The addition of ricotta in these scones makes them that little bit richer in texture without being as heavy as traditional double cream scones can be. It also gives a nice subtle creamy ‘tang’.
This is the first of some re-baked and re-photographed early recipes. I’ve refreshed and updated the photos for this recipe [August 2018], but the recipe is so good I’ve not tinkered with it at all: it’s one of my consistently most popular recipes. I’m currently on a (slow) mission to update the appalling photography of my early posts, as the images don’t do the recipes enough justice.
Plus, if you want to go completely self-sufficient making these scones, follow the link below to my recipe for making your own ricotta to use in it!
You can leave them plain or add in about 100g of additional ingredients
You can even make your own ricotta! I have a blog post on doing just that – it’s surprisingly easy and very rewarding.
- 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 or just dusted with flour
- 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 [See my post on making Homemade ricotta – and ways to enrich, flavour or infuse it]
- Milk – up to 40ml may need to be added (this will vary depending on dryness of flour and how rich the ricotta is)
- You can add in 80g – 100g of additional ingredients such as chocolate chips, glacé cherries, blueberries, raspberries, dried soft apricots etc if you don’t want plain scones
- Put the oven on to 200ºC fan / 220ºC conventional and line or flour your baking tray
- Measure out the flour, salt and baking powder into the bowl and rub in the butter until it all resembles fine breadcrumbs
- Add the egg and the ricotta and mix together
- Add the milk (a little bit at a time as you may not need quite all the 40ml) to bring the mix together. It should be a heavy but pliable dough
- Add in any extra ingredients now, such as chocolate chips or glacé cherries
- Sprinkle a little extra flour on a worktop and roll the dough out to about 3.5cm (1 1/2 inch) thickness/depth
- Press out the scones with your cutter. Remember not to twist the cutter, but press straight down. Twisting while cutting will mean you’ll get wonky scones once cooked
- Re-roll the scone dough and continue cutting until you have use it all
- Place all the scones on the prepared baking tray and brush the tops with a little milk
- Bake for 15 minutes
- Leave to cool
- Fill liberally with jam and clotted cream (my fave is Rodda’s – and remember it’s always jam first then cream for a Cornish cream tea – which I stick to – but cream then jam for a Devonian) or you could go simple and just use a good quality butter