Rosemary Walnut Scones

The key to a tender, flakey scone is not to overwork the dough.

That is why we prefer patting the dough out and cutting into triangles instead of rolling and using a biscuit cutter.

Cooking Time: 18 min    Servings: 16 scones



1 - Preheat the oven to 400 degrees.

2 - Line a large baking sheet with parchment. 

3 - Mix Sicilian Lemon Vinegar and milk in a small bowl, and set aside to “sour” for at least 5 minutes.

4 - In a large mixing bowl, combine the flour, baking powder, salt, sugar, rosemary, and walnuts and stir to mix well. 

5 - Remove 2 tablespoons of the sour milk and set aside.

6 - Whisk the egg and olive oil together in a small bowl, and then whisk into the remaining sour milk.

7 - Make a well in the flour mixture, and add the wet ingredients.

8 - Using a spatula, turn the flour over and over to mix the ingredients, until the dough pulls away from the side of the bowl and clumps together

9 - Using your hands, gently fold the dough, picking up and flour from the sides and bottom of the bowl.

10 - Continue folding and pressing the dough until all the flour is incorporated, and the dough is uniform and is no longer sticky; it shouldn’t take more than 5-6 turns, but will still be soft. 

11 - Cut the dough in half, and pat into a ball.

12 - On a floured board, shape into a circle, about 6” in diameter, about 1/2” thick.

13 - Using a knife large enough to span the diameter of the circle, cut the circle in half, and then each half into thirds to create a total of 6 slices, as if you are cutting a pizza, flouring the knife in between cuts if sticky.

14 - Place the slices onto the prepared baking sheet, leaving a little space between the scones. 

15 - Brush tops with reserved sour milk.

16 - Repeat with other ½ of dough. 

17 - Bake in the 400° for 12-14 minutes until the bottoms are golden brown and the scones are puffy, but firm. The tops will be pale. 

18 - Cool on a wire rack or serve warm.

*Be adventuresome and try some of our other white balsamic vinegars as a substitute for the Sicilian Lemon, They each will create their own unique taste. We love Wild Raspberry, Ripe Peach, Cranberry Pear and Pomegranate Quince.

* Changing up the oil will also create new taste sensations! Like spicy? Try using our Harissa Oil and Oregano Oil for a spicy, savory scone. Blood Orange Oil with Cranberry Pear Vinegar is sweet and snappy!.