This was the first scone flavor we ever created at Ovenly, and it continues to be our most popular. My failed hunt to find fresh currants, which I’ve loved since I was a kid, inspired us to add dried currants to our dough. The fresh rosemary adds an herby aroma reminiscent of a summer garden. While they can easily be made in small batches, our bakers now make these in batches of many thousands at a time. Mounds of scone dough are rolled into sheet pans and then cut by hand. A lot of care (and muscle!) goes into making these scones. <br /> <br />Excerpted from Ovenly by Agatha Kulaga & Erin Patinkin (Harlequin Nonfiction). Copyright © 2014. Photographs by Winona Barton-Ballentine.

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