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Best Blueberry Ricotta Scones

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 stick (4 ounces) unsalted butter VERY cold and cut into tiny pieces
  • 1 large egg beaten
  • 1/2 cup (Whole Milk) Ricotta Cheese
  • 3 tablespoons Whole Milk
  • 8 ounces blueberries fresh or frozen (If using frozen do not thaw first)
  • For the egg wash:
  • 1 large egg beaten
  • 1 teaspoon milk or water
  • 2 tablespoons sugar for sprinkling
  • For the (optional) lemon glaze:
  • 2 tablespoons fresh lemon juice
  • 3/4 cup confectioners sugar

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl mix together flour salt baking powder baking soda sugar and lemon zest.
  3. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
  4. In a small bowl whisk together the egg ricotta cheese and milk then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
  5. Add in the blueberries and gently fold them into dough with a spatula – don’t worry if some of the berries break up a bit.
  6. Pour the shaggy dough out onto a clean floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
  7. Lightly brush each scones with the egg wash then sprinkle the top of each scone with sugar.
  8. Bake for 18-20 minutes or until the tops are lightly golden brown.
  9. Cool for about 10 minutes then make your glaze.

This article and recipe adapted from this site

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