Sunday, December 25, 2016

Savory Ricotta Scones

Catherine and I had a biscuit-off – I made the buttermilk biscuits and she wanted to try and savory biscuit.  She found this recipe off Pinterest – these scones are so flavorful.  They were a little crunchy on the outside, but softer on the inside – a really great consistency.  These were a great addition to our Feast of Christmas Eve, but also as leftovers with our eggs on Christmas morning.

Prep Time – 15 minutes
Cook Time – 20 min
Total Time – 35 minutes

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • ¾ Tbsp. sugar
  • ½ tsp. salt
  • 5 Tbsp. chilled unsalted butter
  • ½ cup green onions or scallions, chopped
  • ¼ cup fresh parsley, minced
  • 1 Tbsp. fresh thyme leaves
  • 1 tsp. fresh rosemary, minced
  • 1 cup ricotta cheese
  • cup milk
  • 1 egg, beaten with 1 tsp. water (for egg wash)
  • sea salt
  • black pepper
  • smoked paprika
  1. Preheat oven to 425°F
  2. Whisk together flour, baking powder, sugar, and salt in a large bowl.
  3. Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.
  4. Stir in scallions and fresh herbs.
  5. Add ricotta cheese, then add milk and stir until just combined.
  6. Turn dough out onto a lightly floured surface.
  7. Knead 2 to 3 times, then pat dough into a 9-inch rectangle.
  8. Dip knife into flour and cut dough into 12 equal pieces.
  9. Transfer scones to a parchment-lined baking sheet.
  10. Brush tops liberally with egg wash.
  11. Sprinkle tops with sea salt, freshly ground black pepper, and smoked paprika.
  12. Bake for 15-20 minutes or until scones are golden brown.
Adapted from Life, Love and Good Food blog

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