- 12
Ingredients
- 3/4 C (6.5oz) ricotta
- 1/3 cup heavy cream
- 1 C (4.8oz) white whole wheat flour
- 1 C (4.8oz) all-purpose flour
- 1 Tbs baking powder
- 1/4 C (1.75oz) sugar
- 1/2 tsp salt
- 6 Tbs cold unsalted butter, cut up
- 1 C (4.75oz) raspberries, fresh or frozen
Preparation
Step 1
Whole Wheat Raspberry Ricotta Scones
Preheat oven to 425 F. Line a baking sheet with parchment paper.
Whisk the ricotta and 1/3 cup heavy cream together in a measuring cup. Add both flours, the baking powder, sugar and salt to the bowl of your food processor. Pulse a few times to combine. Add the butter cubes and pulse the mixture until the butter is broken down into pea-sized pieces. Add the raspberries to the food processor and pulse three or four times just to break them up a bit. Pour the ricotta mixture into the food processor and pulse until the dry ingredients are moistened - the dough will still be crumbly and will not have come together into a ball yet. Avoid processing it too much.
{Note: at this point you can freeze the scones rather than bake them. I like to put them on a baking sheet in the freezer until they're frozen solid, then transfer them to a large resealable plastic bag. You can bake them directly from the freezer (no need to defrost), just add a few minutes to the baking time.}
Makes 12 scones