I stole this recipe for Savory Ricotta Scones from lifeloveandgoodfood.com who stole it from Girl Versus Dough. These scones are actually very easy to make and require no rising. Flour is whisked with baking powder, sugar and salt. Then butter is grated into the mixture. Scallions and herbs are mixed in next, before adding ricotta cheese and milk. The dough is knead a few times then cut into rectangles. After placing the scones on a baking sheet, they are brushed with an egg wash and sprinkled with salt, pepper and paprika.
Did you know? The original triangular-shaped scone was made with oats and griddle-baked. Today’s versions are more often flour-based and baked in the oven.¹ (see more trivia in the Trivia tab)
Whisk together 2 cups flour, 1 tbsp baking powder, ¾ tbsp sugar and ½ tsp salt in a large bowl. Then grate 5 tbsp chilled butter into the flour mixture and stir with a fork until the consistency of coarse meal.
Next stir in ½ cup chopped scallions, 1 ½ tsp dried parsley, 1 tsp dried thyme and ½ tsp dried rosemary.
Add 1 cup ricotta cheese, then add ⅔ cup milk and stir until just combined.
Turn dough onto a lightly floured surface.
Then knead 2 to 3 times, then pat dough into 9 inch rectangle.
Dip knife into flour and cut dough into 12 equal pieces. Transfer to a parchment lined baking sheet. Brush tops liberally with egg wash (1 egg beaten with 1 tsp water). Sprinkle tops with salt, pepper and paprika.
Next, bake in a 425 F oven for 15 to 20 minutes or until scones are golden brown. (You don’t need to worry about turning the scones in the oven.)
Serve warm, these Savory Ricotta Scones are great with breakfast, lunch or dinner.
Savory Ricotta Scones
Ingredients
- 2 cups AP 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 ½ tsp dried)
- 1 tbsp fresh thyme leaves 1 tsp dried
- 1 tsp fresh rosemary minced (½ tsp dried)
- 1 cup ricotta cheese
- ⅔ cup milk
- 1 egg beaten with 1 tsp water
- Sea salt
- Black pepper
- Smoked paprika
Instructions
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Preheat oven to 425 F.
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Whisk together flour, baking powder, sugar and salt in a large bowl. Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.
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Stir in scallions and herbs. Add ricotta cheese, then add milk and stir until just combined.
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Turn dough onto a lightly floured surface. Knead 2 to 3 times, then pat dough into 9 inch rectangle. Dip knife into flour and cut dough into 12 equal pieces.
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Transfer to a parchment lined baking sheet. Brush tops liberally with egg wash. Sprinkle tops with salt, pepper and paprika.
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Bake 15 to 20 minutes or until scones are golden brown.