Olive Oil Scones with Balsamic Strawberry Jam

No formal afternoon tea would be complete without a scone served with jam and cream. These tasty scones are made with olive oil, so there is no butter to “rub in” meaning they are even easier prepare. And for a special Italian twist the jam is made with a splash of balsamic vinegar. Delicious!

Categories: Desserts

Serves: 12 Preparation time: 30 minutes Cooking time: 30 minutes, plus cooling



For the jam

  • 400g strawberries, halved or quartered if large
  • 75g granulated sugar
  • 2 tbsp Filippo Berio Balsamic Vinegar

For serving

  • Clotted cream or whipped double cream

For the scones

  • 450g self-raising flour
  • 2 tsp baking powder
  • 50g caster sugar
  • 100ml Filippo Berio Mild & Light Olive Oil
  • 2 medium eggs
  • 125ml milk, plus extra for brushing


  1. First make the jam, place the strawberries and sugar in a medium pan. Place over a medium heat, stirring occasionally until the sugar starts to dissolve and the strawberries release their juice. Boil for 5 minutes, then reduce the heat and stir in the balsamic vinegar. Simmer for a further 30 minutes until the mixture has reduced and thickened. Allow to cool for 15 minutes, then pour into a jar.
  2. Preheat the oven to 220°C, Gas Mark 7. Lightly oil a large baking tray.
  3. Put the flour, baking powder and sugar in a large bowl. Stir well to combine.
  4. Crack the eggs into a measuring jug, then beat in the Filippo Berio Mild & Light Olive Oil and the milk. Stir the mixture into the flour and mix to a soft, sticky dough.
  5. Turn out onto a lightly floured work surface, knead lightly and roll out to a rectangle about 2cm thick
  6. Cut into as many rounds as possible with a fluted 6cm cutter and place them on the prepared baking tray. Brush the tops of the scones with a little extra milk.
  7. Bake for 12-15 minutes, or until the scones are well risen and golden-brown. Transfer onto a wire rack to cool.
  8. 8 To serve, split the scones and serve with strawberry jam along with a good dollop of cream.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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