Moist scones bursting with sweet blueberries and hint of lemon. 

Blueberry & Lemon Ricotta Scones

Yield: 8 scones       Prep: 10 minutes        Cook: 20 minutes

Ingredients

Scones:

• 2 cups flour
• ¼ cup sugar
• 1 tbsp. baking powder
• ½ tsp salt
• 6 tbsp cold butter
• ½ cup milk
• juice and zest of half a lemon
• 1/2 cup ricotta
• 1/2 tsp vanilla
• 1 cup frozen blueberries

Lemon Glaze:

• ½ cup powder sugar
• 1 tbsp lemon juice

Preheat oven to 400°

Using the whisk attachment in a stand mixer, combine flour, sugar, baking powder, and salt in the bowl. Turn on mixer to low speed. Cut the cold butter in, small pieces at a time. Continue to mix until the butter is broken down in the flour, creating a fine texture. You can also use a pastry blender or a fork to do this.

In a small bowl, combine the milk and lemon juice (the milk will curdle, this is good). Let stand for 30 seconds. Add the vanilla and ricotta and whisk to combine.

Stir the wet mixture into the the flour/butter mixture until moistened and combined. Gently fold the blueberries into the dough. Using frozen blueberries is key here so that they don’t squish and bleed though the dough.

Turn out the dough onto a floured area. Pat the dough down into a circular disk, about 1/2 inch thick. Transfer the dough to a baking sheet lined with parchment. Cut the dough into 8 wedges, wiggling the knife to slightly separate the dough.

Bake for about 18-20 mins, or until the scones are golden brown.

To make the glaze:

Combine the powder sugar and lemon juice in a small bowl and whisk together. If its too runny, add more powdered sugar. Drizzle over the cooled scones.

I’ve been binge watching Downton Abbey and felt the need for some tea and scones. I’ve had some pretty dry scones in my day, but the ricotta really helps these stay moist in the centre. They are a perfect balance of a crusty exterior and a soft interior. I think raspberries or blackberries would be really good in these too!

Tips for Cooking: 

If you don’t feel like making the glaze, sprinkle some extra sugar (turbinado if you have it) on top. 

Here is what mine looked like before going in the oven. I should have separated them a bit more…