Red Currant and Rosemary Olive Oil Scones

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


  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:
    • 2 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1 TBS baking powder
    • 1 TBS rosemary, fresh , chopped
    • 1/8 tsp salt
  3. Using a fork, stir in until mixture resembles coarse crumbs:
    • 1/3 cup extra virgin olive oil
  4. In a separate bowl, whisk together:
    • 1/4 cup yogurt, plain Greek
    • 1/4 cup milk, low-fat
    • 1 egg, large
  5. 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.
  6. Turn the dough onto a lightly floured work surface and shape into a circle or rectangle, about 1/2-inch thick.
  7. Press into half of the dough:
    • 2 oz red currants, fresh
  8. Fold the empty half of the dough over the red currants, pressing the two layers together.
  9. Press over the top of the dough:
    • 2 oz red currants, fresh
  10. Cut dough into 8-10 even pieces.
  11. Sprinkle over the scones:
    • 1 tsp granulated sugar
  12. Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes.
  13. Transfer scones to a cooling rack to cool to desired temperature. Serve warm or room temperature.

Prep Time: 15 min
Cook Time: 15 mins
Inactive Time: 10 min cooling time
Difficulty: Easy
Servings: 8
Serving Size: 1 scone

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

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