Ricotta scones

ricottaSconesThe addition of ricotta in these scones makes them that little bit richer in texture without beings as heavy as when adding in double cream and also gives a nice subtle creamy ‘tang’.


You can leave them plain or add in about 100g of additional ingredients. In these pictures I’ve split the scone mix in half and added 50g of chocolate chips to one half and 50g of glacé cherries to the other.

  • Large bowl
  • Plain circular cutter (your choice of size, but I use 5cm as I prefer a smaller scone)
  • Rolling pin
  • Pastry brush
  • Baking tray, lined with parchment or baking paper
  • Plain flour – 300g
  • Butter, unsalted and cubed – 50g
  • Salt, fine – a pinch
  • Baking powder – 2 teaspoons
  • Egg, whole – 1 medium egg, lightly beaten
  • Ricotta – 2 tablespoons
  • Milk – enough to bind the mix, about 40ml plus a little extra as a wash
  • Additional – up to 100g of added ingredients if you prefer such as chocolate chips, glacé cherries, blueberries, raspberries, dried soft apricots etc
  1. Put the oven on to 200C fan / 220C conventional and line your baking tray
  2. Measure out the flour, salt and baking powder into the bowl and rub in the butter until it all resembles fine breadcrumbs
  3. Add the egg and the ricotta and mix together
  4. Add a little milk (a bit at a time) to bring the mix together. It should be a heavy but pliable dough
  5. Add in any of those extra ingredients now, if you want to. For the example photograph, I split the mixture in half and added 50g chocolate chips to one half and 50g chopped glacé cherries to the other. They can remain plain though
  6. Sprinkle a little extra flour on a worktop and roll out to about 2.5cm (1 inch) thicknessRicotta scones
  7. Press out the scones with your cutter. Remember not to twist the cutter – press straight down. Twisting while cutting will stop your scones rising nice and straight as they cook
  8. Reroll the scone dough and continue cutting until you have use it all
  9. Place all the scones on the tray and brush the tops with a little milk
  10. Bake for 15 minutes
  11. Leave to cool
  12. Fill liberally with jam and clotted cream (my fave is Rodda’s – and remember it’s always jame first, then cream!) or you could go simple and just use a good quality butter


Please see the following infographic on caring for your cast iron frying pan/skillet or griddle:

Source: PartSelect.com


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