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Lemon Ricotta Scones
5 from 21 votes

Lemon Ricotta Scones

Lemon Ricotta Scones combine bright citrus with a tender crumb enriched by ricotta cheese and cold butter. These wedge-shaped scones feature a golden crust with a sugary topping and a light lemon glaze. The ricotta contributes moisture and softness, balancing the fresh lemon zest and juice that brighten the flavor. A subtle lemon extract intensifies the citrus notes. This scone recipe is suited for breakfast, brunch, or tea time, offering a delicate balance of tart and sweet.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 scones
Course: Breakfast
Cuisine: American

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:
    Cup of Yum
  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl mix together flour, salt, baking powder, baking soda, sugar and lemon zest.
  3. 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.
  4. 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!
  5. 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.
  6. Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar.
  7. Bake for 18-20 minutes, or until the tops are lightly golden brown.
  8. Cool for 10 minutes on the baking sheet. In the meantime, make your glaze.
For the lemon glaze:
  1. 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.