Ricotta Cheese Scones
Fluffy, tender, and bursting with subtle richness, these Ricotta Cheese Scones are a delightful twist on a breakfast classic. The addition of creamy ricotta cheese gives these scones an irresistibly moist texture, while optional hints of lemon zest add a bright, citrusy touch. Perfectly golden and lightly sweetened, these easy-to-make scones can be customized with a sprinkle of coarse sugar for a scrumptious, bakery-style finish. Whether you serve them warm with a pat of butter or pair them with your favorite jam, these homemade scones are bound to become a breakfast or brunch favorite. Ready in just over 30 minutes, they’re the ultimate combination of simplicity and sophistication.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 1 cup Ricotta cheese
- 1 count Egg (large)
- 1 teaspoon Vanilla extract
- 3 tablespoons Whole milk
- 1 teaspoon Optional: Lemon zest
- 2 tablespoons Optional: Coarse sugar (for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
In a medium bowl, whisk together the ricotta cheese, egg, vanilla extract, and optional lemon zest until smooth and well-combined.
Pour the ricotta mixture into the dry ingredients. Gently stir until the dough just comes together. Be careful not to overmix—it’s okay if the dough looks slightly shaggy.
Transfer the dough to a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a disk about 1-inch thick.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges and transfer them to the prepared baking sheet, leaving about 2 inches between each piece.
If desired, brush the tops of the scones with whole milk and sprinkle with coarse sugar for a golden, slightly crunchy finish.
Bake in the preheated oven for 16-18 minutes or until the scones are golden brown around the edges and firm to the touch.
Remove from the oven and let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 271.0 g | 99% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 67.4 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1154 mg | 89% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
