Blueberry Scones Enhanced by Vanilla Olive Oil Blend

Fresh blueberries burst through a tender, buttery crumb while vanilla-scented olive oil adds a smooth, creamy warmth that makes every bite feel special. This Vanilla Infused Olive Oil folds in real vanilla bean character and a gentle sweetness that plays beautifully with the berries, turning a simple scone into something brunch-worthy, tea-friendly, and perfect for a relaxed morning spread or a holiday table. It’s the kind of bake people reach for twice.

Garden Infuzions

Blueberry Scones Enhanced by Vanilla Olive Oil Blend

Tender blueberry scones get a warm, fragrant lift from Vanilla Infused Olive Oil, bringing soft vanilla notes, buttery crumb, and bright berry pops together in one cozy bake.

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 8 scones

Course: Breakfast, Brunch, Desserts, Snacks

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1/2 cup cold unsalted butter cubed
• 1 cup fresh blueberries
• 1/4 cup Vanilla Infused Olive Oil
• 1/2 cup cold heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar for topping
• 1 tablespoon milk for brushing

Equipment

• 2 Mixing bowls one for dry ingredients and one for wet ingredients
• 1 whisk for blending the dry and wet mixtures
• 1 Pastry cutter or use your fingertips to cut in the butter
• 1 baking sheet lined with parchment paper
• 1 sheet Parchment paper keeps the scones from sticking
• 1 set Measuring cups and spoons for accurate baking measurements

Method

 

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the cold butter and cut it into the dry ingredients until the mixture looks like coarse crumbs with a few pea-sized bits remaining.
4. In a separate bowl, whisk together the Vanilla Infused Olive Oil, heavy cream, egg, and vanilla extract.
5. Pour the wet mixture into the dry mixture and stir gently until the dough begins to form.
6. Fold in the blueberries with as few strokes as possible so they stay mostly intact.
7. Turn the dough onto a lightly floured surface and press it into a 7-inch round about 1 inch thick.
8. Cut the round into 8 wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
9. Brush the tops lightly with milk and sprinkle with coarse sugar.
10. Bake for 20 to 22 minutes, until the scones are golden on the edges and set in the center.
11. Cool on the pan for 5 minutes, then serve warm.

Notes

For the best texture, keep the butter cold and mix the dough only until it just comes together. Frozen blueberries can be used; add them straight from the freezer to help keep the color in the dough from spreading too much. The Vanilla Infused Olive Oil adds a soft, creamy sweetness that complements the berries without overpowering them.

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Recipe Tips

Keep the butter cold and work the dough just until it comes together for the best scone texture. If your berries are especially juicy, toss them with a little flour before folding them in so the dough stays easy to handle.

Serving Suggestions

Serve these warm with a swipe of butter, a spoonful of jam, or a light dusting of powdered sugar. They’re lovely for brunch, afternoon coffee, or a sweet snack with tea.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days, or freeze them for longer keeping. Rewarm gently in the oven so the edges stay crisp and the centers soften again.

Variations

Try swapping in raspberries or a mix of blueberries and blackberries for a different berry profile. You can also add a little lemon zest to brighten the flavor, or finish the tops with coarse sugar before baking for extra sparkle.

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