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
