BLUEBERRY RICOTTA SCONES

IKL Pars tgh
BLUEBERRY RICOTTA SCONES


Ingredients
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/3 cup granulated sugar
  • 1 teaspoon lemon zest
  • 3 tablespoons Whole Milk
  • 8 ounces blueberries, fresh or frozen (If using frozen, do not thaw first)
  • 1/2 cup (Whole Milk) Ricotta Cheese

For the egg wash:
  • 1 teaspoon milk or water
  • 2 tablespoons sugar, for sprinkling
  • 1 large egg, beaten

For the (optional) lemon glaze:
  • 2 tablespoons fresh lemon juice
  • 3/4 cup confectioners sugar

Instructions
  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl mix together flour, salt, baking powder, baking soda, sugar, and lemon zest.
  3. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
  4. In a small bowl, whisk together the egg, ricotta cheese, and milk, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
  5. Add in the blueberries and gently fold them into dough with a spatula - don’t worry if some of the berries break up a bit.
  6. Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
  7. Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
  8. Bake for 18-20 minutes, or until the tops are lightly golden brown.
  9. Cool for about 10 minutes, then make your glaze.
For the glaze:
In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.





Note: http://bakerbynature.com/blueberry-ricotta-scones/


Related For BLUEBERRY RICOTTA SCONES