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Rosemary Oatmeal Scones

These are luxuriously decadent flaky scones, made with fresh butter and rosemary infused cream, and golden raisins for a rustic fruity bite. It’s not easy to stop at one.

We usually don’t think of rosemary in pastry, but fresh rosemary’s distinct flavor–strong, pungent, lemony, slightly piney–becomes perfectly delicate in rosemary oatmeal scones. After all, rosemary is a member of the mint family, and we incorporate mint in desserts all the time.

Rosemary Oatmeal Scones
Fair warning–make these scones only when you have fresh rosemary. Fresh rosemary is a must–dried rosemary is not at all the same flavor.

Be sure to chop, chop chop the needles very finely, no bigger than the head of a pin. You want the pieces to be tiny, tiny, tiny. No big twigs of rosemary allowed. Those bits are steeped in hot cream, and then the cream is chilled. The infused cream, rosemary bits and all, imparts the fragrance into the scones.

Rosemary Oatmeal Scones

This recipe comes from my cookbook, Chocolate Snowball: and Other Fabulous Pastries from Deer Valley Bakery. This version is with whole wheat white flour and organic cane sugar, but those are the only changes. You wanted something a bit more decadent, didn’t you?

Rosemary Oatmeal Scones recipe notes:

  • Some bakers dollop their scones into big cookie-like mounds. I press the dough into big 9-inch rounds and chill the round. When the dough is cold, cut into wedges, 8 to 10 sections, or when smaller is better, cut the round into 12 triangle-shaped scones.

Rosemary Oatmeal Scones how to collage

  • Prep ahead: Freeze the 9-inch rounds. When you feel like scones, all you do is cut the frozen round into wedges and bake!
  • Trivia: Ancient Greeks and Romans considered rosemary a symbol of fidelity, friendship and remembrance. In fact, brides wore garlands of it in their hair, as did Greek students during their examinations. Rosemary’s dark grey-green needles have long been considered a culinary and medicinal herb.

Rosemary Oatmeal Scones with tea-

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Rosemary Oatmeal Scones
Rosemary Oatmeal Scones
Perfect for breakfast or afternoon tea, these light and flaky scones are infused with rosemary essence. Magical. Cut into 8, 10, or 12 wedges depending on desired portion sizes.
Author: Letty Flatt
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 3/4 cup half-and-half cream
  • 1 1/2 cups white whole wheat flour
  • 1/3 cup organic cane sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon baking powder
  • 1 1/2 cups old-fashioned rolled oats
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut in 1/2-inch pieces
  • 3/4 cup golden raisins
  • 2 tablespoons half-and-half cream or milk , optional
  • 1 tablespoon crystal or granulated sugar
  1. Heat the rosemary and the cream in a small saucepan over medium heat until very hot but not boiling. Refrigerate until the cream is cold, about 30 minutes. (see note)
  2. Sift the flour, sugar, salt and baking powder into a large bowl, and stir in the rolled oats. (see note)
  3. Cut the butter into the dry ingredients, using your fingers or a pastry blender, until the mixture resembles coarse meal. With a fork, stir in the cold rosemary cream and the raisins, and mix until the dough comes together. It will be quite sticky.
  4. To form this soft dough into a round, line a 9-inch round cake pan with plastic wrap. Put the dough into the pan and fold the plastic wrap over to completely cover the dough. Press the dough into an even round disk, about 1/2-inch thick, by pushing the dough around under the plastic wrap. Refrigerate or freeze about 1 hour, or until cold enough to cut.
  5. Preheat oven to 375 F. Line a large baking sheet with parchment paper, or coat lightly with butter or cooking spray. Cut the scone dough round into pie-shaped wedges, 8 or 10 or 12.
  6. Arrange on the prepared pan at least 1 inch apart. Brush with half-and-half cream or milk, if using, and sprinkle with sugar.
  7. Bake 15 to 20 minutes. or until the bottoms are light golden brown and your finger doesn’t leave an indentation when you touch the tops. Let cool before removing from pan.
Recipe Notes
  • To chill the infused cream quickly, place nestle the pan in a large bowl of ice water--an ice bath.
  • A heavy-duty mixer with paddle mixes these scones quickly.
  • For higher altitudes: Remove 1 1/2 tablespoons of sugar and reduce baking powder to 2 teaspoons.

***This recipe is an update of one I posted in July 2012, and migrated over from my old blog. The photo below the recipe is from that post. Our CSA veggies–fresh rosemary included.

CSA inspiration for Rosemary Oatmeal Scones



  • lovely haul! And those scones sounds divine 🙂

    Come and link up to this weeks CSA link party… Hope to see you there! Reply · 5 July, 2012

  • Almost bought one today at Deer Valley, Snow Park Lodge but was distracted by the Hot Cross Buns and got that instead.
    Syd. Reply · 21 March, 2016

    • Thanks Syd. Good idea–Hot Cross Bun today, Rosemary Oatmeal Scone tomorrow. Or next week. Reply · 21 March, 2016

  • […] buttery flaky Rosemary Oatmeal Scones—you gotta try them. Gild the lily with a slather of Honey Lemon […] Reply · 23 March, 2016

  • Wow, I am a big herb user but I never thought of rosemary for scones, which are one of my favorite foods. Pinning and making these! Reply · 25 March, 2016

    • Thanks Lynne! You will love the flavor of these flaky scones! Reply · 26 March, 2016

  • Sine

    Sounds great thanks for the recipe I’m going to try this one with dates. Reply · 2 April, 2016

    • Thanks Sine! Great idea–dates. You might also like these scones made with bits of diced apricot. Reply · 2 April, 2016

  • […] For another flavorful recipe showcasing fresh rosemary—check out these Oatmeal Rosemary Scones. […] Reply · 30 August, 2016

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