Did you know that August is National Olive Oil month? I had no idea. Pompeian Olive Oil, who sent me olive oil and monetary compensation, has a challenge during National Olive Oil month. Switch Olive Oil for butter. Olive oil has so many great health benefits, I decided to give it a try. I’ve got a great recipe for you today. Not only did I swap olive oil for butter in this scone recipe but I also made it just a little bit faster and easier to make scones.
I have really wanted to make some scones since we got home from our 5 week road-trip. The girls and I had a tea party with my brother and his girls while we were in Arizona. We made scones with mini chocolate covered candies on the top for our silly tea party. I wanted a little reminder of the fun time, of my home state and my family. If you know me, you know I really dislike making cookies and especially cookies that need to be rolled and cut. I just don’t have the patience for them. Scones are not hard to make, but sometimes I don’t like the whole rolling them out, then cutting them and baking them. Feels like a pain to me. I made this scone recipe just a little bit different so that I could use my medium scoop and it would be quick and easy and I could have my little trip down memory lane.
To start, I needed to modify the recipe from butter to olive oil. Pompeian has a conversion chart that makes it really easy to know how much olive oil should be used based on the amount of butter in the recipe. By swapping out the butter, I cut out a lot of saturated fats and all the cholesterol. Works for me!
I love that they have an Organic olive oil. You know how I like to eat organic. Swapping out the butter made this recipe easier to make as well because I didn’t have to work with the hard, cold butter. It was a breeze to mix in the olive oil.
After mixing up your dough, use a medium scoop to scoop out your scones. They won’t spread much, so you can easily place 1 dozen on your standard size baking sheet. I wanted to make scones similar to those we made in Arizona, so I added mini chocolate covered candies to the top of the scones.
Bake the scones in the oven for 20 minutes at 375 degrees. Then serve warm with your favorite cup of coffee or tea. I served mine in my Arizona mug. 🙂 See, I told you I wanted a trip down memory lane.
I use white whole wheat flour, so my scones bake up a little darker. Often I need to add a little extra liquid as well. This was not that case this time.They mixed up perfectly without any additional fussing needed.
The scones were delicious as is, but if you wanted to make them over the top good, I would recommend adding a little milk/vanilla glaze with a light dusting of sugar to the top. Since they are meant to be a sweet scone, it would just push them over the edge. 🙂
Now here is the cool part, Pompeian is offering 1.000 customers a special gift package(think free movie and free olive oil!) if you sign up to take the pledge to switch olive oil for butter during the month of August! You totally need to try the swap. It was easy. Especially with their conversion chart.
You can click the picture above to download your copy of this scone recipe.
Have you ever swapped olive oil for butter in a recipe? What recipe? Let me know. I want to try more.
This is a sponsored post written by me on behalf Pompeian.