These whole wheat raspberry scones are the perfect way to use up your ricotta in your fridge! Great for a grab and go breakfast!
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.
Whole Wheat Raspberry Ricotta Scones
What you'll need:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup white sugar
- 6 tablespoons 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, then transfer onto a baking sheet and bake for another 20 minutes, or until the edges are lightly brown. Transfer to wire racks to cool.
Adapted from Smitten Kitchen
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