Description
These tender, flaky lemon ricotta scones are a delightful treat that come together in just 20 minutes. Bursting with bright citrus flavor and a delicate crumb, they’re perfect for breakfast, brunch, or an afternoon snack.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 6 tablespoons cold unsalted butter, cubed
– 1 cup whole-milk ricotta cheese
– 1 tablespoon grated lemon zest
– 1/4 cup heavy cream, plus more for brushing
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
4. Stir in the ricotta cheese and lemon zest until just combined.
5. Add the heavy cream and mix until a shaggy dough forms.
6. Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.
7. Pat the dough into a 6-inch circle, about 3/4-inch thick.
8. Cut the circle into 8 wedges and place them on the prepared baking sheet.
9. Brush the tops of the scones with a little heavy cream.
10. Bake for 15-18 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
11. Allow the scones to cool on the baking sheet for 5 minutes before serving.
Notes
For a sweeter scone, you can increase the sugar to 1/3 cup. For a more intense lemon flavor, add an extra teaspoon of lemon zest. The scones can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: American