Dark Chocolate Chunk Olive Oil Scones

March 17, 2016

Dark Chocolate Chunk Olive Oil Scones // by Faring Well #vegan #recipe

It was a normal weekday night where I was throwing together a typical steamer-basket-meal for Scott. I keep cooked grains, a few plant based protein options, and a handful of fresh veggies on hand to assemble into the basket for a quick 7 minute steam. It gets tossed from the basket straight into a bowl. A drizzle of olive oil, a little salt, pepper, garlic, and a quick toss – dinner is served. I’ve been assembling a handful of weeknight dinners like this for a few months. However, about a month back I received an unusual ovation from Scott. He took his first bite and told me it was one of the best meals I had ever made. I responded, but you’ve been eating this same meal for months? Then I took a bite and knew right away. It was the olive oil. I had received my first bottle from Oil Ladi that day and had yet to give it a try. The dinner tasted as if it had been sautéed in the richest butter, and as if a handful of other fancy ingredients had been added to enhance its flavor. Golden and buttery, with a peppery kick, and mellow grassy notes. It was the richest thing I had tasted since going vegan over four years ago, and the closest to “buttery” Scott and I had ever experienced with an olive oil. Since then Scott has been extra excited for my humble steamer basket meals, and I’ve been experimenting up the wazoo with this incredible ingredient. Such as in these scones.

Before we dive into the amazing combination of a true, high quality olive oil and dark chocolate – I’d like for you to meet Dina. She is the gracious heart that brought these bottles of liquid gold over to America from her family’s olive orchard on the northeast coast of the provence, Argolis, in Greece. After the fall of the Ottoman empire, the government divvied up the olive groves in the late 1800’s to the families who had been working the land for generations. One of those families is Dina’s. Her immediate family owns about 600 trees, and many of the neighboring farmers are related to them (the Touloukis family). With the olive oil pressed from their harvest, as well as some of their neighbors’ harvests, they are able to bottle about five to eight thousand bottles per year. Making a bottle feel like a true treasure when you hold one. The olives are cold pressed within twenty four hours of being picked, on site, and their specific groves produce some of the best tasting olive oil due to their location – on a slope of land with excellent drainage and lots of sunlight. Apparently those two things are imperative to healthy, happy olive trees – and you can taste their effects! Its incredible talking to Dina about her olive oil. She is contagiously passionate, provides every little detail about the harvest, and emphasizes the importance of educating people on the difference between fresh, unrefined olive oil – and the mislabeled, tasteless bottles we find in their midst at the store. If you’ve been searching (like I have) for someone to trust when it comes to finding a quality olive oil, I’m happy to say I have found that person for you today.

Dark Chocolate Chunk Olive Oil Scones // by Faring Well #vegan #recipe


 
ABOUT THE OLIVE OIL
Extra virgin olive oil (EVOO) – what is it, can you cook with it, is it safe to use with high heat – these questions have been up for debate lately, and do you want to know something that irks me a bit? There is no regulation for the labeling of EVOO. Meaning, olives that have been treated with high heat and ones that are technically “old” can still be pressed and bottled with a label expressing their “cold pressed” and “extra virgin” nature that is far from the truth. It isn’t safe to cook with oils above their smoke point, and when an olive is old and gets pressed is yields an oil with high acidity (anything above 0.8% is high) and thus reduces it’s smoke point (and flavor). However, a truly cold pressed, extra virgin olive oil made using the freshest olives (within 24 hours of harvest) will have low acidity and high nutrient content – protecting the oil up to 400F. This was all news to me, and it meant the world to receive a packet of paperwork from Dina outlining the timing, processing, and acidity for each harvest of her olive oil (the most recent harvest being below 0.4% acidity). When she delivers an order of olive oil to a retailer she always provides this same information, whether or not they ask for it, because she believes it is important people know the quality of the oil they are purchasing. Its for this reason that I adore Dina and Oil Ladi so very much, and am happy to confidently include olive oil in my diet once more. One of the ways being in this rich and delicious scone recipe that I am totally jazzed to share with you today!


 
Dark Chocolate Chunk Olive Oil Scones // by Faring Well #vegan #recipeDark Chocolate Chunk Olive Oil Scones // by Faring Well #vegan #recipe


 
ABOUT THE RECIPE
These scones, let me tell you, will win over even the most “iffy” scone eaters. They don’t have the traditional dense interior, but a slightly fluffier one with a delectable crumb. Usually scones are made with cold butter, and I have been making this coconut oil version for years with no complaints. But to use Oil Ladi’s olive oil was a treat I can only credit to poor grocery shopping planning. I was making scones the other weekend when I went to grab my coconut oil jar and only a small teaspoon was left. Needing scones in my life I grabbed the bottle of Oil Ladi and decided to give it a go. I don’t know if I will ever switch back, now that I know the rich taste of an olive oil scone! Paired with dark chocolate here, but also stellar with blueberries (which I posted here on Instagram last weekend) or any other fresh, frozen, or dried fruit of your liking. The next-to-best part (the best being eating them, of course) is the ease of making. No flouring of countertops, no rolling, cutting, and carefully chilling. One bowl, one stir, one quick freeze, and a cookie scoop. Thats all it takes, and you have scones within 40 minutes from start to finish. And 30 minutes of that time is spent with the scones either in the freezer or oven! Magic? I think so.


