Layered Berry & Chocolate Olive Oil Scones

Ingredients

For the Dough:

• 1 egg

• 1.5 cups granulated sugar

• 1.5 cups olive oil

• 1 cup heavy cream

• 2 tbsp yogurt

• 5 cups all-purpose flour (add gradually as needed)

• 1 pack baking powder (approx. 10 g / 2.5 tsp)

For the Filling Layers:

• 2 cups pitted berries (sour cherries, plums, strawberries, or frozen mixed berries)

• 1 cup chocolate chips

For Dusting:

• Powdered sugar

Chef's Pro Tip

Add the flour gradually to achieve a soft, pliable dough that doesn't stick to your hands. Lightly mashing the berries before layering helps their natural juices infuse into the dough while baking.

Instructions

1. Whisk the Base: In a large mixing bowl, combine the egg, sugar, olive oil, heavy cream, yogurt, and baking powder. Whisk until smooth and well blended.

2. Knead the Dough: Gradually add the flour, kneading gently until you have a soft, smooth, non-sticky dough.

3. Roll the Layers: Divide the dough into 4 equal portions. Roll each piece out thinly with a rolling pin.

4. Assemble the Layers: Lightly mash the berries with a fork. Place the first rolled layer on your work surface, then scatter a portion of the mashed berries and chocolate chips over it. Repeat the process with the second and third layers, finishing by placing the fourth dough sheet on top.

5. Slice: Cut the layered dough in half, and then in half again (into wedges or squares). Gently tuck any berries or chocolate pieces that slip out back into the dough slices. Place them onto a baking sheet lined with parchment paper.

6. Bake: Bake in a preheated oven at 165°C (330°F) for 30 to 35 minutes, until lightly golden.

7. Serve: Allow the scones to cool slightly until warm, then dust generously with powdered sugar before serving.