Blueberry ricotta orange scones

 

Fresh blueberries. Sunday morning. A tub of ricotta in the frig. The result was seemingly inevitable.

Blueberry ricotta scones

Adapted from bakerbynature.  She used lemon zest and iced them with a lemon juice-confectioner's sugar glaze. I didn't feel like lily gilding this morning, so I just opted for butter and I was in a mood for orange.

Ingredients

2½ cups flour

⅓ cup flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon orange zest

8 tablespoons cold butter, cut into chunks

½ cup ricotta cheese

3 tablespoons half and half, plus 1 teaspoon, divided

1 egg, beaten, plus more for brushing tops

1 cup fresh blueberries

Coarse sugar for sprinkling

Method

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, mix flour, sugar, baking powder, soda, salt and orange zest. Cut butter into flour mixture with a pastry blender until it looks like coarse crumbs.

Mix together ricotta, half and half and egg in a small bowl. Mix into flour-butter mixture with a fork. Fold in blueberries just to incorporate.

Turn out the rough dough onto a lightly floured board and shape into a circle about an inch thick. Cut into 8 wedges and transfer to baking sheet. Brush with beaten egg mixed with 1 teaspoon half and half. Sprinkle with coarse sugar. Bake for 15-18 minutes or until a light golden brown.

Rating: Nice. Respectable delivery device for plump juicy blueberries.