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.
Course
Bread
Prep Time15minutes
Cook Time20minutes
Servings6people
Ingredients
2cupsAP flour
1tbspbaking powder
¾tbspsugar
½tspsalt
5tbspchilled unsalted butter
½cupgreen onions or scallionschopped
¼cupfresh parsleyminced (1 ½ tsp dried)
1tbspfresh thyme leaves1 tsp dried
1tspfresh rosemaryminced (½ tsp dried)
1cupricotta cheese
⅔cupmilk
1egg beaten with 1 tsp water
Sea salt
Black pepper
Smoked paprika
Instructions
Preheat oven to 425 F.
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.
Stir in scallions and herbs. Add ricotta cheese, then add milk and stir until just combined.
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.
Transfer to a parchment lined baking sheet. Brush tops liberally with egg wash. Sprinkle tops with salt, pepper and paprika.
Bake 15 to 20 minutes or until scones are golden brown.