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Honey Raspberry Ricotta Scones

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


  • 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


  • Preheat oven to 400 degrees F. 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.