 
Dark Chocolate Chunk Olive Oil Scones // by Faring Well #vegan #recipeDark Chocolate Chunk Olive Oil Scones // by Faring Well #vegan #recipeDark Chocolate Chunk Olive Oil Scones // by Faring Well #vegan #recipeDark Chocolate Chunk Olive Oil Scones // by Faring Well #vegan #recipe

This post was sponsored by Oil Ladi. All words and opinions are my own, and I truly believe in this family and their extra virgin olive oil. Thank you for supporting Faring Well by supporting its gracious sponsors!

Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!


 
DARK CHOCOLATE CHUNK OLIVE OIL SCONES
Makes 5 scones, batch can easily be doubled.

1 1/4 cup light spelt flour (or all purpose)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 cup plain almond milk
1 teaspoon apple cider vinegar
2 tablespoons pure maple syrup
1/4 cup Oil Ladi olive oil
1/3 cup quality dark chocolate, chopped

Preheat the oven to 400F and line a baking sheet with parchment. Mix the almond milk and apple cider vinegar in a small cup, set aside. Mix the dry ingredients in a medium mixing bowl and add the maple syrup, olive oil, and almond milk mixture. Stir until the dough begins to come together, then add the chopped dark chocolate. Fold in the chocolate to incorporate, and place the bowl in the freezer for 10 minutes (no more, no less, set your timer!). Remove the bowl from the freezer and using a cookie scoop (or spoon) drop five spoonfuls of dough onto the parchment lined cookie sheet. Then drop another scoop of dough on top of each (that has been already scooped) and press down slightly to make sure the two scoops stick together. Place in the oven and bake for 22 to 24 minutes. The tops and edges should be a nice golden brown. Let cool on a wire rack for a few minutes before serving, and cool any extras completely before storing in an airtight container on the counter. Best enjoyed fresh, or eaten within 2 days.


 
SHOP OIL LADI  >>

Dark Chocolate Chunk Olive Oil Scones // by Faring Well #vegan #recipe

26 Comments

  • Reply Jess @ Nourished by Nutrition March 17, 2016 at 3:40 am

    Wow! I too new nothing about the quality of true olive oil! Thank you so much for this post!! (I am on Oil Ladi’s website as we speak…NEED this olive oil NOW! Your scones look delicious and I’ve been waiting for this recipe since I saw your post on Instagram and Facebook last week. I think the blueberry is right up my alley…or possibly dried apricots :)
    Sending love, Jess

    • Reply Faring Well March 17, 2016 at 4:52 pm

      Jess! Thank you! I’m so happy to hear this post was helpful and that you are drooling over Oil Ladi as much as I am! I hope you get to pick up a bottle and taste its golden deliciousness soon – AND make these scones! Yay for those blueberry ones, another fave for sure – XO

  • Reply Sarah | Well and Full March 17, 2016 at 6:49 am

    Have you ever read “Extra Virginity” by Tom Mueller? You might be interested it in – it delves into the world of olive oil production, and exposes some brands that purport themselves to be “extra virgin” or “cold press”. I get so mad when I see those brands at the grocery store and know that they’re misleading their customers. But I guess it just makes a bottle of really good, ACTUAL extra virgin olive oil that much better, you know? My favorite thing to do with good olive oil is put some in a shallow plate with a little sea salt and pepper, and dip some crusty bread in it. It’s sooo good. I don’t use olive oil in baking as much, but I love that you used such a high quality oil in your scones!! They look absolutely amazing!! :D

    • Reply Faring Well March 17, 2016 at 4:53 pm

      No but I will look into it now, thank you Sarah! And the dipping of a good bread in this just sounds delicious. Thank you for the recipe love as well, you’re so great – have a stellar weekend friend! <3

  • Reply Abby @ Heart of a Baker March 17, 2016 at 7:05 am

    I just love love love when an ingredient makes a difference! I remember the first time I had really good, honest to god dark chocolate and it was a game changer, so I totally feel you on this one lady! xo

    • Reply Faring Well March 17, 2016 at 4:54 pm

      WORD – I’ve had that holy heck moment with a good dark chocolate as well, pair it with this olive oil in this scone and I’m doing a little happy dance! Thanks for the post love girl, loving you’re new site design BTW! <3

  • Reply Liana Haven March 17, 2016 at 10:04 am

    Two bottles are on their way as we speak! Cannot wait to make these scones :)

    • Reply Faring Well March 17, 2016 at 4:54 pm

      That is so exciting! Ah! I cannot wait for you to have a taste. Happy oiling and baking girl! XO

