Description
These lemon ricotta scones are a delightful baking treat, with a tender, flaky texture and a bright, tangy lemon flavor. Perfect for breakfast, brunch, or an afternoon snack, they come together in just 10 minutes.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 6 tablespoons cold unsalted butter, cubed
– 1 cup whole-milk ricotta cheese
– Zest of 1 lemon
– 1/4 cup heavy cream, plus more for brushing
Instructions
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
4. Stir in the ricotta cheese and lemon zest until just combined.
5. Pour in the heavy cream and mix just until a shaggy dough forms.
6. Turn the dough out onto a lightly floured surface and gently knead a few times.
7. Pat the dough into a 6-inch round, about 3/4-inch thick. Cut into 8 wedges.
8. Arrange the scones on the prepared baking sheet. Brush the tops with a little heavy cream.
9. Bake for 12-15 minutes, until golden brown. Serve warm.
Notes
For a sweeter scone, you can add an extra 1-2 tablespoons of sugar to the dry ingredients. Lemon zest can be substituted with orange zest for a different flavor profile.
- Prep Time: 10
- Cook Time: 15
- Category: Pies & Pastries
- Method: Baking
- Cuisine: American