Cranberry Ricotta Scones

Cranberry Ricotta Scones

prep time

minutes
cook time

minute
servings
8
scones

Ingredients













Cooking Instructions

1

Heat oven to 425°F. Line sheet pan with parchment paper.


2

In medium bowl, combine flour, sugar, baking powder, ginger and salt. Add butter and use pastry blender or knife to cut butter into dry ingredients until mixture resembles coarse sand.


3

Add cranberries, ricotta and heavy cream. Mix gently until mixture comes together into ball. Do not overmix. Transfer dough to lightly floured surface and pat into disk about 1-inch thick. Cut disk into 8 triangles and place on prepared sheet pan.


4

Whisk egg with water to make egg wash. Brush scone triangles with egg wash and generously sprinkle with coarse sugar. Bake until scones just begin to turn golden brown, about 15 minutes.


5

To make-ahead: Prepare scones and place on sheet pan. Tightly wrap sheet pan in plastic wrap and place in freezer overnight. Bake straight from freezer, increasing baking time to 18–20 minutes


Ingredients













Cooking Instructions

1

Heat oven to 425°F. Line sheet pan with parchment paper.


2

In medium bowl, combine flour, sugar, baking powder, ginger and salt. Add butter and use pastry blender or knife to cut butter into dry ingredients until mixture resembles coarse sand.


3

Add cranberries, ricotta and heavy cream. Mix gently until mixture comes together into ball. Do not overmix. Transfer dough to lightly floured surface and pat into disk about 1-inch thick. Cut disk into 8 triangles and place on prepared sheet pan.


4

Whisk egg with water to make egg wash. Brush scone triangles with egg wash and generously sprinkle with coarse sugar. Bake until scones just begin to turn golden brown, about 15 minutes.


5

To make-ahead: Prepare scones and place on sheet pan. Tightly wrap sheet pan in plastic wrap and place in freezer overnight. Bake straight from freezer, increasing baking time to 18–20 minutes


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