Lemon Blueberry Ricotta Scones

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These Lemon Blueberry Ricotta Scones are soft and tender and loaded with Lemon and Blueberry flavor. Drizzle with a little honey and you have the perfect paring for a cup of tea or coffee.

To me, scones are the perfect treat, They are a buttery pastry that have a slightly crusty exterior, with a soft tender interior. They are not overly sweet and come in a variety of flavors. Now you can get a store bought scone, but I will guarantee they will not taste as good as a fresh home made scone. Best yet they are easy to make, you can have fresh made scones ready in less than an hour. So why not give these Lemon Blueberry Scones a try?

Tips For Making Lemon Blueberry Ricotta Scones

  • Use Very Cold Butter: It is very important to use very cold butter. In fact when making scones, the first thing I do is cut my butter into small cubes and then store them in the freezer so that when I am ready to use it there will be limited handling and it will be nice and cold. This will give your scones that great texture.
  • Chilling The Scones Before Baking: I like to chill my scones for 15 to 20 minutes before baking them. This will relax the gluten and bring the butter back to that really cold temperature which will allow for a tender flaky scone.
  • Spacing: Scones will slightly spread when baked. Be sure to place them at least 2” apart on the baking sheet, giving them room to expand.

Other Scone Flavors:

Lemon Blueberry Ricotta Scones
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Lemon Blueberry Ricotta Scones

Recipe by BrendaCourse: Snacks

These Lemon Blueberry Ricotta Scones are the perfect on the go breakfast, mid morning pick me up or just any time of day snack.

Ingredients

  • 2 1/2 Cups all purpose flour

  • 1 Tablespoon baking powder

  • 1/2 Teaspoon baking soda

  • 1/2 Teaspoon salt

  • 1/3 Cup granulated sugar

  • 1 Tablespoon lemon zest

  • 1/4 Cup fresh squeezed lemon juice

  • 1/2 Cup ( 1 stick ) unsalted butter, very cold cut into small cubes.

  • 1 Egg

  • 1/2 Cup ricotta cheese

  • 1/2 Teaspoon lemon extract

  • 1 Cup frozen blueberries

  • Heavy Cream for coating

  • 2 Tablespoons granulated sugar of topping

  • Honey for serving

Directions

  • Cut butter into small cubes and place in a bowl. Place the bowl in the freezer until ready to use.
  • Preheat oven to 400º. Line a baking sheet with parchment paper and set to the side.
  • In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, sugar and lemon zest. Then set to the side.
  • To a medium mixing bowl, whisk together the egg, ricotta cheese, lemon juice and lemon extract until completely combined.
  • Remove the butter from the freezer and add it to the flour mixture. Using a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles a course meal. Pour the egg mixture on top and using a fork, mix it together until it forms a shaggy dough. Fold in the frozen blueberries until incorporated.
  • Pour the dough out onto a lightly floured surface and gently bring the dough together to form a circle. Cut the circle into 8 triangles. Place each triangle 2” apart on the prepared baking sheet. Brush the tops of each scone with heavy cream, then sprinkle with granulated sugar. Place in the preheated oven and bake for 18 to 20 minutes or until tops are golden. Remove from oven and place on a serving tray. Serve with a drizzle of honey and some fresh churned butter.
  • Enjoy.