Blueberry Ricotta Scones

• Produce

  • 8 oz Blueberries
  • 1 tsp Lemon, zest

• Refrigerated

  • 2 Egg, large

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Confectioners' sugar
  • 1/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 tbsp Sugar

• Dairy

  • 1 stick Butter, unsalted
  • 11/16 cup Whole milk

• Liquids

  • 1 tsp Milk or water

• Other

  • For the (optional lemon glaze:

Found on bakerbynature.com

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 1 teaspoon lemon zest
• 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
• 1 large egg, beaten
• 1/2 cup (Whole Milk) Ricotta Cheese
• 3 tablespoons Whole Milk
• 8 ounces blueberries, fresh or frozen (If using frozen, do not thaw first)
• For the egg wash:
• 1 large egg, beaten
• 1 teaspoon milk or water
• 2 tablespoons sugar, for sprinkling
• For the (optional) lemon glaze:
• 2 tablespoons fresh lemon juice
• 3/4 cup confectioners sugar

Directions

• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl mix together flour, salt, baking powder, baking soda, sugar, and lemon zest.
• Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
• In a small bowl, whisk together the egg, ricotta cheese, and milk, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
• Add in the blueberries and gently fold them into dough with a spatula - don’t worry if some of the berries break up a bit.
• Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
• Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
• Bake for 18-20 minutes, or until the tops are lightly golden brown.
• Cool for about 10 minutes, then make your glaze.
• For the glaze:
• In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.