oh, scones. i’ve already made so many of them, but i still feel like there is a world of flavors out there just waiting to be tried. this whole wheat ricotta raspberry variety comes straight from one of my favorite cookbooks, and it is a total winner. the fresh raspberries get perfectly broken up as you stir them into the dough, so that they become sort of swirled throughout each scone to create tiny pockets of juicy sweetness in every bite. and the ricotta cheese, which was a new concept for me in scone making, gives the scones a shockingly light texture for a completely whole wheat product. the dough was much wetter than i’m used to for scones, making it a little more difficult to work with than usual, but the result was a batch of beautifully rustic-looking scones that are healthy, delicious, and just perfect with a nice cup of tea.
a deliciously light scone, bursting with juicy raspberries.
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- ¼ cup sugar
- ½ teaspoon salt
- 6 tablespoons cold earth balance (or butter)
- 6 ounces fresh raspberries
- ¾ cup whole milk ricotta cheese
- ⅓ cup whole milk
- preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- in a large bowl, combine the flour, baking powder, sugar, and salt. using your fingers or a pastry cutter, work in the earth balance until it is in chunks the size of small peas. stir in the raspberries.
- very gently fold in the ricotta and milk until everything comes together into a dough (you might need to use your hands). don't worry if the raspberries get broken up as you work the dough.
- transfer the dough to a floured surface, split it in half, and shape each half into a disc about 1 inch thick. cut each disc into 6 wedges.
- arrange the scones on the prepared baking sheet and bake them for about 15 minutes, until they are golden at the edges. transfer them to a wire rack to cool.