Blueberry Ricotta Scones

Name: Blueberry Ricotta Scones
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 8 scones
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/3 cup granulated sugar; 1 teaspoon lemon zest; 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces; 1 large egg, beaten; 1/2 cup (Whole Milk) Ricotta Cheese; 3 tablespoons whole milk; 8 ounces blueberries, fresh or frozen (If using frozen, do not thaw first); 1 large egg, beaten; 1 teaspoon milk or water; 2 tablespoons Sugar, for sprinkling; 2 tablespoons fresh lemon juice; 3/4 cup confectioners sugar

User Reviews

4.7

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
45 mins
Servings
8 scones
Course
Breakfast
Cuisine
British

Blueberry Ricotta Scones

Iris Warren

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Blueberry Ricotta Scones are flaky and bursting with blueberries! So good with a cup of tea!

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Ingredients

Servings

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
1 teaspoon lemon zest
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg, beaten
1/2 cup (Whole Milk) Ricotta Cheese
3 tablespoons whole milk
8 ounces blueberries, fresh or frozen (If using frozen, do not thaw first)

For the egg wash:

1 large egg, beaten
1 teaspoon milk or water
2 tablespoons Sugar, for sprinkling

For the (optional) lemon glaze:

2 tablespoons fresh lemon juice
3/4 cup confectioners sugar

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Instructions

Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl mix together flour, salt, baking powder, baking soda, sugar, and lemon zest.
Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
In a small bowl, whisk together the egg, ricotta cheese, and milk, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
Add in the blueberries and gently fold them into dough with a spatula - don’t worry if some of the berries break up a bit.
Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
Bake for 18-20 minutes, or until the tops are lightly golden brown.
Cool for about 10 minutes, then make your glaze.