Lemon Blueberry Ricotta Cream Scones
Adapted from Smitten Kitchen
Scrumptious blueberry scones made with whole wheat flour, ricotta cheese and fat free half & half. The top of the scones are lovely and crunchy from the turbinado sugar, and the middle is perfectly tender and moist. The berries provide delightful bits of sweet juice and the lemon, well, you just have to have lemon because lemon just pairs so beautifully with blueberries.
This is the first time I’ve baked scones as a circle, without rolling them out and making them into little triangles, and then trying to arrange the triangles onto the baking sheet, then running out of room on the baking sheet and having to get out another one. I didn’t even pull out my rolling pin. I just plopped the scone dough onto the baking sheet, flattened and shaped it with my fingers into a circle, then cut them and baked them. It’s altogether much easier and really, you get the same result, except each scone doesn’t have that baked edge on it.
I made these scones because we had blueberries left over from the party, and ricotta cream filling from the cannoli cream filled strawberries, and I thought it would be oh so perfect to bake with, and it was! My daughter and I are both stuffed full of scones because neither of us could stop at just one.
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cut into small pieces
- 1 heaping cup of fresh or frozen blueberries
- Zest of 1 lemon
- Juice of 1 lemon wedge
- 3/4 cup cannoli cream filling (recipe here) ... or use 3/4 cup ricotta cheese + 1 teaspoon vanilla
- 1/3 cup fat free half & half
- For the top: about 2 Tablespoons raw (turbinado) sugar
- In a mixing bowl, mix together the flours, baking powder, sugar and salt.
- Using a pastry cutter, 2 knives and/or your fingers, cut the butter into the dry ingredients until the mixture is a fine crumb texture and there aren't any chunks of butter left. I usually start with my pastry cutter, then use my fingers to get it to a fine crumb.
- Carefully toss the blueberries and lemon zest in the crumbs (taking care not to burst the berries).
- Stir in the cannoli cream filling (or ricotta), the lemon juice and the cream until mixed well and the dough starts to stick together. Using your hands, very lightly knead the dough in the bowl until it sticks together into a ball, taking care not to squish too many berries in the process.
- Spray a baking sheet with cooking spray, then set the dough on the sheet and flatten it into a circle about 1/2 inch deep. Cut the circle into wedges with a pastry chopper/scraper or knife.
- Brush the scones lightly with a little half & half and sprinkle with raw sugar, then bake at 425 for about 15 - 20 minutes or until the scones are nicely golden brown.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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