2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar

1/2 cup milk

1/2 cup D’Olivo Lemon Fused Olive Oil

1 egg

2 teaspoons lemon juice

1 cup frozen blueberries



Preheat oven to 375 degrees.

Mix the dry ingredients together in a medium sized bowl. In another bowl, whisk together the milk, D’Olivo Lemon Olive Oil, egg, and lemon juice until blended.

Pour the liquid mixture into the dry mixture. Stir with a spoon just until a soft dough forms. Turn dough out on a lightly floured surface, and knead 10-15 times. On the last few kneads, knead in the frozen blueberries.

Form the dough into a ball and cut it in half. Line cookie sheet with parchment paper. You can either make triangular or round scones.

For Triangular Scones: Place the halves of dough on opposite ends of a cookie sheet. Roll out each ball until it is about 8 inches round (about 1/2 to 3/4 inch thick). Cut each circle into 8 wedges.

For Round Scones: Roll dough out to about 1/2 to 3/4 inch thick. Flour the edge of a 2 1/2 inch round biscuit cutter or the rim of a similarly sized drinking glass, and cut out scones. Gently transfer scones to cookie sheet.

Bake for 15-20 minutes, or until the center of each round is cooked through.

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