Blueberry and Basil Olive Oil Scones
2 c. flour
1/4 c. brown sugar, packed
2 1/4 t. baking powder
1/4 t. baking soda
1 t. flaked sea salt
1/2 c. The Tasteful Olive Basil pressato extra virgin olive oil
2/3 c. heavy whipping cream
2 t. pure vanilla extract
2 eggs
1 1/2 c. fresh organic blueberries
Course sugar (for topping)
Line a large baking sheet with parchment paper. In a large bowl whisk together the flour, brown sugar, baking powder, baking soda, and salt. In a small bowl combine the basil olive oil, heavy cream, vanilla, and one egg until mixed well. Pour the liquid ingredients into the the dry ingredients and mix until combined. Gently fold in the blueberries.
Turn the dough out onto a generously floured surface. Work into a ball and knead, ever so slightly, 2-3 times. With your hands, shape into a 9 inch round. With a long, sharp knife (or a pizza cutter) cut the round into 8 wedges. Place each wedge on the baking sheet, alternating their direction.
Make the wash by beating the egg and adding a splash of water or cream (either works great!). Brush each wedge with the wash and sprinkle with course sugar. Place your baking sheet and scones in the freezer for about an hour.
Preheat the oven to 375. Bake for 25 minutes. Let cool on the baking sheet for 10 minutes then transfer to a wire cooling rack. Serve warm or room temperature with fresh jams or lemon curd. Enjoy!
Recipe by Laura Campbell
