Description
Blueberry Ricotta Scones are flaky and bursting with blueberries! So good with a cup of tea!
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 (do not thaw if frozen)
- 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
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, mix together flour, salt, baking powder, baking soda, sugar, and lemon zest.
3. Cut the cold butter into small cubes and quickly work it into the flour mixture using your fingers until it resembles coarse meal.
4. In a small bowl, whisk together the egg, ricotta cheese, and milk. Add this to the flour and butter mixture and stir with a fork until just moistened.
5. Add the blueberries and gently fold them into the dough with a spatula. It’s okay if some berries break.
6. Turn the dough out onto a clean, floured surface. Shape it into an 8-inch circle and cut into 8 wedges.
7. Carefully transfer the wedges to the prepared baking sheet.
8. Brush each scone lightly with the egg wash, then sprinkle tops with sugar.
9. Bake for 18–20 minutes, or until the tops are lightly golden brown.
10. Cool for about 10 minutes before glazing.
11. To make the glaze, whisk together lemon juice and confectioners sugar in a small bowl. Drizzle over warm scones and serve.
Notes
For best texture, keep the butter and ricotta very cold before mixing.
Use fresh or frozen blueberries; if using frozen, do not thaw beforehand.
Optional lemon glaze adds a lovely tangy sweetness.
Great served warm with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: English
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg