Alex got me the Smitten Kitchen Cookbook for Christmas, and although I’ve only read a little of it, it’s a great cookbook so far. I already talked about the Maple Bacon Biscuits that I made from it. My second recipe attempted from it was Whole Wheat Raspberry Ricotta Scones, which are also featured on the Smitten Kitchen website. I was excited to make these scones because I bought an incredibly excessive amount of ricotta cheese for our Christmas lasagna, and since I don’t like cheese that much, I had no idea what to do with it other than find recipes that incorporated it into baked goods. Plus, this recipe has raspberries (which I love) and whole wheat flour (which makes me feel healthy).
Plus, I just love scones.
These are very good scones – good enough that I made 2 more batches of them later on, one of which is in the freezer, waiting to be baked once baby is here. Now if I can just figure out what to do with the other container of unopened ricotta cheese in my refrigerator.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ cup sugar
- ½ teaspoon salt (skip if you use salted butter or margarine)
- 6 tablespoons butter or margarine (I've used half butter/half margarine, as well as all margarine; both are fine)
- 1 cup fresh raspberries (I expect frozen/thawed would be a little too mushy for this, but I could be wrong)
- ¾ cup ricotta cheese (mine was part-skim)
- ⅓ cup heavy cream
- Mix together flours, baking powder, sugar, and salt. Use a pastry cutter to work in the butter until it is in small pieces and the mixture is meal-like. Add raspberries and cut in with pastry cutter, until the berries are in pieces.
- Add the ricotta and cream. Use a rubber spatula to stir together the wet ingredients and to fold in the dry ingredients. Use your hands (or your spatula, as I did) to gently knead the dough to make the dough uniform, to ensure that berries are spread throughout.
- Turn dough out onto a well-floured surface. Flour your hands and pat the dough into a 7-inch square. Cut dough into 9 squares. Brush off excess flour and place scones on a parchment-lined or Silpat-lined baking sheet. Bake at 425F for 15 minutes, until lightly golden along the edges. Cool briefly (about 10 minutes) before serving.
These scones were very good. They were not incredibly sweet, so they felt healthy-ish to eat (although they were certainly not low-fat given the butter, ricotta, and heavy cream!). The scones were moist, and they didn’t have the same texture as usual scones. Rather, they were softer and more pillowy from the ricotta cheese, and not so crumbly. Overall, the scones had a clean, cream flavor from the ricotta and the heavy cream. Since I used white whole wheat flour, I didn’t really notice the whole wheat flour, but it wouldn’t have been very noticeable had I used more assertive regular whole wheat. The raspberries were tasty in these, but I’m sure it would be better if raspberries were actually in season.
I wouldn’t make these scones all the time, but they are a great excuse to buy a larger carton of ricotta cheese than you might otherwise need for whatever you’re cooking.