Ricotta Fruit Scones

Ricotta Fruit Scones
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 202.7
  • Total Fat: 9.6 g
  • Cholesterol: 40.8 mg
  • Sodium: 324.9 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.6 g

View full nutritional breakdown of Ricotta Fruit Scones calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

From PieGirlBakes.com Is the Peach Ricotta Scone recipe. I've amended the fruit to availability.
https://piegirlbakes.com/2016/08/17/peach-
ricotta-sc
From PieGirlBakes.com Is the Peach Ricotta Scone recipe. I've amended the fruit to availability.
https://piegirlbakes.com/2016/08/17/peach-
ricotta-sc

Number of Servings: 12

Ingredients

    2 cup Wheat flour, white, all-purpose, unenriched
    .25 cup, packed Brown Sugar
    4 tsp Baking Powder
    0.5 tsp Seasoning - Morton Fine Sea Salt (Mediterranean Sea Salt) (by --SHELLEY--)
    .5 cup Butter, salted
    1 large Egg, fresh, whole, raw
    .25 cup Ricotta Cheese, whole milk
    .25 cup Half and Half Cream
    1.5 tsp Baking - Penzy's Mexican Vanilla Extract (by IMGOOGOO)
    1 serving Apple - Pink Lady
    0.25 cup Black Currants, dried (by OAKWAYFITNESS)
    1 tbsp Orange Peel
    .5 fl oz Orange Juice

Tips

Note photo is for peach scones.


Directions

* Preheat oven to 400F and line a baking sheet with parchment.

* Whisk together flour, brown sugar, baking powder and salt in a large bowl.
* Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like rough crumbs. Some pea sized pieces are okay
* Add in fruit to dry ingredients
* Mix wet ingredients together and add to dry.
* Only bring together all ingredients. DO NOT OVERWORK.
**(OtterHeartJoy) - I barely get the ingredients together and place on floured surface. Just squish it all together and then cut as desired. I cut into 12 squares.
Bake for 16 minutes or golden brown.
** Pie Girl adds sugar to the top. I don't.


Serving Size: 1 scone

Number of Servings: 12

Recipe submitted by SparkPeople user OTTERHEARTJOY.

Rate This Recipe