These lemon ricotta scones are a light and refreshing treat, featuring the zesty brightness of lemon combined with the creamy richness of ricotta cheese. Perfect for breakfast or a delightful afternoon snack, they offer a tender, moist texture that is sure to please anyone who takes a bite!
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/2 cup unsalted butter, cold and cubed
- 1 cup ricotta cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 egg (for egg wash, optional)
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
3. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the ricotta cheese, lemon juice, and vanilla extract. Fold the ricotta mixture into the flour mixture until just combined; be careful not to overmix.
5. Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together. Pat the dough into a circle about 1-inch thick.
6. Cut the dough into triangles or use a round cutter to cut out scones. Place them on the prepared baking sheet.
7. If desired, brush the tops of the scones with a beaten egg for a golden finish.
8. Bake for 15-20 minutes, or until the scones are lightly golden.
9. Allow to cool slightly before serving. Enjoy warm, perhaps with a spread of butter or a drizzle of honey for an extra touch of sweetness!
Aprile's Kitchen 