Saturday, June 4, 2016

Blueberry Ricotta Scones


2 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 teaspoon cinnamon
1 stick cold butter
1 egg
1/2 cup ricotta cheese
3 tablespoons milk
8 oz. blueberries

Preheat oven to 400*
Line a baking sheet with parchment paper.
Combine dry ingredients.
Cut cold butter into dry mixture until it resembles coarse crumbs.
In a small bowl, whisk together egg, ricotta and milk.
Stir into flour mixture  and combine until just moistened.
Gently fold in blueberries.
Shape the dough into two 6" circles on baking sheet, and cut each into 4 wedges.
Bake for 20 - 22  minutes until tops are lightly browned.
If desired, dust with powdered sugar to serve.

8 scones


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