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
Scale
- 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