Whole Wheat Raspberry Ricotta Scones
These whole wheat raspberry scones are the perfect way to use up your ricotta in your fridge! Great for a grab and go breakfast!
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.