I have a confession. I’ve never made or tried a scone before! So when I was scrolling through Instagram at 11:35pm (go to sleep!!) and stumbled across a ricotta and raspberry based recipe I knew it needed to happen. The recipe looked a little too healthy for my first ever go at them with the whole wheat flour called for, so I changed it all to good ol’ fashioned white and used cherries instead of the raspberries. I want my first experience to be the full meal deal, you know?
I went with Cherries because I spotted them in the store and immediately did the high pitched deep breath in as if to say – hello friends, been a long time!
The scones are really no different than preparing a biscuit dough, except sweeter and filled with fruit. Well ok, they’re different but similar in how they come together. Mix the dry, cut in the butter, in with the wet and off they go.
Next brunch I host will definitely include some scones. These ones are really tender and super delicious with the fresh cherries. I ended up brushing them with a simple glaze to get a glossy finish and dusted them with a bit of sugar for some crunch on top.
If you have any doubts about trying these scones I’ll leave you with these three words. Butter, Ricotta, Heavy Cream.
- 2 cups flour
- 1 tbsp baking powder
- ¼ cup sugar
- ½ tsp salt
- 6 tbsp cold butter, cubed.
- ¾ cup ricotta cheese
- ⅓ cup whipping cream
- 1 cup fresh cherries, pitted, quartered and patted dry - I used 20 cherries.
- ¼ cup powdered sugar
- 1 tbsp. water
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper
- In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine.
- Add the butter and pulse until the mixture looks like a sandy texture. Add the ricotta cheese and cream and pulse until just combined. Using a spoon gently fold in the cherries.
- Turn the dough out onto a floured surface and shape into a circle about 9 inches around 1-2 inches high. If the dough is sticky add a bit of flour as you shape it into a circle.
- Cut into wedges using a sharp knife or pizza cutter and place on the prepared baking sheet.
- Bake the scones for 15 minutes. Once slightly cooled brush the glaze evenly over top.
- Store in an airtight container.
This is my go-to recipe for scones now! I have switched it up with blueberries and lemon zest, and I’m about to try it with raspberries and vanilla. So moist and flavorful!
Both your combinations sound great!