Tuesday, August 23, 2011

Raspberry-Ricotta Scones

Rainbows, Roberto, RES, Reading, Roses, Red-Velvet Cake, Recliners, (jump) Ropes and Raspberry-Ricotta Scones. So many great things that begin with the letter ’R’! I have been on a scone kick lately. I found this recipe for raspberry-ricotta scones on one of my favorite sites, smittenkitchen.com. I will be honest and say that these are not my favorite scones. They are not bad but, if I do make them again I’ll add more raspberries and maybe some lemon zest. The ricotta gives them a rich taste but changes the texture to be more cake-like. I like my scones to be firm. My favorite recipe for scones is my recipe for Cranberry Lemon Scones. Mmmm…deelish!

Now, I did deviate from the original recipe and I used 100% all-purpose flour as opposed to half all-purpose and half whole wheat. I ran out of whole wheat flour so I didn’t have a choice. Maybe the whole wheat would have changed the consistency? I’m not really sure. And a reminder with scones, they are always best the day you make them.

Printable Recipe

Adapted from SmittenKitchen.com


3/4 cup whole milk ricotta
1/3 cup heavy cream
2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter - cold *
1 cup fresh raspberries **


1. Preheat oven to 425 degrees F.

2. In a small bowl mix the ricotta and the heavy cream until evenly combined.

3. In a large bowl, combine flour, sugar, baking powder and salt. Add butter to flour mixer and combine using a pastry blender. When the consistency is course and 'crumb-like', stir in the raspberries.

4. Pour ricotta mixture into flour/butter mixture and stir only until it clumps together. Set dough on a floured surface. Cover your hands with flour and knead the dough lightly, only once or twice. Re-flour surface if needed then flatten dough into a circle or square until it's about 1/2 inch thick. Cut dough into 8 equal pieces.

5. Place a piece of parchment paper on a baking sheet and evenly spread out the scones. Brush them with a light coat of heavy cream. Bake for 13-15 minutes until they are lightly browned. Remove and place on a cooling rack to cool completely.

* When making scones, always use good quality butter. Don’t buy the cheap stuff! Good quality butter will make a big difference in taste.

** For an extra kick in flavor, add 1 teaspoon of lemon zest.


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