6 months ago

Scone Home

Ricotta Rosemary Scones are a scrumptious savory scone treat for breakfast, brunch, or anytime you are craving an herb scone!
2 & 3/4 Cups Flour + Extra for Stickiness
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
2 Tablespoons Sugar
1 Stick of Cold Butter (1/2 cup)
1 Tablespoon Minced Fresh Parsley
1 Tablespoon Minced Fresh Lemon Thyme (Regular Thyme works too)
1 Tablespoon Minced Fresh Rosemary
½ Cup Half & Half + 1-2 tablespoons extra
½ Cup Whole Milk
1 Cup Ricotta
First, preheat your oven to 400° degrees Fahrenheit *(1), then in a bowl sift all of the dry ingredients. 2 & 3/4 cups flour, 2 tsp baking powder, 1 pinch of salt, & 2 tablespoons sugar.
Use your hands to crumble one stick of butter into the dry ingredients. *(2)
Next, stir in 1/4 cup minced fresh parsley, 1 tablespoon minced fresh lemon thyme, & 1 tablespoon minced fresh rosemary.
Make a well in the center of the dry ingredients & pour in your 1 cup ricotta, 1/2 cup of half & half & ½ cup of whole milk & gently combine the ingredients. *(3)
Freezing/Baking Note. *(4)
Split the scone dough in half, place both halves on a floured surface, & using your hands (with a little extra flour) shape the dough into round disks about 2 inches thick. 2 dough disks make 12 scones. 4 dough disks make 24 mini scones. *(5)
Cut the dough into scones with a pizza cutter or big knife. Place the scones on a baking sheet lined with parchment paper & brush the top of each scone with half & half.
Place the scones in your preheated oven & bake your scones for 20 minutes.
Your Ricotta Rosemary Scones are done baking when they are lightly golden on top.
Keep your Ricotta Rosemary Scones stored in a loosely sealed container in your fridge for up to one week. *(6)
*1. If you plan on freezing the dough before baking hold off on preheating your oven.
*2. You want the butter crumbles to be somewhat small, about the size of large peas, & dispersed throughout the dry ingredients.
*3. Make sure that you don’t over mix, simply make sure that all of the ingredients are evenly combined to make a dough.
*4. You can go ahead & shape/bake your scones if you are in a hurry, but I like to place my scone dough in the freezer for 30-45 minutes (covered in cling wrap) so that the butter gets nice & cold. That way when the scones bake there will be yummy pockets of butter in your scones!
*5. The ones pictured are mini Ricotta Rosemary Scones.
*6. The flavors are enhanced when warm. Be sure to reheat them wrapped in foil in your oven at 350 degrees Fahrenheit for 5-10 minutes before
By Giustina Miller

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