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Blueberry Ricotta Scones

Fluffy Blueberry Ricotta Scones to Brighten Your Mornings

These Blueberry Ricotta Scones are fluffy, delicious, and easy to make, providing a delightful breakfast option.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 2 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Lemon Zest
  • 1/2 cup Unsalted Butter cut very cold into tiny pieces
  • 1 large Egg beaten
  • 1/2 cup Ricotta Cheese whole milk recommended
  • 1/4 cup Whole Milk
  • 1 cup Blueberries fresh or frozen
For Egg Wash and Topping
  • 1 large Egg for egg wash
  • 1 tablespoon Sugar for Sprinkling
For Optional Lemon Glaze
  • 1 tablespoon Lemon Juice
  • 1 cup Confectioners' Sugar

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • Pastry Cutter
  • baking sheet
  • parchment paper
  • bench scraper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, granulated sugar, and lemon zest.
  3. Cut the unsalted butter into small pieces and add it to the dry mixture, working it into the flour until it resembles coarse meal.
  4. In a separate bowl, whisk together the egg, ricotta cheese, and whole milk until well combined, then add to the dry ingredients and stir gently.
  5. Gently fold in the blueberries, being careful not to break them.
  6. Turn the dough out onto a floured surface and shape it into an 8-inch circle, about 1 inch thick. Cut into 8 wedges.
  7. Transfer the scones to the baking sheet, brush with the egg wash, and sprinkle with sugar.
  8. Bake for 18–20 minutes, or until golden on top and a toothpick comes out clean.
  9. Allow to cool on the baking sheet for about 10 minutes, then glaze if desired.

Nutrition

Serving: 1sconeCalories: 220kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 140mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use extremely cold butter to achieve a flaky texture. Don't overmix to ensure the scones remain tender.

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