Anything Ricotta Scones

Thanks to the ricotta, the scone batter can be a little wetter than most scone batters.  We like to make some with blueberries and some with chocolate chips.

Anything Ricotta Scones

makes 9 (I usually double it)

(from Smitten)

1 cup (120 grams) whole wheat flour

1 cup (125 grams) all-purpose flour

1 tablespoon baking powder, preferably aluminum-free

1/4 cup (50 grams) granulated sugar

1/2 teaspoon table salt

6 tablespoons (85 grams) cold unsalted butter

1 cup (136 grams or 4 3/4 ounces) frozen blueberries or fresh raspberries or choc chips

3/4 cup (189 grams) whole milk ricotta

1/3 cup (79 ml) milk

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. 

In a large bowl, whisk flours, baking powder, sugar and salt together.

With a pastry blender, add the butter and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas. 

Add the ricotta and milk together and stir them in to form a dough.  Split the dough into 2 if you'd like to make different flavors of scones.  Add in your fruit or choc chips.  Using your hands, gently knead dough.

Form the scones by hand or pat the dough in the bottom of the bowl and cut into portions.  Place on the silpats. (This is the time to freeze them if you're not baking right away)  Brush with milk or egg and sprinkle with raw sugar.

Bake for 15-19 minutes (the longer time is for frozen scones) till lightly golden at edges.  Cool slightly then eat (transfer the rest to a rack to cool).