Cherry Almond Ricotta Drop Scones

By KimberlyB

Ingredients

• 1/2 c dried tart cherries
• 1/4 c fresh orange juice
• 1 c ricotta cheese
• 1/4 c packed brown sugar, divided
• 1 tsp grated orange rind
• 1 tsp vanilla
• 1/3 c plus 1 TBL fat free buttermilk, divided
• 2 TBL canola oil
• 4.5 ounces whole-grain pastry flour (about 1 cup)
• 3.4 ounces unbleached all purpose flour (about 3/4 cup)
• 1 TBL baking powder
• 1/2 tsp salt
• 4 TBL cold unsalted butter, diced
• 1/3 c sliced almonds, toasted
• 1 large egg, lightly beaten

Details

Servings 10
Preparation time 36mins
Cooking time 51mins
Adapted from cookinglight.com

Preparation

Step 1

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 TBL sugar, rind, and vanilla in a medium bowl. Reserve 1/2 c of the ricotta mixture. Add 1/3 c buttermilk an 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 TBL 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" apart onto a baking sheet lined with parchment paper. Combine egg and remaining 1 TBL 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.