Simple, Dark Chocolate Olive Oil Scones
1/4 cup Batistini Farms Organic Olive Oil*
1 tsp Batistini Farms Apple Vinegar
1 1/4 cup flour
1/4 cup milk**
2-3 tbsp of maple syrup or honey
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup of dark chocolate chunks (or 1/3 cup of chocolate chips)
Preheat oven to 400F.
Mix milk and Batistini Farms Apple Vinegar together in a small bowl. Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl. Combine the milk mixture to the flour mixture. Add in the Batistini Farms Organic Olive Oil and maple syrup, then mix until combined. Fold in the dark chocolate chunks.
Place the dough, remaining in the same bowl, into the freezer for 10 minutes. Then place spoon-sized chunks of the dough onto your baking tray. Make 5 pieces, then add another spoonful-sized portion of dough onto each of those pieces. (View video below for a more clear understanding.) Make sure the two pieces are sticking together.
OPT: sprinkle brown or granulated sugar on top of each scone before baking.
Bake for 18-22 minutes, or until golden brown.
Can be refrigerated for up to 2 days.
*You can also use Batistini Farms Classic Olive Oil, Batistini Farms Organic Lemon Olive Oil, & Batistini Farms Organic Mimi Olive Oil
**This recipe can easily be altered to become vegan by replacing whole milk with almond milk.