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Whole Wheat Raspberry Ricotta Scones

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!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.