Honey Raspberry Ricotta Scones

Soft and fluffy raspberry ricotta scones drizzled in honey glaze. These honey raspberry ricotta scones take quick breads to another level.

Honey Raspberry Ricotta Scones

There was a time when I thought the maple scones at Starbucks were the BEST ever. I loved them so much that I sought to create a homemade version so I could enjoy them whenever I wanted. While these maple oat pecan scones still rank high on my list, it’s got some new competition.

These honey raspberry ricotta scones are something else.

Honey Raspberry Ricotta Scones

Honey Raspberry Ricotta Scones

They’re not like your usual crumbly dry scones. These are moist, soft, and fluffy. They’re pillow-like, rich, and creamy. Thanks to the addition of ricotta (I used homemade ricotta! Find the recipe with step-by-step photos here.), they’re ridiculously delicious.

The recipe is perfectly customizable. You can use whatever fruits you’d like. Perhaps juicy peaches in the summer or sweet persimmons in the fall. The honey glaze can also be swapped with maple during the cooler months. YUM.

Once you’ve found your favorite scone recipe, you’ll never have to go back to store-bought again. Scones, like other quick breads, are a breeze to make. With few ingredients, you can have a fresh batch of these out of the oven in less than a hour!

Honey Raspberry Ricotta Scones

I’m sharing the recipe for these honey raspberry ricotta scones over at BHG’s Delish Dish blog. Hop on over for the full recipe and directions!

Honey Raspberry Ricotta Scones

Soft and fluffy raspberry ricotta scones drizzled in honey glaze. These honey raspberry ricotta scones take quick breads to another level.

Servings 12 scones
Author Maryanne Cabrera

Ingredients

  • 1 cup fresh raspberries
  • 2 1/2 cup + 1 Tablespoon all-purpose flour
  • 3 Tablespoon light brown sugar, packed
  • 1 Tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 6 Tablespoon unsalted butter, cold, cut into tablespoons
  • 1 large egg, lightly beaten
  • 3/4 cup ricotta cheese
  • 1/4 cup heavy cream

Honey Glaze:

  • 1/2 cup powdered sugar
  • 2 Tablespoon honey
  • 1 Tablespoon heavy cream

Instructions

  1. Preheat oven to 400 degrees F. In a small bowl, toss together raspberries and 1 tablespoon flour. Set aside.

  2. In a large bowl, whisk together remaining flour, brown sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse sand. Make a well in center of flour mixture and set aside.

  3. In another bowl, mix together egg, ricotta, and heavy cream. Add to flour mixture. Add raspberries. Stir until dough forms.

  4. Turn dough out onto a lightly floured surface. Using floured hands, gently knead dough together until almost smooth. Pat dough into a 10x4-inch rectangle.

  5. Slice into 12 rectangles. Place scones 2-inch apart on a parchment paper lined baking sheet. Brush with additional heavy cream. Sprinkle with turbinado sugar, if desired.

  6. Bake for 16-18 minutes until golden brown. Allow scones to cool in pan for 3 minutes before transferring to wire rack. Drizzle with honey glaze before serving.

Honey Glaze:

  1. Stir together powdered sugar, honey, and cream until smooth. 

Honey Raspberry Ricotta Scones

· · · ·
Newsletter
cake
Never Miss a Recipe!

Plus, get exclusive recipes, tips, and previews through our weekly newsletter.

Daily Blog Posts
Weekly Updates

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Maggie

I really like your recipes, but having the ingredients on on page and then having to go to a different URL for the directions is frustrating. Especially if I want to print them out and use them at a later date.

    Maryanne Cabrera

    Hi Maggie, I understand your frustration. Unfortunately, I am not allowed to have the directions for this recipe on my blog.

cake
Never Miss a Recipe!

Plus, get exclusive recipes, tips, and previews through our weekly newsletter.

Daily Blog Posts
Weekly Updates