Sunday, April 14, 2019

Whole-Wheat Raspberry Ricotta Scones


Recipe from Smitten Kitchen
Makes 9 Square Scones
Husband-Tested in Marimar’s Kitchen (Alice’s Daughter-in-Law)

Our daughter-in-law made these beautiful scones during our family vacation this spring.  They were so yummy with our morning coffee.

1 cup (120 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
1 Tablespoon baking powder
¼ cup (50 grams) granulated sugar
½ teaspoon Kosher salt
6 Tablespoons (85 grams) cold unsalted butter
1 cup (136 grams or 4¾ oz.) fresh raspberries
¾ cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream

Preheat oven to 425 F.  Line a large baking sheet with parchment paper.  In the bottom of a large, wide bowl, whisk the flours, baking powder, sugar and salt together.  With a pastry blender, add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the bigger pieces are the size of small peas.  Toss in the raspberries and use the pastry blender again to break them into halves and quarter berry sized chunks.  Add the ricotta and the heavy cream together and stir them in to form a dough with a flexible spatula.  Using floured hands, gently knead the dough into an even mass, right in the bottom of the bowl.  Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.  With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall.  With a large knife, divide the dough into 9 even squares.  Transfer the scones to the prepared baking sheet with a spatula.  Bake the scones for about 15 minutes, until light golden at the edges.  Cool in pan for a minute and then transfer to a cooling rack.
To do ahead:  Scones are always best the day they are baked.  However, if you wish to get a lead on them, you can make them, arrange them on the parchment paper and freeze them.  When frozen, transfer them to a freezer bag or container.  No need to defrost them.  Bake them 2 to 3 minutes longer.

Nutrition Info: (Per 1 of 9 servings) 215 calories; 13.8 g fat (8.6 g sat. fat); 43 mg cholesterol; 205 mg sodium; 19.4 g carbohydrates; 1.5 g fiber; 6.8 g sugars; 4.2 g protein; 128 mg calcium; 1 mg iron; 223 mg potassium