Very irresistible Raspberry-Ricotta scones

Very irresistible Raspberry-Ricotta scones

Searching the internet for a delightful scones recipe (i seriously just never made them, and i had an incredible need, or better say urge, to make scones on a sunday morning; i think it just sounds like the perfect family thing to do on a lazy sunday morning) i came across this very goodlooking recipe of raspberry-ricotta scones from Deb Perelman of the Smitten Kitchen. And i just couldn't resist. Who else ofcours, you may think, could come op with a scones recipe like this, and you're right.

Good for me, (and for you now) super food blogger Deb Perelman just recently published her first cookbook, which i, again, couldn't resist either. Her funny way of writing makes cooking a blast for everyone, and so, it was ordered before i new it!

So hopefully, in a few days the mailman will drop off a heavy package, containing my brandnew Smitten Kitchen cookbook, full of great pictures and a million new recipes. I might just hide for at least a couple of hours in our small, but super duper new indoor office! Thank you my sweet ega, for finishing it. At last!

By the way: these scones do like some mascarpone on top. I think you might too!

SEE THE WHOLE RECIPE

Ingredients

240 grams wheat flour
1 tbsp baking powder
50 grams (light brown) sugar
1/2 tsp table salt
85 grams cold unsalted butter
1 cup (140 gr) fresh raspberries
200 gr  ricotta
80 ml heavy cream

Preparation

Preheat the oven to 220C. /425F. degrees.

Line a large baking sheet with parchment paper on a baking rack.

In the bottom of a large, wide-ish bowl, whisk flour, baking powder, sugar and salt together.

Cut the butter into small pieces with a knife and work the butter into the flour mixture with your
fingertips until it's blend roughly.

Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.

Add the ricotta and heavy cream together and stir them into form a dough with a flexible spatula.

Using your hands, gently knead the dough into an even mass, right in the bottom of the bowl. 

With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall.

With a large knife, divide the dough into 9 even squares.

Transfer the scones to prepared baking sheet with a spatula.

Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack.

They are adorable with a bit of mascarpone on the side!

300 gr of (whole) wheat flour

1 tbsp of baking powder

50 gr. of (light brown) sugar

Whisk tohether the wheat, baking powder, sugar and 1 tbsp of salt

 

85 gr. of cold butter

slice it up!

work the butter into the flour mixture with your fingertips until it's blend roughly

1 cup of raspberries

Roughly chop the raspberries on a cutting board,

and stir them into the butter-flour mixture.

Add the ricotta and heavy cream together,

and stir them in, to form a dough with a flexible spatula.

transfer the dough to a well-floured counter

flour the top of the dough and pat it into a 7-inch square about 1-inch tall. 

Devide the dough in evenly cut squares

Bake the scones in about 15 minutes, until lightly golden at the edges

Yummie with some mascarpone!