It’s been 2 months since I made my last scone recipe. I was going into scone-baking withdrawal. I would wake up in the middle of the night and think: MUST. BAKE. SCONES.
Maybe a slight exaggeration. The last scone I made was the Starbucks pumpkin scones in November…back when I could still get away with making pumpkin recipes.
However, I bought a scone a couple of days ago, and had a sudden craving to make them at home. It’s not like I planned this. I went to a yoga class at 8AM (I know, right? Super early..) but the yoga instructor forgot to show up. I guess it was too early even for her.
So instead of going straight back home, I went to Starbucks to get a treat. You know, to treat myself for at least TRYING to exercise (because, as they say, it’s the thought that counts) As soon as I had that scone, I thought to myself “I can make a better scone than that, and it’ll cost half the price.”
But instead of re-creating that scone from Starbucks (like I do with a lot of the things they sell, hint: Oat and Fudge Bars, Pumpkin Spiced Latte and Lemon Cranberry Scones to name a few) I made a recipe that I pinned a while ago.
These scones are not so sweet, and the perfect texture. An awesome breakfast, evening tea… snack between snacks… You can trust me on that last one, I know from experience.
These whole wheat raspberry scones are the perfect way to use up your ricotta in your fridge! Great for a grab and go breakfast!
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1/4 cup granulated sugar
- 6 Tbsp cold butter
- 1 cup fresh raspberries
- 3/4 cup whole milk ricotta
- 1/3 cup whipping cream
Preheat the oven to 425˚F.
In a large bowl, mix together the flours, baking powder and sugar.
Cut in the butter until the mixture looks like oatmeal or fine crumbs.
Add in the ricotta and whipping cream, and stir together to form a dough. Add in the raspberries and gently knead the dough into an even mass in the bottom of the bowl.
Form a ball with the batter, and press into a lightly sprayed springform pan. Cut into 8 wedges.
Bake for around 20 minutes, or until the edges are lightly brown. Transfer to wire racks to cool.