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.
Servings 8 Scones
Calories 245kcal
Ingredients
- 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
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: 1scone | Calories: 245kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 24mg | Sodium: 236mg | Fiber: 1g | Sugar: 9g
