I've seen a few different recipes that use ricotta to get a soft and fluffy texture, so I decided to give them a whirl and throw some blackberries in too.
A little messy, but totally worth it. Nothing wrong with purple hands for a few days…or purple scones!
They remind me of bleu cheese minus the smell…and taste obviously. But the color is perfect and the taste is spot on! Especially if you're trying to switch up your breakfast menu.
I haven't been drinking any coffee because it's been making me too speedy, so I've turned to tea, (which I never thought I'd be saying...) so a scone is turning into our daily routine. And it's a simple breakfast to start the day off right.
Makes 8 large scones
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
2 tablespoons lemon zest
1 stick unsalted butter cut into 1/2" cubes
1/2 cup ricotta cheese
3 tablespoons milk (I used 2%, but you can use whatever you have on hand)
1/2 cup blackberries
Preheat oven to 350 degrees
Grease a pan or cover with parchment paper and set aside
1. Sift together the dry ingredients (along with the lemon zest), in your stand mixer, or in a large bowl. Add the butter cubes and work into the dry ingredients until it crumbles.
2. Whisk together the egg, ricotta, and milk in a small separate bowl, and with the mixer (or your handheld mixer) on a medium speed, slowly pour in the wet ingredients.
3. The dough will form once everything is combined. Dust your countertop with flour before setting the dough on top and kneading. Knead the dough until it becomes smooth. Flatten it out into a relatively thick disk, creating a dent in the center, where you'll place the blackberries. Knead the blackberries into the dough by folding the dough in half over itself a few times. Prepare to make a little bit of a mess because the juices will run a bit.
4. Once you've kneaded the blackberries into the dough, flatten it once again into a thick disk, and cut it into pieces. Place on your baking sheet and bake for 20 minutes. Let cool for 20 minutes before serving.