Raspberry Almond Olive Oil Scones
Another summer vacation has come and gone. No more sleeping in, lazy mornings, or staying in pajamas ’til noon. And not just for the kids, but for me, too! With school back on the horizon, I am quietly bracing myself for the morning rush, the crazy carpool schedules, and the homework battles. But, at the same time, I am excited for my baby who is now entering middle school, my middle child who will rule the school as an 8th grader, and my eldest who is ready to hunker down with his sophomore year in high school.
It’s going to be a great year!
Back-to-school also means meal prep, and not just lunch boxes. There’s getting dinner ready among the chaos of after school activities. And when you have big kids, it also means having after school snacks ready and waiting in the afternoons. Oh, don’t forget about starting the day off right with a healthy breakfast to get those brain cells hopping and ready.
Scones are a personal weakness of mine, and I’m happy that my kids enjoy them too. These raspberry almond olive oil scones are easy to put together and not as dry as the butter versions. They are also made with almond meal and almond slices for an extra kick of protein power. I prefer my scones minimally sweet, but a dash of powdered sugar before serving can add a bit more sweetness, if you prefer.
The beauty of scones is that you can mix it up in less than 10 minutes and baking only takes another 12-15 minutes. Perfect for a quick bite anytime of the day.
Make sure to choose Davidson’s® eggs for these scones and all of your baking needs. They’re pasteurized to prevent egg-related cross contamination in your kitchen. Find them in a store near you!