Happy hump day friends! This week has already been so exciting! Have you caught the features that I have done for the Draper James Love, Reese blog the last few weeks?! If not, you can find them here – Hello, Sugar: Going for Grace’s Mini Strawberry Rhubarb Pies For Pi Day and 6 Things You Need to Throw the Quintessential Southern Bridal Shower. Yesterday’s feature was full of beautiful shower details from the bridal brunch that I threw my little sister a few weeks ago! Including the recipe for these incredible savory ricotta scones!
I think it is a common misconception that scones are challenging to make, but luckily they really aren’t. They are quick to whip up and even quicker to eat! The most important parts when making scones are – use cold butter and let them sit in the freezer before baking. Do those two things and you will be sure to end up with tender, perfect scones! So don’t be gun shy, go for it!
Savory Ricotta Scones
½ cup unsalted butter, cubed and cold
2 cups unbleached all purpose flour
1 tablespoon baking powder
¼ cup sugar
½ teaspoon salt
1 cup ricotta cheese
¼ cup green onion, chopped
¼ cup fresh parsley, chopped
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
¾ cup heavy cream
1 egg, for wash
Sea salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 425 degrees. Line baking sheet with parchment paper. In a large bowl, whisk flour, baking powder, sugar, and salt until combined. Add cubed butter to bowl and coat with flour. Using a pastry cutter or two forks, cut butter into mixture until small pea sized balls form. Stir in green onion, parsley, rosemary, thyme, and desired black pepper. Add ricotta, using the pastry cutter to mix it in until just combined. Pour in heavy cream, stirring gently with a rubber spatula as to not overmix the dough. Transfer dough to a floured surface and gently knead the dough until it comes together. Be careful not to overwork. Press dough into a large rectangle about ¾ to 1 inch thick. Slice into triangles and place on the parchment paper. Place into freezer for 20 minutes. After 20 minutes, brush with egg wash and sprinkle with sea salt. Bake for 12-15 minutes or until the tops begin to golden.
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