Home ยทย Recipes ยทย Desserts & Baking ยทย Scones & Biscuits Honey Raspberry Ricotta Scones Author: Maryanne CabreraPublished: May 10, 2016Updated: May 20, 2024 View Recipe3 ReviewsThis post may contain affiliate links. Read our disclosure policy. Soft and fluffy raspberry ricotta scones drizzled in honey glaze.ย These moist, tender scones have a subtle creamy richness from the ricotta. Enjoy warm with raspberry jam or clotted cream for the ultimate experience. Table of Contents IngredientsRecipe Options and CustomizationScone Storage and ReheatingMore Fruit Scone RecipesHoney Raspberry Ricotta SconesView moreView less 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 truly something else! These are nothing like the usual crumbly dry scones you find at most coffee shops. These are moist, soft, and fluffy. They’re pillow-like, rich, and creamy. Ingredients Scones are traditionally a Scottish quick bread with a golden crust and soft, delicate interior. It can be sweet or savory. They tend to have a crumbly texture. On the other hand, American scones are a bit softer with a more of a cake-like, muffin texture. These ricotta scones take softness of the American scones a step further! The addition of egg and ricotta makes these scones super moist and fluffy with a creamy texture. To these scones, you will need: flour, brown sugar, fresh raspberries, baking powder, salt, butter, and one large egg. In addition, the dough is softened with ricotta cheese and heavy cream. This recipe was originally created with store-bought ricotta cheese. However, if you are feeling adventurous, go ahead try this homemade ricotta recipe. The post includes helpful step-by-step images. Recipe Options and Customization The recipe is perfectly customizable. Almost any fruit works with this recipe! Swap in ripe summer stone fruits to make nectarine scones. Chopped persimmons would be wonderful in the autumn months. Fresh raspberries work best for this recipe. Frozen raspberries tend to leak more moisture thus complicating the mixing process. Other fresh fruit options include: blueberries, blackberries, or strawberries. Or skip the fruit all together and simply make ricotta scones. The honey glaze is also customizable. Swap out honey for maple syrup, agave syrup, molasses, or melted butter. 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 one hour! Scone Storage and Reheating Keep cooled scones in a covered container at room temperature for up to 24 hours. For longer storage, keep in the fridge for up to three days. Bring to room temperature before eating. Or, reheat in a toaster oven on the lowest setting for three to five minutes. These ricotta scones do not freeze well. For best results, enjoy these scones within a few days of baking. More Fruit Scone Recipes Summer Strawberry Scones White Chocolate Strawberry Scones Brown Butter Peach Scones Lemon Blueberry Oat Scones Honey Raspberry Ricotta Scones No ratings yet Soft and fluffy raspberry ricotta scones drizzled in honey glaze.ย These moist, tender scones have a subtle creamy richness from the ricotta. Enjoy warm with raspberry jam or clotted cream for the ultimate experience. Prep Time: 15 minutes minutesCook Time: 20 minutes minutesTotal Time: 35 minutes minutes Servings: 12 scones Print Recipe Pin Recipe Rate Recipe Ingredients▢ 1 cup fresh raspberries (120 g) ▢ 2 ยฝ cup all-purpose flour (325 g), divided▢ 3 Tablespoon light brown sugar (38 g) packed▢ 1 Tablespoon baking powder▢ ยผ teaspoon kosher salt▢ 6 Tablespoon unsalted butter (85 g) cold, cut into tablespoons▢ 1 large egg, lightly beaten▢ ยพ cup ricotta cheese (170 g)▢ ยผ cup heavy cream (57 g)Honey Glaze:▢ ยฝ cup powdered sugar (60 g)▢ 2 Tablespoon honey (40 g)▢ 1 Tablespoon heavy cream (14 g) Instructions Preheat oven to 400โ. In a small bowl, toss together raspberries and 1 tablespoon flour. Set aside.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.In another bowl, mix together egg, ricotta, and heavy cream. Add to flour mixture. Add raspberries. Stir until dough forms.Turn dough out onto a lightly floured surface. Using floured hands, gently knead dough together until almost smooth. Pat dough into a 10×4-inch rectangle.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.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:Stir together powdered sugar, honey, and cream until smooth. NotesIf youโre feeling adventurous, try you hand making thisย homemade ricotta. The recipe includes step-by-step photos.ย NutritionCalories: 246kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 178mg | Potassium: 79mg | Fiber: 1g | Sugar: 11g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg Author: Maryanne Cabrera Course: Bread, BreakfastCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Maggie says: May 27, 2016 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. Reply
Maryanne Cabrera says: May 27, 2016 Hi Maggie, I understand your frustration. Unfortunately, I am not allowed to have the directions for this recipe on my blog.
Kerry Corley says: August 28, 2022 I didnt have any ap flour so I used self rising. Obviously, it came out drier but some people like their scones dry for dipping. I prefer ap flour for a more cake like scone. Delicious both ways!! Reply