Honey Raspberry Ricotta Scones

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Soft and fluffy raspberry ricotta scones drizzled in honey glaze. 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 Time15

Cook Time20

Total Time35

Course: Bread, Breakfast

Cuisine: American

Servings: scones

Author: Maryanne Cabrera

Ingredients

1 cup fresh raspberries (120 g)
2 ½ cup all-purpose flour (325 g), divided
3 Tablespoon light brown sugar (38 g) packed
1 Tablespoon baking powder
¼ teaspoon kosher salt
6 Tablespoon unsalted butter (85 g) cold, cut into tablespoons
1 large egg, lightly beaten
¾ cup ricotta cheese (170 g)
¼ cup heavy cream (57 g)

Honey Glaze:

½ cup powdered sugar (60 g)
2 Tablespoon honey (40 g)
1 Tablespoon heavy cream (14 g)

Instructions

Preheat oven to 400℉. 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 10x4-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.

Notes

If you’re feeling adventurous, try you hand making this homemade ricotta. The recipe includes step-by-step photos.

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