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–+ servings
250ml Vanilla Infused Olive Oil – flavorful vanilla infusion
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
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Desserts, Snacks
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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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