Whole Wheat Blackberry Ricotta Scones
Scones originated in Scotland and are traditionally served with clotted cream and jam.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Whole Wheat Blackberry Ricotta Scones
Ingredients
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt.
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Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the granulated sugar, egg, ricotta cheese, milk, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blackberries.
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Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Pat the dough into a circle, about 1-inch thick.
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Use a sharp knife to cut the dough into 8 wedges. Transfer the wedges to the prepared baking sheet.
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Bake for 18-20 minutes, or until the scones are golden brown.
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Allow the scones to cool for 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
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Sprinkle the cooled scones with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
