My mom likes having tea time, so I made these for her. You have to follow the mixing order given in the recipe (dry ingredients + butter, then add the ricotta last) , or the shape and texture will be off. This was my second try, and they came out right this time. Mmm, so moist and light. If I ever have a restaurant, this will definitely be somewhere on the menu.
I googled “ricotta scones” and found this recipe. I added raspberries, which I highly recommend you do. Fresh are preferable, but if you use frozen, I found it easier to incorporate them completely frozen, not thawed. Instead of shaping the dough into a round and slicing it, like in the recipe, I individually shapped balls. Flatten a ball, place the raspberries in the center, and then close the dough around it. That way your dough doesn’t get stained pink, which is what will happen if you try to mix the frozen raspberries in.
I got my GRE prep materials today, so I will now start doing something meaningful and productive with my life besides cooking, baking, browsing recipes, and half-reading novels. Amen.
One Comment
I can’t believe I missed all of these delicious thigns you cooked while at home.