It’s been way too long since I’ve baked at home. Not to mention, moving to a new flat again (4 times in one year, I think that should set a record!). Finally settled into my new home, I thought what better way to break in the (new!) oven then to bake something.
Inspired by living in the UK I thought I would try out a twist on something very traditional, the scone. This recipe is for a drop scone and because of the ricotta in the mixture, it’s got a denser texture and crumb unlike the traditional UK scone that is drier. I used fresh raspberries but you could easily substitute blackberries, blueberries, or even a dice of apple or pear. The result is a dense, delicious and pretty decadent treat, but that that goes perfectly with your afternoon tea!
Whole Wheat Raspberry Ricotta Scones
*Adapted from Smitten Kitchen
1 cup (120 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
½ tsp ground cinnamon
½ tsp vanilla bean paste*
6 tablespoons (85 grams) cold unsalted butter
1 cup (136 grams) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream
- Preheat oven to 425/220 degrees. Line a large baking sheet with parchment paper. In a large bowl, whisk flours, baking powder, sugar and salt together.
- Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.
- Add the ricotta and heavy cream together, stirring them into the dry ingredients with a spatula. Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. This mixture will be sticky and wet, this is okay!
- Transfer the dough to a well-floured counter, lightly flour the top of the dough and pat it into a circle about 1-inch tall. With a large knife, divide the dough into 8 pie slices. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. Allow them to cool for at least 10 minutes before you dig in!
*Vanilla bean paste is a great substitute to using an entire Vanilla pod, completely optional in this recipe!
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Incredible photos and such a yummy-looking recipe. Can I replace the granulated sugar with maple syrup/honey or brown sugar? Also – I don’t have vanilla bean paste. Can I use the same amount of vanilla extract? Thank you for the recipe. I really want to make this soon 🙂
hi!
you could try substituting with brown sugar but i wouldn’t use syrup or honey ( at least i haven’t tested with it yet but since its liquid it may not work with the butter once it cooks but you could give it a try and let me know 🙂 )