Blueberry Ricotta Scones
User Reviews
4.7
Blueberry Ricotta Scones
Description
Blueberry Ricotta Scones bring together classic ingredients including flour, butter, ricotta cheese, and blueberries with the subtle addition of lemon zest to add brightness. The ricotta lends a creamy moisture which softens the crumb compared to traditional scones. After cutting the butter into the flour mixture, the ricotta and egg mixture is stirred in, and blueberries are carefully folded to avoid over crushing. Shaping the dough into an 8-inch circle and cutting into wedges helps ensure even baking and attractive presentation.
Baked at 400°F for about 18 to 20 minutes, the scones develop a nicely browned top with a delicate crisp edge. The sugar sprinkled on top before baking adds a slight crunch and a gentle sweetness that complements the lemon and berries. The texture is tender and slightly crumbly, making them enjoyable as a morning pastry or with tea during the day.
Because the recipe uses ricotta and fresh ingredients, these scones are best enjoyed the day they are baked. They can be served plain or with a light lemon glaze made from lemon juice and confectioners sugar to enhance the citrus notes. The balance of fresh blueberries and ricotta creates a unique and flavorful scone worth trying for blueberry lovers.
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 unsalted butter stick (4 ounces), very cold and cut into tiny pieces
- 1 egg large, beaten
- 1/2 cup ricotta cheese whole milk
- 3 tablespoons milk whole
- 8 ounces blueberries fresh or frozen (If using frozen, do not thaw first
For the egg wash:
- 1 egg large, beaten
- 1 teaspoon milk or water
- 2 tablespoons sugar for sprinkling
For the (optional) lemon glaze:
- 2 tablespoons lemon juice fresh
- 3/4 cup confectioners sugar
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.
For the glaze:
- In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.
User Reviews
Overall Rating
4.7
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