Lemon Ricotta Scones
User Reviews
5
Lemon Ricotta Scones
Description
The Lemon Ricotta Scones blend all-purpose flour with baking powder and soda to create a leavened dough that rises into light, fluffy scones. Cold diced butter is cut in until the mixture resembles coarse crumbs, which allows for tender, flaky layers. Ricotta cheese and lemon juice add moisture and subtle richness, while fresh lemon zest and optional lemon extract provide a clear citrus character. The dough is shaped into a circle, cut into wedges, and baked until lightly golden.
A beaten egg with milk makes the egg wash, giving the scones a shiny exterior. A sprinkle of granulated sugar adds gentle sweetness and texture on top. After cooling, a lemon glaze made from fresh lemon juice, zest, and confectioners sugar finishes the scones with a sweet and tart glaze that complements their crumb.
Scones can be enjoyed plain or with butter and jam and pair nicely with tea or coffee. They can be frozen before glazing and stored for up to two months, making them convenient for advance preparation.
Ingredients
For the egg wash:
- 1 egg large, beaten
- 1 teaspoon milk or water
- 2 teaspoons granulated sugar
For the lemon ricotta scones:
- 2 all-purpose flour
- 1/2 teaspoon salt kosher or table salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 2 teaspoons lemon zest
- 1 unsalted butter stick (4 ounces), very cold and cut into tiny pieces
- 1 egg large, lightly beaten
- 1/2 cup ricotta cheese whole milk
- 3 tablespoons lemon juice fresh
- 1/2 teaspoon lemon extract optional, but amps up the lemon flavor
- 2 tablespoons sugar for sprinkling
For the lemon glaze:
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon zest
- 3/4 cup confectioners sugar
Instructions
For the egg wash:
- 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 two forks or a pastry cutter) until lit resembles a coarse meal.
- In a small bowl whisk together the egg, ricotta cheese, lemon juice and lemon extract (if using), then add to flour and butter mixture. Use a fork to stir everything together until just moistened. Don't worry if it looks clumpy at this point!
- Pour the shaggy dough out onto a clean, lightly 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 scone 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 10 minutes on the baking sheet. In the meantime, make your glaze.
For the lemon glaze:
- In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.
Notes
- Scones can be frozen unglazed for up to 2 months and kept in an airtight container.
- For best texture, use very cold butter cut into small pieces when preparing the dough.
User Reviews
Overall Rating
5
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