Meyer Lemon Ricotta Scones

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-recipe

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

 

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

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