"I'm in awe of how these turned out! The ricotta gives these scones such a fluffy and light texture while keeping them flaky and soft. Such a good way to use up any extra ricotta you have and don't want to throw out."
Lemony Ricotta Scones
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 30mins
Cook time: 15mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 8 tablespoons unsalted butter, cold
- 1/2 cup whole milk ricotta
- 1 large egg
- 1/3 cup (1 1/2 sticks) whole milk
- 1 egg yolk
- 1 tablespoon milk
- 1/2 cup powdered sugar
- 1 1/2 tablespoons lemon juice
Method
Step 1
Preheat oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, whisk the flour, sugar, baking powder, salt and lemon zest. Set aside. In a separate small bowl whisk the ricotta and egg.
Step 2
To the dry ingredients, grate the cold butter and toss until all the butter is just incorporated. You may also cube up the butter and use your hands to incorporate until dough gets crumbly. Work quickly though as your hands heat the butter as you work and you want the butter to stay cold.
Step 3
To the mixture, add the egg and ricotta and stir with a wooden spoon. Add the milk and continue mixing until dough starts to come together. If your dough seems too dry, add a little bit more milk.
Step 4
Turn dough out onto a clean lightly floured surface and shape into a circle about 1/2 inch think. Cut into 8 equal parts. Place scones on prepared baking sheet and brush with egg yolk/milk mixture. Bake for 15 minutes until top is golden. Let cool.
Step 5
While scones are baking, make the glaze. In a bowl whisk powered sugar with lemon juice until smooth. Spread on cooled scones.