Deliciously Healthy Whole Wheat Olive Oil Scones: The Perfect Recipe for Energy & Good Deeds

What a day it was, a true marathon of activity and heartwarming community spirit! My morning kicked off bright and early with a meaningful purpose: baking five generous batches of our beloved whole wheat and olive oil scones. These weren’t just for any occasion; they were destined for the incredible volunteers at a Habitat for Humanity build, people who dedicate their time and energy to making a tangible difference in our community. Providing them with a nourishing, homemade treat during their coffee break felt like the least I could do to support their invaluable efforts. It’s always a joy to contribute, even in a small way, to such a profound cause.

The day continued its whirlwind pace, culminating in my regular stint as a traffic reporter on the Homestretch, CBC Radio One’s popular afternoon show. This always means a later return home, usually around 6:30 PM, after the hustle and bustle of tracking city traffic. By the time I finally got into my car, the thought of an extra stop at the grocery store for sour cream – a planned accompaniment for perogies – felt utterly overwhelming. My “gumption” meter was decidedly low. So, in a concession to the day’s exhaustion, we opted for a quick and easy solution: frozen spinach pizza. You know, that President’s Choice Chicago-style deep dish pizza? It’s surprisingly good, packed with a generous layer of spinach, a subtle touch of mild, chewy mozzarella, and topped with a bright tomato sauce. It’s genuinely one of the least greasy frozen pizzas I’ve found, and remarkably, my son W devours it, thick layer of greens and all. Tonight, however, we had a surprise addition thanks to W: a handful of raisins making a very unexpected (and somewhat experimental) appearance on his slice.

The Scone Sensation: Why These Whole Wheat Olive Oil Scones Are a Must-Try

Despite the evening’s culinary compromises, the morning’s baking adventure brought immense satisfaction. I received several enthusiastic requests from the Habitat for Humanity volunteers for the scone recipe, and I couldn’t be happier to oblige! After all, these very scones accounted for a substantial portion of my caloric intake for the day – quality control, you understand, is paramount when you’re serving up baked goods to hard-working individuals! There’s something incredibly gratifying about seeing people enjoy what you’ve made, especially when it provides a little boost of energy for a good cause.

These whole wheat olive oil scones are more than just a simple pastry; they are a perfect blend of rustic charm, wholesome ingredients, and satisfying flavor. The use of whole wheat flour adds a nutty depth and a boost of fiber, making them a more substantial and healthier option than their white flour counterparts. And the olive oil? It contributes a delicate fruitiness and moistness, while also being a healthier fat choice compared to traditional butter in some recipes. They strike a wonderful balance, being rich enough to feel like a treat but light enough not to weigh you down, making them ideal for a morning coffee break, a light breakfast, or an afternoon snack.

Recipe: Wholesome Whole Wheat Olive Oil Scones

These scones are designed for ease and wholesome goodness, perfect for a busy morning or for sharing with a crowd. The coarse sugar topping adds a delightful sparkle and a hint of crunch, elevating them from simple to special.

Yields: Approximately 12 scones
Prep time: 15 minutes
Cook time: 18-22 minutes

Ingredients:

• 2 cups (240g) whole wheat flour: Provides a hearty texture and nutritional benefits.
• 1 tablespoon baking powder: The leavening agent for a light, fluffy rise.
• 1/2 teaspoon salt: Enhances flavor and balances the sweetness.
• 1/4 cup (50g) granulated sugar: Just enough sweetness without being overly indulgent.
• 1/2 cup (120ml) milk: Whole milk or a dairy-free alternative works well; ensures a tender crumb.
• 1/4 cup (60ml) extra virgin olive oil: Adds moisture and a subtle, distinctive flavor.
• 1 large egg: For binding and richness, plus a little for an egg wash if desired.
• Optional: 1/2 cup add-ins: Such as raisins, dried cranberries, chopped nuts, or even a sprinkle of grated orange zest for extra flavor.
• For topping: 1-2 packets of coarse sugar (like “Sugar in the Raw”) or turbinado sugar.

