You may have noticed I've been making a lot of scones and biscuits lately. They're quick and they're easy and they always taste delicious. These ones were no exception! I had some leftover ricotta cheese from my ricotta making experiment (in case you missed my post yesterday about making your own Ricotta Cheese, you can find it here) and looked for a way to use it up in scone. I found this recipe on West Side Baker and it didn't disappoint. If you have some leftover ricotta, or if you want to try out making your own ricotta, make these scones.
Cinnamon & Ricotta Scones
Minimally adapted from West Side Baker
- 3 cups flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 cup cold butter, cut into cubes
- 1 cup ricotta cheese
- 1 egg
- 2 tsp vanilla
- 1/3 cup sugar (coarse sugar if you have it)
- 1 1/2 tsp cinnamon
- Preheat oven to 400F.
- In the bowl of a food processor, combine the flour, sugar and baking powder. Add butter and pulse until mixture is crumbly.
- In a separate bowl, mix together the ricotta, egg and vanilla. Add all at once to the mixture in the food processor. Pulse until dough just comes together.
- Turn dough out onto counter. Divide into two pieces. Pat each piece into a 6" round and then cut into 8 wedges.
- Place all 16 pieces on one large baking tray or two small baking trays that have been lined with parchment paper. Combine sugar and cinnamon. Brush with a little milk and then sprinkle with the cinnamon sugar mixture. Bake in preheated oven for 12-15 minutes or until top of scones is golden. Remove from oven and cool completely.
Hope you enjoy these! We devoured them pretty quickly in our house.
This post has been linked up with Whatcha Baking Wednesdays over at Cajun Sugar Pie. Hop on over for a look at other yummy baked goods fellow bloggers have been whipping up this week.
This post has also been linked up with Fusion Fridays over at Jennifer Cooks. Head over there to check out all the Superbowl yumminess going on in the blog-world this week!
Happy Baking my Friends!