Rosemary and Currant Scones
August 20, 2015
It’s that time of year when all the blue flowers are out; violets, borage, lavender and rosemary. In our garden they give me a glimpse of what is to come, the start of the transition from Winter to Spring. The cooler weather and the abundant rosemary has got me wanting to bake something sweet/savoury for afternoon tea : some delicious rosemary scones flecked with currants.
One of the main residential streets near us has a huge collection of rosemary bushes on every corner. No other street has these beautiful bushes, so it makes me wonder who planted them. Perhaps it was a lone renegade gardener, creating an avenue of their favourite, robust herb. Part of me hopes that it was a community of friends, who planted them as a reminder of their childhood home, so that anyone could come and grab a handful to add to their Sunday roast.
While we were travelling, we ate rosemary and currant scones at Maurice Luncheonette in Portland. A dear friend of mine insisted with utmost importance that while we were in Portland we must make time for lunch here, and to her I say ‘Thank you!’, we loved everything about Maurice, we thought it was so beautiful we visited two days in a row. Both times we shared a warm rosemary and currant scone with a sprinkling of sugar and whipped creme fraiche while we chatted and let ourselves soak in the atmosphere. It revived our bodies and our spirits, and inspired some lovely daydreaming of all things French.
Maurice was another of those cafes that I could live in. Everything is beautiful. The light, the food, the music. The quiet sense of contented joy from the staff, which I imagine comes from creating something so fine every day. There are striped linen napkins and bone handled knives, and cream for your coffee comes in little engraved silver jugs, like a cup or trophy for the table. There is a luscious air of calm to the open kitchen. And dainty little handmade decorations hanging from the ceiling. If ever you find yourself in Portland, recharge your batteries and take a little time out here.
With the rosemary calling me from up and down the street, I felt like channelling a little Maurice and making some scones. I used wholemeal spelt flour which makes them feel wholesome (spelt is especially good for making scones; it’s crumbly nature makes sure that they never get tough like wheat flour can). They turned out light in the middle with a crunchy edge, and savoury with a hint of sweet. The rosemary makes for a bit of a surprise, and takes the scone concept in an unexpected direction. August feels like the right time for a marriage of these flavours of rosemary and currants, the aroma seems to blend the earthiness of Winter with the coming vibrance of Spring.
Taking the flavour inspiration from the scones at Maurice, and adding them to an adapted scone recipe from Rose Bakery introduced two of my favourite food memories from our trip, and let them become instant friends. Maurice and Rose seem like a match made in heaven, no?
If you are a traditionalist, then please enjoy the ritual of rubbing the butter into the flour with your fingertips. This job is also particularly good for the smaller fingertips in the family. Scones were one of the first things my daughter and I baked regularly together. But, if you are in a rush, you can make some very fine scones by giving the flour and butter a quick blitz in a food processor. And because I am a rustic kind of a gal, I cut the scones into squares which made some funny little ones from the leftover edges. I liked these ones in particular, because they had more crunchy edges. If you’re one of those people whose favourite part is the end of the bread, or the crust on your toast, you will know what I mean. And when we sat down to afternoon tea, these ones were the first to go. They are also excellent for stealing straight from the oven…
Rosemary Scones with currants and wholemeal spelt flour
Adapted from Rose Bakery, inspired by MauricePDX
Makes around 15 scones
500g wholegrain spelt flour, plus extra for dusting
2 heaped tablespoons of baking powder
a pinch of salt
2 tablespoons of caster sugar, plus an extra two tablespoons for sprinkling on top
110g cubed, cold unsalted butter
300ml milk of your choice, and a little dash more to glaze the scones
1-2 tablespoons of finely chopped rosemary
1 cup (or a good handful) of dried currants
Preheat the oven to 200°C, and line a tray with baking paper.
Choose your method – fingertips or food processor.
For the fingertips method, place the flour, salt, sugar and baking powder into a bowl and give a little mix. Add the cubed butter and rub together using just the tips of your fingers, until the mixture looks sandy, it’s okay to still have a few small pebbles of butter here and there.
If you are using a food processor, then tip the flour, salt, sugar, baking powder and butter and give it a quick pulse, until it looks sandy, or like breadcrumbs.
Once you have the butter mixed in, stir through the chopped rosemary. Make a well in the centre of the bowl and pour in the milk. Stir it through with a fork if you are making these by hand, or give it another quick pulse in the food processor if that is what you are using. Tip in the currants, and then using your hands let it just come together, it should be beautifully soft, but not sticky. Adjust with a little extra flour or milk if necessary.
Tip the dough out onto a lightly floured surface, and flatten down to about 3cm thickness. Brush the top of the dough with a thin layer of milk and sprinkle with a little extra sugar. Cut the scones however you wish; round with a cutter, or squares, triangles or rectangles with a sharp knife.
Transfer the scones to the baking paper on the tray, and bake in the oven for 15 – 20 minutes, or until the scones are golden.
Enjoy the scones warm if you can, with your favourite scone accoutrements; butter, cream or jam.
Rosemary Scones with currants and wholemeal spelt flour
Print RecipeIngredients
- 500g wholegrain spelt flour, plus extra for dusting
- 2 heaped tablespoons of baking powder
- a pinch of salt
- 2 tablespoons of caster sugar, plus an extra two tablespoons for sprinkling on top
- 110g cubed, cold unsalted butter
- 300ml milk of your choice, and a little dash more to glaze the scones
- 1-2 tablespoons of finely chopped rosemary
- 1 cup (or a good handful) of dried currants
Instructions
Preheat the oven to 200°C, and line a tray with baking paper.
Choose your method - fingertips or food processor.
For the fingertips method, place the flour, salt, sugar and baking powder into a bowl and give a little mix. Add the cubed butter and rub together using just the tips of your fingers, until the mixture looks sandy, it’s okay to still have a few small pebbles of butter here and there.
If you are using a food processor, then tip the flour, salt, sugar, baking powder and butter and give it a quick pulse, until it looks sandy, or like breadcrumbs.
Once you have the butter mixed in, stir through the chopped rosemary. Make a well in the centre of the bowl and pour in the milk. Stir it through with a fork if you are making these by hand, or give it another quick pulse in the food processor if that is what you are using. Tip in the currants, and then using your hands let it just come together, it should be beautifully soft, but not sticky. Adjust with a little extra flour or milk if necessary.
Tip the dough out onto a lightly floured surface, and flatten down to about 3cm thickness. Brush the top of the dough with a thin layer of milk and sprinkle with a little extra sugar. Cut the scones however you wish; round with a cutter, or squares, triangles or rectangles with a sharp knife.
Transfer the scones to the baking paper on the tray, and bake in the oven for 15 - 20 minutes, or until the scones are golden.
Enjoy the scones warm if you can, with your favourite scone accoutrements; butter, cream or jam.
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