Buttery, flaky scones flecked with juicy raspberries and ricotta.
This is the breakfast you want on a slow morning, to savor with coffee or tea, enjoying every bite. This is ALSO the breakfast of crazy mornings when you have one minute to microwave something for the road. These are flavor packed, but loaded with fiber (fruit and whole wheat flour) and protein (ricotta cheese).
This is a classic Smitten Kitchen winner from an OLD cookbook, and is posted on her blog – it’s legit one of the easiest and most delicious scone recipes I’ve ever made. https://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/
One addition I like is to brush the tops of the scones with heavy cream and sprinkle with raw sugar for a sweet and shiny crust – all optional…
Whole Wheat Raspberry Ricotta Scones
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1/4 cup sugar
- 1/2 tsp kosher salt
- 6 Tbsp cold butter
- 1 cup fresh raspberries (or frozen - defrosted)
- 3/4 cup whole milk ricotta
- 1/3 cup heavy cream (plus 2 Tbsp for brushing tops)
- 2 Tbsp sugar in the raw
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.
- Cut the butter into small pieces with a knife and work the butter into the flour mixture with a pastry blender, or your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.
- Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.
- With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more.
- Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time. They can also be fully baked, wrapped in plastic wrap, and frozen individually, then reheated in a microwave about 1 minute on high.
Notes
