Red Currant and Rosemary Olive Oil Scones

No butter is needed is these bejeweled Red Currant and Rosemary Olive Oil Scones.

Red Currant and Rosemary Olive Oil Scones by

The kids are back in school and our life has returned to it’s usual chaotic schedule. Throw my husband into the mix and we have pure pandemonium in our house. Luckily, we live in near paradise. There’s nothing like relaxing in Mission Bay, toes in the sand, with kayaks and paddle boards on hand to help you (and the kids) decompress from the daily grind. Summer is still going on strong in our house, despite what the calendar says.

I am not quite ready to give up my summer produce, the warm sunshine or my flip flops.

There is nothing more thrilling for me than to explore the produce aisle or farmer’s market and sample new fruits or vegetables. I have always been curious about currants. I have only seen them online (like here in Masala Herb’s post), never in person. There is something mysteriously beautiful about ruby red currants. They are luminous, brilliant, little jewels provided by nature.

Red Currants for Red Currant and Rosemary Olive Oil Scones by

So when I found them fresh and gloriously bright, calling my name, I snatched them up.

To me, they are shiny jewels, so I studded my scones with this gems. Red currants (or redcurrants) have a sweet and tart flavor, perfect for scones, which are supposed to be mildly sweet. Rosemary compliments the red currants beautifully and I swapped out the butter and used extra virgin olive oil and Greek yogurt instead. I chose to use a blood orange olive oil for these scones, so you will also taste a wonderful hint of citrus.

Red Currant and Rosemary Olive Oil Scones by

They turned out beautifully, my bejeweled Red Currant and Rosemary Olive Oil Scones.

I hope you will enjoy them, too, along with what is left of summer.

Red Currant and Rosemary Olive Oil Scones

A touch of rosemary makes these red currant scones extra special. Recipe by Laura Bashar of Family Spice


  • 2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 TBS baking powder
  • 1 TBS rosemary, fresh, chopped
  • 1/8 tsp salt
  • 1/3 cup extra virgin olive oil
  • 1/4 cup yogurt, plain Greek
  • 1/4 cup milk, low-fat
  • 1 egg, large
  • 4 oz red currants, fresh
  • 1 tsp granulated sugar


  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium-sized bowl whisk together:
  3. 2 cup all-purpose flour
  4. 1/4 cup granulated sugar
  5. 1 TBS baking powder
  6. 1 TBS rosemary, fresh , chopped
  7. 1/8 tsp salt
  8. Using a fork, stir in until mixture resembles coarse crumbs:
  9. 1/3 cup extra virgin olive oil
  10. In a separate bowl, whisk together:
  11. 1/4 cup yogurt, plain Greek
  12. 1/4 cup milk, low-fat
  13. 1 egg, large
  14. Pour yogurt mixture into flour mixture and mix with a spoon or a fork until a rough dough is formed. Do not over mix the dough.
  15. Turn the dough onto a lightly floured work surface and shape into a circle or rectangle, about 1/2-inch thick.
  16. Press into half of the dough:
  17. 2 oz red currants, fresh
  18. Fold the empty half of the dough over the red currants, pressing the two layers together.
  19. Press over the top of the dough:
  20. 2 oz red currants, fresh
  21. Cut dough into 8-10 even pieces.
  22. Sprinkle over the scones:
  23. 1 tsp granulated sugar
  24. Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes.
  25. Transfer scones to a cooling rack to cool to desired temperature. Serve warm or room temperature.


Serving Suggestions: Serve alone, with honey, jam or drizzle a sweet glaze on top.

Cooking Tips: Use a buttery or citrus infused olive oil.

Prep Time:

Yield: 8 scones

Cook Time:

Total Time:

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11 Responses to Red Currant and Rosemary Olive Oil Scones

  1. Natascia at #

    Ciao Laura, complimenti per il sito. Ti seguo da poco tempo. Ho sfogliato quasi tutti i tuoi post, mi piacciono molto le tue ricette e anche gli articoli non di cucina. Il tuo paese suscita in me una forte attrazione. Amo gli scone, questa versione con i ribes rossi è irresistibile. Un abbraccio.

  2. Your scones look wonderful Laura. You are right, red currants look like little jewels in the light. I wish I could grow one bush in the tropics too. =D

  3. Aunt Debs at #

    Laura, these sound delish. I will try to find all of the ingredients so I can make a batch to take to Girls Weekend in Rancho Mirage next weekend. Hugs to your family.

    • Thank you, Deb!I hope everyone enjoys them. Oh, and have fun with the girls!

  4. Stephanie Weaver, The Recipe Renovator at #

    Gorgeous as always, and I love how you described them. Great writing friend.

  5. I’m on a hunt for red currants. I haven’t seen many things that look this good.

  6. Lovely photos and recipe!

  7. Anita at #

    Hello Laura!
    Your Red Currant And Rosemary Olive Oil Scones looks so delicious. And all your pictures are looking great, well done Laura!


  1. Dark Chocolate Olive Oil Cake with Blueberries and Ginger -

    […] Laura: I love the fact that I can bake practically anything using extra virgin olive oil. Things like scones and pie crust, which were always considered to be “butter-only” recipes can be easily made with olive oil. We have a whole wheat scone recipe in our cookbook, but I also have a Red Currant and Rosemary Olive Oil Scone recipe on my blog. […]

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