The combination of whole wheat pastry flour, seasonal Meyer lemon and ricotta yields moist scones with a tender crumb. Grating the cold butter makes it easy to cut into the dry ingredients. This not-too-sweet treat works for breakfast or a snack.
meyer-lemon-ricotta-scones-recipe1-3/4 cups whole wheat pastry flour
1/2 cup granulated sugar
1-1/4 teaspoons baking powder
1 teaspoon grated Meyer lemon zest
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup whole milk ricotta
1/4 cup chilled butter, grated
1/2 cup low-fat buttermilk
1 teaspoon Meyer lemon juice
1 egg, lightly beaten
1 teaspoon turbinado sugar
Preheat oven to 400 degrees F.
Combine the first 6 ingredients in a medium bowl; stir with a whisk. Cut in the ricotta and butter until the mixture resembles coarse sand, using a pastry blender, 2 knives or your fingers. Gently stir in the buttermilk and juice. (Don’t overmix or your scones will be tough.) Turn the dough out onto a floured surface. Knead gently for 2 minutes (the dough is a little crumbly but holds together).
Place the dough on a cookie sheet lined with parchment paper. Pat the dough into a 3/4-inch-thick circle. Cut the dough into 8 wedges (don’t separate the wedges). Use a pastry brush to brush the surface of the dough with egg; sprinkle with turbinado sugar. Bake at 400 degrees F for 17-20 minutes or until lightly browned. Cool in a wire rack.
Serves 8
