No butter is needed is these bejeweled Red Currant and Rosemary Olive Oil Scones.
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.
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.
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.
- 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, divided
- 1 tsp granulated sugar
- 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 1/2-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.
Serving Suggestions: Serve alone, with honey, jam or drizzle a sweet glaze on top.
Cooking Tips: Use a buttery or citrus infused olive oil.
Serving Size:1 scone
Amount Per Serving: Calories: 245Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 24mgSodium: 236mgCarbohydrates: 34gFiber: 1gSugar: 9gProtein: 5g