Walnut, Rosemary, Tangerine Olive Oil Scones


  • ¾ Cup Buttermilk
  • 1 Egg
  • 2 ½ Cups Flour
  • 2½ Tsp. Baking powder
  • ½ Tsp salt
  • ¼ Cup sugar
  • 2 Tbsp. fresh Rosemary
  • ¼ Cup The Groves on 41 Tangerine Olive Oil
  • ½ Tsp tangerine zest
  • ¾ Cup walnuts, toasted


Preheat oven to 400 degrees. Spread walnuts evenly on rimmed cookie sheet & toasted walnuts in preheated oven for 8-10 minutes. Cool. In Small bowl, whisk together buttermilk and egg. Combine flour, baking powder, salt, sugary and rosemary in food processor and pulse to combine. Add walnuts & pulse a few more times . Slowly pour in Tangerine Olive Oil while pulsing the processor. Add the buttermilk/egg mixture and continue to process until combined. The mixture should be wet but will pull away from sides. Turn the dough out onto a lightly floured surface and gently knead the dough until it is uniform and no longer sticky. Estimated 4-6 turns. Shape the dough into a circle, approximately 8 inches in diameter. Cut into 8-slices as if cutting a pizza. Place onto parchment paper on cookie sheet; leave just a small space between pieces. Bake at 400 for 16-18 minutes, bottoms will be golden brown and scones will be puffy. Cool on a wire rack or serve warm.
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