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, these scones come together in just 10 minutes. Imagine the scent of freshly baked scones filling your kitchen, inviting everyone to the table. With their sweet lemon flavor and rich ricotta, these scones are an irresistible addition to any meal.
Why You’ll Love This Lemon Ricotta Scones
These lemon ricotta scones are not only easy to make but also incredibly delicious. Here are a few reasons why you’ll adore them:
- Quick preparation: They take only 10 minutes to prepare and 15 minutes to bake.
- Bright flavor: The zest and juice of fresh lemons infuse every bite with citrusy goodness.
- Rich texture: The use of ricotta cheese makes these scones tender and moist.
- Versatile: Perfect for breakfast, brunch, or an afternoon treat.
- Customizable: Add blueberries or poppy seeds for a unique twist.
- Kid-friendly: These sweet lemon scones are a hit with both kids and adults.
With their American cuisine roots and vegetarian-friendly ingredients, these scones fit perfectly into any diet.
Ingredients for Lemon Ricotta Scones
Gather these items:
- 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
How to Make Lemon Ricotta Scones Step-by-Step
- Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Step 4: Stir in the ricotta cheese and lemon zest until just combined.
- Step 5: Pour in the heavy cream and mix just until a shaggy dough forms.
- Step 6: Turn the dough out onto a lightly floured surface and gently knead a few times.
- Step 7: Pat the dough into a 6-inch round, about 3/4-inch thick. Cut into 8 wedges.
- Step 8: Arrange the scones on the prepared baking sheet. Brush the tops with a little heavy cream.
- Step 9: Bake for 12-15 minutes, until golden brown. Serve warm.
Pro Tips for the Perfect Lemon Ricotta Scones
Keep these in mind:
- Use cold butter to ensure flaky scones.
- Don’t overmix the dough; mix until just combined for the best texture.
- Try adding a lemon glaze for an extra sweet touch.
Best Ways to Serve Lemon Ricotta Scones
These scones can be served in numerous delightful ways:
- Enjoy them warm with a pat of butter.
- Pair with fresh fruit or a dollop of whipped cream.
- Serve alongside a cup of tea or coffee for a cozy afternoon snack.
How to Store and Reheat Lemon Ricotta Scones
To keep your scones fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, simply pop them in the oven at 350°F for about 5-10 minutes until warmed through. This method will help maintain their flaky texture.
Frequently Asked Questions About Lemon Ricotta Scones
What’s the secret to perfect Lemon Ricotta Scones?
The secret lies in using cold ingredients and not overworking the dough. This allows the scones to remain light and fluffy. The addition of ricotta cheese contributes to their moistness, making them a favorite among ricotta cheese scones.
Can I make Lemon Ricotta Scones ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This is a great option for easy lemon ricotta scones for brunch, allowing you to bake them fresh right before serving!
How do I avoid common mistakes with Lemon Ricotta Scones?
To avoid common mistakes, measure your flour accurately and ensure your butter is cold. Mixing the dough just until combined will prevent dense scones. These tips help you achieve a scrumptious batch of lemon-infused scones.
Variations of Lemon Ricotta Scones You Can Try
Here are some fun variations to consider:
- Add dried cranberries or blueberries for a fruity twist.
- Incorporate poppy seeds for added texture and flavor.
- Try a lemon glaze made with powdered sugar and lemon juice for a sweet finish.
These variations can cater to different taste preferences, ensuring that everyone enjoys these delightful treats!
For more delicious recipes, check out our latest recipes or try making Pepperoni Ricotta Pizza for a savory twist!
For more tips on baking, consider visiting King Arthur Baking for expert advice and recipes.
These variations can cater to different taste preferences, ensuring that everyone enjoys these delightful treats!
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Lemon Ricotta Scones: 8 Irresistible Sweet Treats
- Total Time: 25 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
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.
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
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Stir in the ricotta cheese and lemon zest until just combined.
- Pour in the heavy cream and mix just until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and gently knead a few times.
- Pat the dough into a 6-inch round, about 3/4-inch thick. Cut into 8 wedges.
- Arrange the scones on the prepared baking sheet. Brush the tops with a little heavy cream.
- Bake for 12-15 minutes, until golden brown. Serve warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Lemon Ricotta Scones
