Blueberry Ricotta Scones

Blueberry Ricotta Scones ingredients

• 2.5 cups all-purpose flour
• 0.5 cup granulated sugar
• 1 tbsp baking powder
• 0.5 tsp salt
• 1 tsp lemon zest (from 1 lemon)
• 8 tbsp cold unsalted butter, cubed
• 0.5 cup whole milk ricotta cheese
• 0.25 cup heavy cream, cold
• 1 cup fresh or frozen blueberries (do not thaw if frozen)
• 1 tbsp turbinado sugar

How to make Blueberry Ricotta Scones

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2.5 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of lemon zest until well combined.
3. Add 8 tablespoons of cold, cubed unsalted butter to the dry ingredients. Cut the butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. In a separate small bowl, gently whisk 1/2 cup of whole milk ricotta cheese and 1/4 cup of cold heavy cream until just combined.
5. Pour the wet ricotta mixture into the dry ingredients. Stir with a fork or your hands until the dough just starts to come together, being careful not to overmix.
6. Gently fold in 1 cup of fresh or frozen blueberries until evenly distributed. If using frozen blueberries, do not thaw them first to prevent streaking the dough.
7. Turn the shaggy dough out onto a lightly floured surface. Gently knead it 2-3 times, just enough to form a cohesive mass. Pat the dough into an 8-inch round, about 1-inch thick.
8. Using a sharp knife, cut the dough into 8 equal wedges. Carefully transfer the scones to the prepared baking sheet, leaving about 1 inch of space between each.
9. Sprinkle the tops of the scones with 1 tablespoon of turbinado sugar for a lovely crunchy texture and golden finish.
10. Bake for 20-25 minutes, or until the scones are puffed, golden brown, and a wooden skewer inserted into the center comes out clean. The internal temperature should be around 200-210°F (93-99°C).
11. Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature with extra jam or clotted cream if desired.

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