Cherry almond ricotta drop scones

Cherry almond ricotta drop scones
Cherry almond ricotta drop scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large egg, lightly beaten

  • 1/3

    cup sliced almonds, toasted

  • 4

    tablespoons cold unsalted butter, diced

  • 1/2

    teaspoon salt

  • 1

    tablespoon baking powder

  • 3.4

    ounces unbleached all-purpose flour (about 3/4 cup)

  • 4.5

    ounces whole-grain pastry flour (about 1 cup)

  • 2

    tablespoons canola oil

  • 1/3

    cup plus 1 tablespoon fat-free buttermilk, divided

  • 1

    teaspoon vanilla extract

  • 1

    teaspoon grated orange rind

  • 1/4

    cup packed brown sugar, divided

  • 1

    cup part-skim ricotta cheese

  • 1/4

    cup fresh orange juice

  • 1/2

    cup dried tart cherries

Directions

1. Preheat oven to 425°. 2. Combine cherries and juice in a small microwave-safe bowl. Microwave at HIGH 1 minute; let stand 5 minutes. Drain; discard liquid. Finely chop cherries. 3. Combine ricotta cheese, 1 tablespoon sugar, rind, and vanilla in a medium bowl. Reserve 1/2 cup of the ricotta mixture. Add 1/3 cup buttermilk and canola oil to remaining ricotta mixture, stirring until smooth. 4. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, remaining 3 tablespoons sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cherries and almonds; toss. Add buttermilk mixture; stir just until combined. 5. Drop dough by 1/4 cupfuls 3 inches apart onto a baking sheet lined with parchment paper. Combine egg and remaining 1 tablespoon buttermilk, stirring with a whisk. Gently brush top and sides of dough with egg mixture. Bake at 425° for 15 to 16 minutes or until golden. Remove from pan; cool slightly on a wire rack. 6. Beat the reserved ricotta mixture at medium speed 3 minutes or until fluffy. Serve with warm scones.

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