Olive Oil Cranberry & Apricot Scones

Olive Oil Cranberry & Apricot Scones

  • prep
  • cook
  • 8 servings


  • 2 cups all purpose flour

  • ¼ cup granulated sugar + 1 Tablespoon

  • 2 tsp ground cinnamon

  • ½ tsp sea salt

  • 2 teaspoons baking powder

  • ½ cup dried cranberries

  • ½ cup dried apricots (about 7), chopped

  • ½ cup heavy cream + 1 Tablespoon

  • 1 egg, room temperature

  • ½ cup Lindsay “Buttery” Olive Oil

  • 1 tsp vanilla

Cooking Directions

  1. Preheat oven to 425F. Line a baking sheet with parchment paper.

  2. In a medium bowl stir together flour, sugar, cinnamon, sea salt and baking powder. In a liquid measuring cup stir together cream, egg, olive oil and vanilla. Add the liquid ingredients in two batches to the dry ingredients, stirring to mix well. Stir in the cranberries and chopped apricots.

  3. With floured hands remove the dough to a floured board and knead the dough a few times to form a large ball. This dough is very moist. Place the dough on a parchment paper lined baking sheet and pat into a 6-8” disk.

  4. With a floured knife, cut the disk into 8 wedges. Brush with 1 Tablespoon of cream, sprinkle with 1 Tablespoon of sugar.

  5. Bake 16-18 minutes until golden brown. Cool 5 minutes and serve.