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Healthy Oatmeal Rosemary Scones

Rustic and luxurious all in the same bite! Healthy with whole wheat flour, rolled oats, and plain yogurt, these oatmeal rosemary scones shine with rosemary essence and sweet butter tenderness. Magical! Hard to resist!

Oatmeal Rosemary Scones baked in basket | Letty's Kitchen

Rosemary in pastry treats? Usually we think of rosemary for savory foods like meats or tomato sauce, right? Yet the herb’s distinct floral flavor–pungent, lemony, and lightly piney–infused into biscuit-like scones makes taste sense. After all, rosemary belongs to the mint family and we incorporate mint in desserts all the time.

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chopped fresh rosemary for Oatmeal Rosemary Scones

Fresh rosemary is essential! Dried rosemary is not at all the same flavor–make these scones only when you have fresh rosemary!

Chop your rosemary needles very finely. You want the pieces to be tiny, tiny, tiny minced pieces no bigger than the head of a pin. To impart the most flavor from the fresh rosemary, we stir those tiny bits into hot, almost-simmering whole milk yogurt, and let it steep while the infused yogurt chills down.

For sweet/tart sparkle, we mix in golden sultana raisins. Even folks who say they don’t like dark raisins in their oatmeal cookies will be delighted with the subtler fruity golden raisin flavor in oatmeal rosemary scones. Go for the gold. Find golden raisins in your grocery store alongside dark raisins and other dried fruits.

So good. After enjoying just the one, you’ll be baking oatmeal rosemary scones all the time, for breakfast, brunch, after school snacks, and even dessert!

Make it a fabulous week–get in the kitchen and bake something delicious!

Oatmeal Rosemary Scone dough patted into rectangle on baking sheet

You don’t have to always make them square. Other scone shapes:

  • Using a plastic food wrap-lined 9-inch cake pan as a mold, form the soft dough into a thicker round. Chill the round. When it’s cold, cut into 8 to 10 triangle-shaped wedges. (See recipe notes for more detail.)
  • Another option is to dollop the dough into big cookie-like mounds and bake like they do in some bakeries.
  • Prep ahead: Freeze the 3-inch squares and when you feel like scones, all you do is arrange the frozen squares on a baking sheet and bake!

Culinary and medicinal rosemary:

  • Rosemary’s dark grey-green needles have long been esteemed as both a culinary and medicinal herb. Ancient Greeks and Romans considered it a symbol of fidelity and friendship. Brides to this day wear garlands of rosemary in their hair. Last year in Mexico, walking by a wedding party about to enter the church, I saw rosemary twigs in the men’s boutonnieres!
  • Rosemary is brain food. Greek students tucked rosemary sprigs behind their ears during examinations. Rosemary more than symbolizes remembrance–scientists are now testing the woody herb’s potential benefits in the treatment of dementia and Alzheimer’s disease.

What other fun sweet things can you make with rosemary?

Just so you know, some of the links below are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Coconut sugar vs. cane sugar? What is coconut sugar?

  • You can use either sugar for oatmeal rosemary scones. Cane sugar makes a slightly sweeter scone.
  • Coconut palm sugar is a healthier alternative to high fructose sweeteners and processed cane sugars. It is vegan, paleo-friendly, and low on the glycemic index.
  • Coconut sugar has a soft caramel flavor, similar to light brown sugar.
  • I usually buy coconut sugar in the bulk bins at natural food stores. You can also buy it online. (Affiliate link.)

*** This recipe for oatmeal rosemary scones is adapted from the one my cookbook, Chocolate Snowball: and Other Fabulous Pastries from Deer Valley Bakery. (Affiliate link.) At Deer Valley, we use half-and-half cream, and of course that’s an option.


***This is an revision with new photos of the rosemary oatmeal scones I posted here on the blog a few years back.

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This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

*** Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

5 from 1 vote
Oatmeal Rosemary Scones baked in basket | Letty's Kitchen
Healthy Oatmeal Rosemary Scones
Prep Time
1 hr
Cook Time
20 mins
Chilling time:
30 mins
Total Time
1 hr 45 mins
 

These oatmeal rosemary scones are healthier with whole wheat flour, rolled oats, plain yogurt, and fruity golden raisins. Prep ahead: Make the dough, cut into squares, and freeze. When you’re ready, arrange on baking sheet and bake.

Course: Brunch, Dessert, Snack
Cuisine: American, Vegetarian
Keyword: Oatmeal, Rosemary, Scones
Servings: 12 scones.
Calories: 244 kcal
Ingredients
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1 cup whole milk yogurt, plain or vanilla, or plain
    kefir
  • 1 1/2 cups white whole wheat flour, whole wheat or all-purpose flour
  • 1/3 cup coconut sugar or organic cane sugar
  • 1 1/2 teaspoons fine sea 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
  • 1 tablespoon coconut or organic cane sugar, optional
Instructions
  1. Heat the rosemary and the yogurt in a small saucepan over medium
    heat, stirring until very hot but not boiling. (It will thin out and curdle a
    bit—no worries.) Refrigerate until the yogurt is cold, about 30 minutes. (see
    notes)

  2. Sift the flour, sugar, salt and baking powder into a large bowl, and stir in the rolled oats.

  3. Cut the butter into the dry ingredients, using your fingers, a pastry blender, or a stand mixer with paddle. Mix until the mixture resembles coarse meal with little pea size pieces of butter. (see notes)

  4. With a fork, stir in the cold rosemary yogurt and the raisins, and mix with your hands until the dough comes together.

  5. Preheat oven to 375˚. Line a large baking sheet with parchment paper, or coat lightly with butter or cooking spray. Pat the dough into a rectangle about 10 x 8-inches and about ½-inch thick. So the dough is easier to cut into squares, chill the rectangle for about 15 minutes before cutting into squares. (See recipe notes to form a round of dough so you can cut into triangle wedges.)

  6. Cut into 12 (roughly 2 ½ to 3-inch) squares. (You can freeze the squares at this point and bake them another time.) Arrange the squares about ¾ inch apart on the baking sheet. Sprinkle with sugar, or not.

  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 and stir until cold.
  • A heavy-duty mixer with paddle cuts the butter into the flour and oat mixture.  Easy and efficient.
  • For higher altitudes: Remove 1 1/2 tablespoons of sugar and reduce baking powder to 2 teaspoons.
  • To form the soft dough into a round instead of squares, line a 9-inch round cake pan with plastic wrap. Pat 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. Before baking, cut the dough round into pie-shaped wedges, 8 or 10 or 12, depending on the size desired.
Nutrition Facts
Healthy Oatmeal Rosemary Scones
Amount Per Serving
Calories 244 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 33mg11%
Sodium 313mg14%
Potassium 257mg7%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 9g10%
Protein 4g8%
Vitamin A 370IU7%
Vitamin C 1mg1%
Calcium 91mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

9 comments

  • lovely haul! And those scones sounds divine 🙂

    Come and link up to this weeks CSA link party…http://inherchucks.com/2012/07/05/whats-in-the-box-33/. 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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