Blackberry Scones with Olive Oil

 

4 oz. blackberries fresh

1 T. balsamic vinegar red

3 tsp. granulated sugar divided

2 C. all purpose flour

¼ C. granulated sugar

1 T. baking powder

⅛ tsp. salt

⅓ C. extra virgin olive oil

¼ C. yogurt plain Greek

¼ C. milk low-fat

1 egg large

 

Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl stir together blackberries, balsamic and sugar. Set aside. In a medium-sized bowl whisk together flour, 2 tsp. sugar, baking powder and salt. Using a fork, stir olive oil into flour mixture until it resembles coarse crumbs. In a separate bowl, whisk together yogurt, milk and egg. Pour yogurt mixture into flour mixture and mix with a spoon or a fork until a rough dough is formed. Do not over mix the dough. Turn the dough onto a lightly floured work surface and shape into a circle or rectangle, about ½-inch thick. Pour balsamic berries (and juice) over half of the dough and gently press in. Fold the empty half of the dough over the berries, pressing the two layers together. Pour and press remaining berries over the top of the dough. Cut dough into 8-10 even pieces. Sprinkle remaining 1 tsp. sugar over the scones. Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes. Transfer scones to a cooling rack to cool to desired temperature. Serve warm or room temperature.