Sourdough Lemon Ricotta Scones

Sourdough Lemon Ricotta Scones ingredients

• 2 cups all-purpose flour
• 0.25 cup granulated sugar
• 1 tbsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.5 cup unsalted butter (cold, cubed)
• 1 tbsp lemon zest
• 0.5 cup whole milk ricotta cheese
• 0.5 cup sourdough discard (unfed, 100% hydration)
• 1 unit large egg
• 1 tbsp heavy cream or milk
• 0.5 cup powdered sugar
• 2 tbsp fresh lemon juice

How to make Sourdough Lemon Ricotta Scones

1. In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Ensure all dry ingredients are evenly distributed.
2. Add 1/2 cup of cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Stir in 1 tablespoon of lemon zest into the flour and butter mixture. This adds a burst of citrus flavor throughout the scones.
4. In a separate small bowl, whisk together 1/2 cup of whole milk ricotta cheese, 1/2 cup of sourdough discard, and 1 large egg until well combined.
5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork or your hands until just combined. Be careful not to overmix; a slightly shaggy dough is desirable for tender scones.
6. Turn the dough out onto a lightly floured surface and gently pat or roll it into a circle about 1-inch thick. Use a 2.5-inch round cutter or a sharp knife to cut out 8 scones. For round scones, avoid twisting the cutter.
7. Place the scones on a baking sheet lined with parchment paper. Brush the tops of the scones with 1 tablespoon of heavy cream or milk for a golden finish. Transfer the baking sheet to the refrigerator and chill for at least 30-60 minutes.
8. While the scones chill, preheat your oven to 400°F (200°C). Chilling the dough helps the butter remain cold, creating flakier scones.
9. Bake the chilled scones for 18-22 minutes, or until they are puffed up, golden brown on top, and a wooden skewer inserted into the center comes out clean.
10. While the scones cool slightly, prepare the optional lemon glaze: In a small bowl, whisk together 1/2 cup of powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If too thick, add a few drops more lemon juice; if too thin, add a pinch more powdered sugar.
11. Drizzle the glaze over the warm scones. Serve immediately with extra lemon curd, clotted cream, or fresh berries.

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