for up to 2 months. To reheat, thaw frozen scones at room temperature or microwave for 20-30 seconds. For best texture, warm in a 300°F (150°C) oven for 5-7 minutes before serving. Avoid reheating scones multiple times, as this can make them dry.

Frequently Asked Questions

Can I use regular olive oil instead of extra-virgin?

Yes, you can use regular (pure or light) olive oil, but extra-virgin olive oil provides a more nuanced flavor and a lighter texture. If you prefer a milder taste, select a light or neutral-flavored olive oil.

Why do my scones turn out dense or heavy?

This often happens if the dough is overmixed or too much flour is added. Mix gently and only until just combined, and measure your flour accurately (ideally by weight). Also, check that your baking powder is fresh for proper lift.

Can I make these scones ahead of time?

Yes, you can prepare the dough, cut the scones, and refrigerate them (covered) for up to 8 hours before baking. Bake directly from the fridge, adding an extra 2-3 minutes to the baking time. Baked scones are best enjoyed fresh but can be kept for a day or two.

Do olive oil scones taste like olive oil?

The flavor is subtle, especially if you use a mild, fruity olive oil. The scones have a tender crumb and a hint of richness without tasting overtly of olive oil. Strong, peppery oils will be more pronounced, so choose your oil based on your flavor preference.

Can I make smaller or larger scones?

Absolutely. To make mini scones, divide the dough into two discs and cut each into 8 wedges for a total of 16 small scones. Reduce the baking time slightly (check at 10-12 minutes). For larger scones, shape the dough thicker and extend the baking time by a few minutes.

Are these scones suitable for vegans?

Yes, as long as you use non-dairy milk and avoid add-ins like regular cheese or cream, these scones are fully vegan. Double-check any optional ingredients to ensure they’re plant-based.

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