I made us some scones. I love scones. Always have, always will. Maybe its in my Irish blood? Maybe its just because I like to dunk things I my coffee/tea/wine. Don’t look at me like that. Get yourself a chocolate biscotti and a glass of red wine. You’ll thank me.
These scones are extra special because there is CHEESE inside of them. Well not in the oozy, gooey cheesy way, but still, cheese. The addition of the ricotta keeps these moist and helps to prevent them from drying out. There is nothing worse than a dry scone (but I love scones so much, I’ll even eat the gross, dried out ones.) I found this recipe here but instead of blackberries, I used blueberries. Even though I’m obnoxiously excited for fall, I’m still trying to squeeze the last bit out of my summer produce options. Bring me ALL of the corn, tomatoes and blueberries.
Making scones is something you have to work relatively quickly to do correctly. To get that crumbly, slightly cakey texture you have to make sure the scones get into the oven while the bits of butter are still cold. Aside from that, the are super easy to make, and you should do just that.
I know these scones are a total win because when I made these for my friend Claire, in town from San Diego, she immediately found her way into the kitchen to try them out. I grabbed a random one off of the cooling rack for her to have and she proclaimed, “NO, I DON’T WANT THE BABIEST, TINIEST ONE.” These are sexy scones. Cover them in butter or jam. Dip them in coffee or tea (or wine.) Do whatever you want to these bad boys, no matter what they will be delicious.
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder, preferably aluminum-free
- ¼ cup sugar
- ½ teaspoon fine grain sea salt
- 6 tablespoons (3 ounces) unsalted butter, chilled
- 1 cup (4¾ ounces) fresh blueberries
- ¾ cup whole-milk ricotta
- ⅓ cup heavy cream
- Preheat your oven to 425F
- Cut the butter into small pieces with a knife, and work the butter into the flour mixture with your fingertips until the mixture resembles coarse meal.
- Stir the blueberries into the butter-flour mixture.
- Using a flexible spatula, add the ricotta and heavy cream to the butter mixture and stir them in to form a dough. Then use your hands to knead the dough gently into an even mass, right in the bottom of the bowl. Don't worry if the blueberries get muddled and smudge up the dough.
- With as few movements as possible, transfer the dough to a well-floured counter or surface, flour the top of the dough, and pat it into a circular disk about 1-inch high.
- With a large knife slice into six-eight equal wedges, depending on how large you want your scones.
- Transfer the scones to the prepared baking sheet with a spatula.
- Bake the scones for about 15 minutes, until they are golden at the edges.
- Allow to set and cool a bit before eating.
Recipe originally from here.