Yogurt Scones with Red Currants

Olive oil and fresh red currants makes these bejeweled yogurt scones with rosemary light, fluffy and incredibly delicious. They are super easy to whip up and make for a special brunch, weekday breakfast or afternoon bite with tea.

Living in California means we have access to some very amazing produce.I forget how lucky we are until a friend from out of state comes to visit and part of the tour package is to our local grocery store!

But one item I rarely find here in San Diego are fresh currants. I found them for sale at my local Vons one morning 10 years ago. This was the first time I ever saw fresh currants and I was ecstatic!

So when I saw these gorgeous red jewels, they were calling my name, and I snatched them up. There is something mysteriously beautiful about ruby red currants.

They are luminous, brilliant, little jewels provided by nature. And they are really delicious and mildly sweet.

Ingredients you need

• Fresh currants: I used these glorious red currants, but they also come in black. You can also use raspberries, blueberries or blackberries.
• Rosemary: When baking you should use fresh rosemary because dried is very tough and not as fragrant. You can also use fresh mint or basil, or skip altogether if you prefer.
• Extra virgin olive oil: When baking with olive oil, you need to use a quality extra virgin olive oil. Choose one that has a nice flavor when you taste it by itself. It can be peppery (if you like it) or mild. You can even use a flavored olive oil, but remember it should compliment the other flavors you are using.
• Greek yogurt and milk: I frequently use this combination instead of buttermilk as I always have milk and yogurt in my refrigerator. You can substitute with ½ cup of buttermilk.
• Egg: Large eggs are the standard in baking.
• Pantry staples: granulated sugar, all purpose flour, baking powder, salt

Step-by-step directions

1. Combine dry ingredients. In a medium-sized bowl whisk together flour, sugar, baking powder, rosemary and salt.
2. Add oil. Using a fork, stir in olive oil until mixture resembles coarse crumbs.
3. Combine wet ingredients. In a separate bowl, whisk together yogurt, milk and egg.
4. Finish dough. 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.

5. Press dough. Turn the dough onto a lightly floured work surface and shape into a circle or rectangles, about ½-inch thick. Press half the currants into half of the dough.
6. Fold dough. Fold the empty half of the dough over the red currant dough, pressing the two layers together. Press remaining currants over the top of the dough.
7. Cut dough. Cut dough into 6-8 even pieces. Size usually depends on how hungry I am! This recipe can make 6-large scones or 8 medium sized scones.
8. Bake. Sprinkle sugar over the scones. You can also top with more chopped rosemary, if you like. Place scones onto a baking sheet lined with parchment paper or a silicone baking mat and bake at 400ºF until golden, about 12-15 minutes.
9. Cool scones. Transfer scones to a cooling rack to cool to desired temperature. Serve warm or room temperature.

Recipe tips and FAQs

The beauty of scones is that you can cut them into any shape you desire. They can be round, rectangular or triangles. Just try to make them similar in size for even baking.

Scones also bake quickly, usually only requiring 15 minutes or less. Because of this, scones make excellent vessels for any type of fruit, no matter how fragile. The fruit softens during the baking process, but still holds its shape.

These yogurt scones have tremendous flavor as they are, but you can also serve them traditionally with clotted cream. Here in the use, I like schmear a little cream cheese. You can also try it with my zingy and creamy olive oil lemon curd.

If you like these scones, also try my sour cream scones or my whole wheat scones. My blackberry scones are also baked with olive oil, while the blackberries are tossed in balsamic vinegar.

And if you have more fresh red currants on hand, you must try my red currant mojito recipe – yum!

Yogurt Scones with Red Currants

Laura Bashar | Family Spice

Olive oil and fresh red currants makes these bejeweled yogurt scones with rosemary light, fluffy and incredibly delicious. They are super easy to whip up and make for a special brunch, weekday breakfast or afternoon bite with tea.

4.58 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Additional Time 10 minutes mins

Total Time 40 minutes mins

Course Muffins & Scones

Cuisine American

Servings 8 Scones

Calories 245 kcal

Ingredients

  

1x2x3x

• 2 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• 1 tablespoon rosemary fresh, chopped
• ⅛ teaspoon salt
• ⅓ cup extra virgin olive oil
• ¼ cup yogurt plain Greek
• ¼ cup milk low-fat
• 1 egg large
• 4 oz red currants fresh, divided
• 1 teaspoon granulated sugar

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Instructions

 

• Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a medium-sized bowl whisk together flour, sugar, baking powder, rosemary and salt.
• Using a fork, stir in olive oil until mixture resembles coarse crumbs.
• In a separate bowl, whisk together yogurt, milk and egg. 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.
• Turn the dough onto a lightly floured work surface and shape into a circle or rectangles, about ½-inch thick. Press half the currants into half of the dough.
• Fold the empty half of the dough over the red currant dough, pressing the two layers together. Press remaining currants over the top of the dough.
• Cut dough into 8-10 even pieces. Sprinkle sugar over the scones.
• Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes.
• Transfer scones to a cooling rack to cool to desired temperature. Serve warm or room temperature.

Notes

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

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

You can use this basic scone recipe for any fruit besides red currants like blueberries, raspberries and black berries.

TO STORE: Store cooled scones lightly covered in foil on the counter for up to 3 days or refrigerate for up to 5 days. If you live in a humid environment, I suggest refrigeration.

TO FREEZE: You can also freeze scones. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1sconeCalories: 245kcalCarbohydrates: 34gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 24mgSodium: 236mgFiber: 1gSugar: 9g

Keyword currant scone, fresh currant scone, red currant scone, yogurt scone

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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