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
Ingredients
- 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
Instructions
- 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.
Your scones sound delicious Cathleen. Thank you so much for sharing…
Cathleen, I love the idea of adding fresh berries in the scones. These look wonderful.
I think it's totally smart to treat yourself for TRYING to exercise 🙂 haha. Can't believe the instructor didn't show up. Love these scones. Great recipe!
Yes exercise is really good, if you can , These whole wheat raspberry ricotta scones looks like treat.
I love homemade scones – they are really special. Yours look really tasty, especially with the fresh berries.
Starbucks scones seriously are not worth it…much better to just make your own! And I've been meaning to make these from SK for a while!! Yours look great.
utterly delicious and gorgeous looking scones…perfect for snacking,thanks 🙂
Cathleen , I love each ingredients in your wonderful scones 😀 If only raspberries here are not so freakin' expensive *sigh*
These scones look delicious! I love the incorporation of raspberries in the recipe!
I love that you went straight to starbucks when working out didn't happen…I always work out then scarf down a huge lunch! Nice scones.
It's only been a few weeks since I last baked scones, but I think I'm in scone withdrawal too..! These sound delicious!
Oh man I wish I had one of these right now! Thanks for sharing over at The Weekend Re-Treat hope to see you Thursday evening!
Cathleen, these scones look so pretty! I`d say, they`ll be perfect for the upcoming valentines day breakfast. 😉