Cranberry Ricotta Scones

• Produce

  • 1 cup Cranberries
  • 1 1/2 tsp Orange, zest

• Refrigerated

  • 2 Egg, large

• Baking & Spices

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

• Drinks

  • 2 tbsp Orange juice, fresh

• Dairy

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

• Liquids

  • 1 tsp Milk or water

• Other

  • For the (optional orange glaze:

Found on bakerbynature.com

Description

Ingredients

• 2 and 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup + 2 tablespoons granulated sugar
• 1 teaspoon orange 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
• 1 cup cranberries, fresh or frozen (If using frozen, do not thaw first), roughly chopped
• For the egg wash:
• 1 large egg, beaten
• 1 teaspoon milk or water
• 2 tablespoons sugar, for sprinkling
• For the (optional) orange glaze:
• 2 tablespoons fresh orange juice
• 1/2 teaspoon orange zest
• Pinch of salt
• 3/4 cup confectioners sugar, more if needed

Directions

• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl mix together the flour, salt, baking powder, baking soda, sugar, and orange zest.
• Cut the butter into small cubes then, using two forks or a pastry cutter, quickly work it into the mixture until it resembles a coarse meal. Set aside.
• In a small bowl whisk together the egg, ricotta cheese, and milk. Add to flour and butter mixture and use a fork to stir everything together until just moistened.
• Add in the chopped cranberries and gently fold them into dough with a spatula.
• Pour the shaggy dough out onto a clean, lightly floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Leave an inch or so between each scone as they do spread a little.
• Lightly brush each scone 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 scones on the pan for 10 minutes, then top with glaze and serve warm.
• For the glaze:
• In a small bowl whisk together the orange juice, zest, salt, and confectioners sugar. Drizzle over warm scones and serve at once.

Nutrition