This last weekend was my first in about five weeks that I had absolutely no plans. For the last month or so my weekends have been filled with appointments, errands, camping, more camping, so it was nice to finally have a break. Not that I don’t enjoy camping – I really, really do – but it can be a lot of work to prep for and by the third tent-filled weekend in a row, it’s tiring.
Well, other than rolling over on my ankle on Friday while trying to do some trail running. Oops. While it hurt, it did give me an excuse to stay inside all weekend, icing my foot and drinking lots of tea while binge-watching Scrubs.
It was a much needed break. (My foot is still sore though, and can just hurry up and get better already)
Since I was tied to my apartment all weekend, I did some Sunday morning baking. There’s nothing like fresh baking, straight outta the oven, to make your Sunday morning sing.
I had some leftover ricotta in my fridge, some fresh lemons, and a huge, 4-litre bucket full of fresh blueberries. Naturally, I made scones.
I based this scone recipe off some of my previous recipes (here & here), as I really love the light and fluffy texture of the dough. With a few modifications, these scones turned out a little heartier (from the ricotta) and tangier (from the lemon juice & zest). They really are great summer scones.
The key to this dough is to add just the right amount of cream. Start with 1/2 a cup, then add more a bit at a time, mixing by hand until a soft yet crumbly dough forms. Crumbly is good! You don’t want the dough to be too thick.
Mixing these by hand is also another tip. No need for a fancy mixer!
|Lemon Blueberry Ricotta Scones|| |
- 2½ cups flour
- 1 Tbsp baking powder
- ½ tsp salt
- 1 stick butter (1/2 cup), frozen
- ⅓ cup sugar + more for topping
- ½ cup ricotta cheese
- 2 cups fresh blueberries
- ½-1 cup heavy cream
- Juice and zest from 1 lemon
- Preheat oven to 425°.
- In a large bowl, mix together flour, baking powder and salt. Grate butter into flour mixture with a regular cheese grater. Using your hands, mix the butter into the flour until it's nicely mixed and crumbly. Stir in sugar and ricotta cheese, mixing my hand until incorporated. Add in blueberries.
- Add lemon juice, zest and cream, starting with just half a cup, and mix by hand. Add in more cream if needed, until a thick yet crumbly dough forms. Dough should still be crumbly, but don't worry! You don't want the dough too thick.
- Transfer dough onto a floured surface, rolling if necessary to get all the flour mixed. Shape into a circle and flatten, then cut into 8 triangles. Sprinkle with more sugar, if desired.
- Transfer to an unlined baking sheet and bake 20-30 minutes until nice and browned on top.