whole wheat raspberry ricotta scones, on a plate next to a mug
Whole Wheat Raspberry Ricotta Scones
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins

A fluffy, delicious, easy-to-make scone. Extra moist with ricotta, healthier with whole wheat flour, and pretty and flavorful with fresh or frozen raspberries.

Course: Breakfast
Cuisine: American
Keyword: raspberry ricotta scones, whole wheat raspberry ricotta scones
Servings: 9
Calories: 240 kcal
Author: Leona Konkel
  • 1 cup whole wheat flour (125 grams)
  • 1 cup all-purpose flour (125 grams)
  • 1 tablespoon baking powder
  • 1/4 cup sugar (55 grams)
  • 1/2 teaspoon salt (skip if you use salted butter)
  • 6 tablespoons butter (84 grams)
  • 1 cup raspberries (~110 grams frozen; from 1 small carton if fresh)
  • 3/4 cup ricotta cheese (186 grams) (whole milk or part-skim, both are fine)
  • 1/3 cup heavy cream or milk (75 grams) (I use 2% milk)
  1. 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.

  2. Add raspberries and cut in with pastry cutter, until the berries are in pieces. (If using frozen raspberries, do not thaw. They soften quickly as you cut them.)

  3. In a measuring cup, whisk together the ricotta and cream or milk. Pour into the flour mixture and use a rubber spatula to fold together the dough. 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 out.

  4. Turn dough out onto a well-floured surface. (The dough is pretty sticky otherwise.) 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.

  5. Bake at 425F for 15 minutes, until lightly golden along the edges and a toothpick inserted into the center of the scones comes out clean. Cool briefly (about 10 minutes) before serving.

Recipe Notes

Do not thaw frozen raspberries before using.

Both white whole wheat and regular whole wheat flour work here.

This dough is very sticky, but work with it gently. Using a rubber spatula instead of your hands helps.

You may freeze these and bake them later. You will need to test them at the recommended baking time (15 minutes) using a toothpick for doneness.

Adapted from Smitten Kitchen and The Smitten Kitchen Cookbook

Recipe updated 10/25/2019