1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. sugar (optional)
1 Tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup Lucero Miller's Blend Extra Virgin Olive Oil
1/4 cup butter, chilled and cut into pieces
3/4 cup milk or buttermilk
1 cup fresh or frozen berries (don’t thaw them)
Preheat oven to 400°F. Brush a baking sheet with olive oil or butter, or line it with parchment paper.
Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and Miller's Blend EVOO and pulse or stir with a fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl. Add the milk and berries, and stir gently just until the dough is combined.
Pat the dough into a circle that is about 1″ thick and 8″ to 9″ in diameter on the cookie sheet. (If you would like a brown, crunchy top on the scones, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or rolling pastry cutter and separate them- so that they are at least an inch apart on the baking sheet.
Bake for about 20 minutes, until golden. Serve warm. Makes 8 biscuits.
Recipe adapted from Babble.com