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.
Ingredients
- 1-3/4 cups whole wheat pastry flour
- 1/2 cup granulated sugar
- 1-1/4 teaspoons baking powder
- 1 teaspoon Meyer lemon zest
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup whole milk ricotta
- 1/4 cup butter, chilled, grated
- 1/2 cup low-fat buttermilk
- 1 teaspoon Meyer lemon juice
- 1 egg, lightly beaten
- 1 teaspoon turbinado sugar
Instructions
- Preheat oven to 400°F.
- Whisk together first 6 ingredients in a medium bowl. Using a pastry blender, two knives or your fingers, cut in the ricotta and butter until the mixture resembles coarse sand. 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 until 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, and sprinkle with turbinado sugar. Bake for 17-20 minutes, or until lightly browned. Cool on a wire rack.
Servings: 8
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