Savory Herbed Ricotta Scones

Or “An easy baking recipe for those days when you’ve just had too much winter.” Makes 12. Recipe adapted fromĀ
  • 2 cups all purpose flour
  • 1 T baking powder
  • 3/4 T sugar
  • 1/2 t salt
  • 5 T chilled unsalted butter, chopped into tiny cubes
  • 1/4 cup green onions, chopped
  • 1 t dried thyme
  • 1 t fresh rosemary (or 1/2 t dried rosemary)
  • 2/3 cup milk
  • 1 cup ricotta cheese
  • 1 egg (for egg wash) beaten with 1 t water
  • for garnish: sea salt, black pepper and smoked paprika

Preheat the oven to 425 degrees. In a bowl, combine flour, baking powder, sugar and salt. Mix in the butter and stir with a fork or your hands, til the butter is all flakey and the mixture resembles a course meal. (I like to make the “money” motion between my thumb and first finger to crush any lager butter chunks.)

Stir the green onions, thyme and rosemary into the dry mixture. Then add the ricotta cheese and milk. Stir to combine, then turn the dough onto a lightly floured surface and knead it a few times, shaping it into a 9-inch long rectangle as best you can.

Using a knife, cut the dough into 12 equal pieces. Put the scones on a greased or parchment-covered baking sheet, then brush them with egg wash and sprinkle with salt, pepper and paprika. Bake for 15-20 minutes, or until the scones are golden brown. Enjoy!

If you want to save half the scones to bake later, like I did, cut the dough into pieces then put the reserved dough on a second cookie sheet and chill them in the freezer for 30 minutes. Then, transfer them to a plastic bag (the first freeze allows them not to stick to one another) and keep for up to 2 months in the freezer. To bake, simply transfer to a greased cookie sheet, brush with egg wash, sprinkle with paprika, salt and pepper, and bake for an extra 5 minutes at 425 (20-25 minutes, instead of 15-20).

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