The base for these Lemon Ricotta Scones is a basic scone, so if you have a scone recipe you love use the alternate ingredients here to adapt it to your tastes. You can place unbaked scones in a freezer container with parchment paper for up to 30 days too, so make a double batch and freeze some for a couple of weeks down the road.
LEMON RICOTTA SCONES
• 2 ½ cups flour
• 2 teaspoons lemon zest
• ¼ cup sugar
• 1 tbsp baking powder
• ¼ teaspoon salt
• ½ cup cold butter, cut up
• ⅓ cup whipping cream
• ⅓ cup ricotta
• 1 tbsp lemon juice
• 1 egg, lightly beaten
• whipping cream
- In a large bowl, stir together flour, lemon zest, sugar, baking powder and salt. Cut in the butter until mixture looks like coarse crumbs. Make a well in the center of the mixture and set aside.
- In a medium bowl, combine the whipping cream, ricotta, lemon juice and egg. Add this to the well in the flour mixture. Stir with a fork until just moistened.
- Turn the dough out onto a lightly floured surface. Knead dough for about 12 strokes or until it’s almost smooth, then divide in two. lightly roll each part into a 6 inch circle. With a sharp knife, cut each circle into 6 triangles like a pie. (It is at this point you would freeze them if you don’t want to bake them immediately. Do not thaw them when you are ready to bake.)
- Place scones 2 inches apart on a parchment paper or silicone sheet lined baking pan. Brush the tops with whipping cream. Bake in a 400 degree oven for 12 to 14 minutes (if your scones are frozen bake at 375 degrees for 18 to 22 minutes). When the bottoms are golden, remove from the oven and transfer to a wire rack and allow them to cool completely.
You can eat them as baked, or we like them with a glaze drizzle on them. We really enjoy the easy to make Lemon Icing Glaze from The Kitchen Magpie.