Instructions:

1. Preheat Oven & Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and granulated sugar until thoroughly combined. Ensure there are no lumps of baking powder.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the milk, olive oil, and the large egg until well blended. This ensures even distribution of liquids and fats.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a wooden spoon or a rubber spatula, mix until just combined. Be careful not to overmix; overmixing develops gluten and can lead to tough scones. The dough will be slightly shaggy, which is perfectly fine.
5. Incorporate Add-ins (Optional): If using any optional add-ins like raisins or cranberries, gently fold them into the dough at this stage. Distribute them evenly without overworking the dough.
6. Turn Out and Form Dough: Lightly flour a clean work surface. Turn the scone dough out onto the floured surface. Gently knead it a few times (no more than 5-6 times) just until it comes together into a cohesive ball.
7. Shape the Dough: Pat the dough into a round disc, about 3/4 to 1 inch thick. You can also form it into a rectangle if you prefer square scones. Aim for a consistent thickness for even baking.
8. Cut the Scones: Using a sharp knife or a bench scraper, cut the round disc into 8 or 12 wedges (like a pizza). For square scones, cut into 12 squares. For uniform results, ensure your cuts are clean.
9. Arrange on Baking Sheet: Carefully transfer the scone wedges to your prepared baking sheet, leaving a little space between each scone for air circulation.
10. Prepare for Baking: If desired, you can brush the tops of the scones lightly with a little extra milk or an egg wash (whisked egg with a teaspoon of water) for a golden finish. This also helps the coarse sugar adhere.
11. Sprinkle with Sugar: This is where those little packets of coarse “Sugar in the Raw” come in handy! One packet is usually enough for one batch of scones. Generously sprinkle the coarse sugar over the tops of each scone. This adds a beautiful sparkle and a delightful textural crunch after baking.
12. Bake: Bake for 18-22 minutes, or until the scones are golden brown on top and a wooden skewer inserted into the center comes out clean. The precise baking time can vary depending on your oven and the thickness of your scones.
13. Cool: Remove the baking sheet from the oven and let the scones cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm, ideally, with a dollop of jam or a smear of cream cheese!

Tips for Perfect Scones Every Time:

• Don’t Overmix: The golden rule for scones! Overmixing develops gluten, which makes them tough. Mix just until the ingredients are combined.
• Cold Ingredients: While this recipe uses olive oil, if you ever adapt it with butter, ensure your butter is very cold and cut into small pieces. Cold fat creates pockets of steam, leading to a flakier texture.
• Work Quickly: The less you handle the dough, the better. Overworking the dough warms it up, potentially making the scones dense.
• Use a Sharp Knife: A clean cut ensures a good rise. A dull knife can drag the dough, sealing the edges and inhibiting rise.
• Customize Your Flavors: Feel free to experiment with different add-ins. Lemon zest and poppy seeds, chocolate chips, or even savory herbs and cheese can transform these basic scones into something entirely new.
• Storage: Scones are best enjoyed fresh on the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2-3 days. Reheat briefly in the oven for a “freshly baked” experience.

More Than Just a Meal: The Joy of Giving Back and Simple Pleasures

That long day, punctuated by building efforts, radio waves, and a quest for convenient dinner, truly encapsulated the beautiful chaos of life. The experience at Habitat for Humanity, even just dropping off the scones, was a powerful reminder of how collective effort can transform lives. There’s a profound satisfaction in seeing a community come together, each person contributing their unique skills and energy. Baking those scones wasn’t just about making food; it was about fueling dedication, offering comfort, and showing appreciation for the tireless work of others. It was a small gesture, but one that resonated deeply.

And then there’s the evening, when the grand plans for homemade perogies give way to the comforting simplicity of a frozen pizza. It’s a reminder that even when we strive for wholesome and homemade, life’s demands sometimes dictate a different path. The key is balance – enjoying the process of baking and sharing when time allows, and embracing the ease of a quick meal when energy wanes. These whole wheat olive oil scones, however, perfectly bridge that gap. They are healthy enough to feel good about, simple enough to make without undue stress, and delicious enough to bring genuine smiles. They embody the spirit of nourishing both body and soul, whether it’s for busy volunteers or for your own family after a marathon day.

So, I urge you to try this recipe. Whether you’re baking for a cause, a special brunch, or just to treat yourself to a comforting snack, these scones are sure to become a favorite. They are a testament to how simple ingredients can create something truly wonderful and how a little effort in the kitchen can spread a lot of joy.

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