Scones. You either love them or you loathe them. Give me a big cup of hot coffee, and I could easily put away two or three (if they’re wee). But I have a feeling even haters will enjoy these tender, golden pastries.
What makes my blueberry ricotta scones so special? First, as the name implies, they’re made with ricotta versus milk or cream. Second, the dough and glaze are spiked with cinnamon, which lends an incredible aroma and flavor to the baked treats. And third, they’re dotted with plump, fresh blueberries that literally melt in your mouth as you eat them. What’s not to love?
Recipe adapted from Baker by Nature.
Blueberry Ricotta Scones
Makes 8 scones
Ingredients
Dough:
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter, cold, cut into small pieces
- ½ cup ricotta
- 3 tablespoons milk
- 1 egg
- 1 cup blueberries
Finish:
- 1 egg, beaten
- 2 tablespoons granulated sugar
Cinnamon glaze:
- ¾ cup powdered sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 4¼ teaspoons milk
Instructions
Make and bake the scones:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
- In a separate bowl, combine the ricotta, milk and egg; mix well.
- Add the wet mixture to the dry mixture and stir until just combined. Gently fold in the blueberries.
- Turn out dough onto a lightly floured work surface and pat into an 8" circle. Cut dough into 8 wedges and transfer to the prepared baking sheet.
- Brush tops of scones with the beaten egg and sprinkle with sugar.
- Bake for 18-20 minutes until golden brown. Transfer scones to a wire rack to cool.
Make the glaze:
- In a small bowl, whisk together the powdered sugar, cinnamon, vanilla extract and milk until smooth. Drizzle the glaze over the cooled scones.
