Rosemary Olive Oil Scones

Sicilian Lemon Balsamic Vinegar
from 6.75
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Cooking Time: 18 min    Servings: 16 scones

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Sicilian Lemon Balsamic Vinegar


Wild Rosemary Olive Oil
from 6.75
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  • 1 tablespoon the Olive Scene Sicilian Lemon Balsamic Vinegar
  • 1 c milk 
  • 2½ c flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ c sugar
  • ¼ teaspoon dried rosemary, pounded in a mortar and pestle
  • 1 egg
  • ¼ c Olive Scene Rosemary Olive Oil
  • ¾ cup walnuts, toasted


  1. Preheat the oven to 400 degrees.
  2. Line a large baking sheet with parchment. 
  3. Mix Sicilian Lemon Vinegar and milk together in a small bowl, and set aside to “sour.”
  4. In a large mixing bowl, combine the flour, baking powder, salt, sugar, and rosemary, and mix well. 
  5. Remove a tablespoon of the sour milk and set aside.
  6. Whisk the egg and olive oil 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.
  9. Add the walnuts when the flour is almost fully incorporated and gently mix to distribute.
  10. Add a little more flour if needed, but the dough should be moist, put pull away from the sides and clump together. 
  11. Turn the dough out onto a lightly floured surface and gently fold until the dough is uniform and is no longer stick; it shouldn’t take more than 4-5 turns, but will be quite soft. 
  12. Shape ½ the dough in to a circle, about 6” in diameter.
  13. Cut into 8 slices, as if you are cutting a pizza, flouring the knife in between cuts.
  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 16-18 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.