Lemon Blueberry Ricotta Scones
 
 
Fluffy summer scones bursting with fresh blueberries and tart lemon. The ricotta gives these scones a dense texture, making them perfect for breakfasts on the go.
Author:
Recipe type: Breakfast
Serves: 8 large scones
Ingredients
  • 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
Instructions
  1. Preheat oven to 425°.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to an unlined baking sheet and bake 20-30 minutes until nice and browned on top.
Recipe by Port and Fin at https://portandfin.com/lemon-blueberry-ricotta-scones/