Whole Wheat Raspberry Ricotta Scones
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 tablespoon baking powder
- ¼ cup granulated sugar
- 6 tablespoon cold butter
- 1 cup fresh raspberries
- ¾ cup whole milk ricotta
- ⅓ 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.
Cathleen, these scones look so pretty! I`d say, they`ll be perfect for the upcoming valentines day breakfast. 😉
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!
It's only been a few weeks since I last baked scones, but I think I'm in scone withdrawal too..! These sound delicious!
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.
These scones look delicious! I love the incorporation of raspberries in the recipe!
Cathleen , I love each ingredients in your wonderful scones 😀 If only raspberries here are not so freakin' expensive *sigh*
utterly delicious and gorgeous looking scones...perfect for snacking,thanks 🙂
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.
I love homemade scones - they are really special. Yours look really tasty, especially with the fresh berries.
Yes exercise is really good, if you can , These whole wheat raspberry ricotta scones looks like treat.
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!
Cathleen, I love the idea of adding fresh berries in the scones. These look wonderful.
Your scones sound delicious Cathleen. Thank you so much for sharing...