  • Reply Maikki | Maikin mokomin March 17, 2016 at 11:11 am

    I’ve been searching for recipe for vegan scones that don’t include butter substitutes or coconut oil. This recipe is just what I needed, thanks for sharing! :)

    • Reply Faring Well March 17, 2016 at 4:55 pm

      Oh wonderful! They are few and far between, thats for sure. Hope you enjoy this one as much as we do! Let me know if you give them a try <3

  • Reply genevieve @ gratitude & greens March 17, 2016 at 7:28 pm

    Good olive oil is so simple but SO good! A drizzle of it on anything makes just about anything taste better. I have a particularly soft spot for scones and dark chocolate and olive oil is such an underrated combination! <3

    • Reply Faring Well March 21, 2016 at 2:12 pm

      It is such a wonderful combination, I’m so surprised I just discovered it!

  • Reply KJ | Omnomherbivore March 17, 2016 at 9:02 pm

    I’ve never heard olive oil described as buttery, but man you are making my mouth water!!! So many of the olive oils out there are incredibly bland. Ick! The price for this Oil is pretty reasonable too!!! Might have to give this a go!!! I have to add your pictures are amazing (as always!)

    • Reply Faring Well March 21, 2016 at 2:13 pm

      You are SO sweet KJ, thank you! And yes yes yes, this is the best olive oil I’ve ever had – everrrr. So flavorful, I just ordered myself a few more bottles last night – it is legit!

  • Reply Jodi March 18, 2016 at 6:20 am

    Olive oil is my favorite kitchen ingredient. And quality makes all the difference! I loved this one, Jessie. Dina sounds like a gem and obviously you can taste how passionate she is about her products. I love using olive oil in baked goods, especially with chocolate! Keep it up girl, thanks for the inspiration this morning x

    • Reply Faring Well March 21, 2016 at 2:14 pm

      You are the kindest, thank you for all your sweet words here Jodi! I bet you have had some tasty olive oils from your travels, would love to hear your thoughts on this one too! I’m so hooked. XO

  • Reply Lauren Gaskill | Making Life Sweet March 18, 2016 at 7:50 am

    I’ve never used olive oil in scones before but I cannot wait to try! Love those dark chocolate chunks. :) :)

    • Reply Faring Well March 21, 2016 at 2:15 pm

      Thanks Lauren! It is such a magical combo, definitely give it a whirl sometime.

  • Reply Gena March 18, 2016 at 9:33 am

    Oh, Jessie, these look SO good. I love the recipe, and I also love how much time and care you took in getting to know this (super rad) brand!

    • Reply Faring Well March 21, 2016 at 2:15 pm

      Aw tank you Gena! You are so sweet! I just adore her and her olive oil is the best to boot.

  • Reply Brooke @ Chocolate and Marrow March 18, 2016 at 7:35 pm

    You have officially sold me on this olive oil, Jessie! Holy cow, it sounds amazing. I’m a sucker for a good olive oil–I’d rather go olive oil tasting than wine tasting any day (and, btw, I really seriously love wine.) But there’s just something about a good olive oil that is indescribable, something to be cherished. And one that’s luscious and buttery AND paired with dark chocolate sweet treats?! Count me in. Happy weekend, lovely friend!

    • Reply Faring Well March 21, 2016 at 2:17 pm

      Ooo I wan tot go olive oil tasting with you! That sounds amazing. And thank you tons for all your sweet words Brooke <3. Glad to know there is another person as passionate about this combo as I am right now ;) hope you had a gorgeous weekend too friend! XO

  • Reply Emily | Gather & Dine March 18, 2016 at 9:05 pm

    First, I love hearing about your simple weeknight dinners- I need to try your steamer-basket-meal idea! And I’ve spent so much time pondering the issue of evoo and high temps, so your clarification on this was super helpful. Your scones look like the perfect way to start any day and so much fun how you used to a cookie scoop to get those perfectly imperfect rounds. :)

    • Reply Faring Well March 21, 2016 at 2:18 pm

      Eee yes! They are so simple and tasty. Keeps it easy and fresh! I’m glad to hear the info was helpful Emily, yay! I didn’t know much before this too. And the scone compliment means tons coming from you, yours are always so dang gorgeous! <3

  • Reply Sabine - Sweet Lemons and Lilikoi March 23, 2016 at 2:12 pm

    Dark-Chocolate-Chunk-Olive-Oil-Scones. Sounds amazing. And love how passionate you talk about this olive oil brand. We started cooking with olive oil when we moved to olive oil heaven Spain years ago. It is so important to have a truly good one on hand. Makes all the difference in the world. But I have never baked with it! I am so making these. Thanks Jessie!

    • Reply Faring Well March 23, 2016 at 2:40 pm

      It makes the greatest difference! So true Sabine. I bet you have some tasty ones there in Spain. Thank you for the recipe love, I hope you get to try and love them soon too girl! XO

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