Whole Wheat Berry Ricotta Scones
In my family, whenever we celebrate a holiday or special day, scones are the breakfast food of choice. Not only are they quick and delicious, but easy to make allergy friendly and a treat that most won't turn down; these were a big hit with my family for Mother's Day brunch. I found this recipe in the Smitten Kitchen cookbook and altered it slightly, but it was great to find such a simply recipe that I didn't have to find any egg alternatives for. For this recipe, you'll need:
- 1 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tbsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
- 6 tbsp unsalted butter, chilled
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
- 3/4 cup whole-milk ricotta
- 1/3 cup heavy cream
1. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, sugar and salt.
2. With a pastry blender, add the chilled butter in chunks and use the blender to cut the butter into the mixture until the largest pieces are about the size of small peas.
3. Wash the berries and add into the bowl. Use the pastry blender to break them down into half- and quarter-sized berry pieces.
4. Add the ricotta and heavy cream and stir them in to form a dough with a flexible spatula. Gently knead the dough with your hands into a loose ball.
5. Gently transfer the dough to a floured counter, flour the top of the dough and roll it into a square about 1-inch thick.
6. Divide the dough into nine even squares and transfer to a baking sheet lined with parchment paper.
7. Bake scones at 425 degrees Fahrenheit for about 15 minutes, until lightly golden at the edges. Cool in the pan for about a minute before transferring scones to a cooling rack.
I can't believe how incredible flaky and buttery this scones are. They taste just as light and fluffy and they look and feel when they break apart. With only a small amount of sugar and berries for sweetening, these are a more grown up baked treat and are especially delicious served warm and slathered in melted butter.