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Lemon Ricotta Scones

Irresistibly Soft Lemon Ricotta Scones for a Sunny Start

Delight in these Lemon Ricotta Scones, a fluffy and zesty treat perfect for breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour Whole wheat flour can be used for a denser texture.
  • 1 teaspoon kosher or table salt Enhances flavor.
  • 1 tablespoon baking powder Ensure it’s fresh for best results.
  • 0.5 teaspoon baking soda Check for freshness.
  • 0.25 cup granulated sugar Coconut sugar can substitute.
  • 1 each lemon zest Use fresh zest.
  • 0.5 cup unsalted butter Must be very cold.
  • 1 each large egg A flax egg can work for vegan versions.
  • 1 cup whole milk ricotta cheese Cottage cheese can be blended smooth as a substitute.
  • 1 each fresh lemon juice Fresh is preferred.
  • 1 teaspoon lemon extract Omit if not available.
For the Glaze
  • 0.5 cup confectioners’ sugar Can be made from granulated sugar.
  • 2 tablespoons fresh lemon juice

Equipment

  • Mixing Bowl
  • Whisk
  • baking sheet
  • Parchment Paper
  • pastry cutter
  • Spatula
  • Knife

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of baking powder, ½ teaspoon of baking soda, ¼ cup of granulated sugar, and the zest of 1 lemon.
  3. Cut ½ cup of cold unsalted butter into the flour mixture until it resembles coarse crumbs.
  4. In a separate bowl, whisk together 1 large egg, 1 cup of ricotta cheese, 1 lemon's juice, and 1 teaspoon of lemon extract.
  5. Gently combine the wet and dry mixtures until just combined.
  6. Shape the dough into an 8-inch circle, and slice into 8 wedges.
  7. Transfer the wedges to your prepared baking sheet, brush with egg wash and sprinkle sugar on top.
  8. Bake for 18-20 minutes until golden brown.
  9. Allow to cool for 10 minutes, then prepare the glaze by mixing ½ cup of confectioners’ sugar with 2 tablespoons of lemon juice.
  10. Drizzle the glaze over the warm scones.

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 180mgPotassium: 90mgFiber: 0.5gSugar: 6gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure butter is very cold for the best texture. Avoid overmixing to keep scones light and fluffy.

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