Tre Stelle® Ricotta and Fresh Raspberry Scones
Crisp on the outside and light and fluffy on the inside … thank you Ricotta!Prep Time:
15 minutes Ready In:
30 minutes or less Serves:
Makes Approximately 8-10 Scones
1 cup | 250 mL all purpose flour 1 cup | 250 mL whole wheat flour 1 tbsp | 15 mL baking powder 1/4 cup | 60 mL granulated sugar 1/2 tsp | 2 mL salt 6 tbsp | 90 mL butter 3/4 cup | 175 mL Tre Stelle® Extra Smooth Ricotta Cheese 1/3 cup | 75 mL whipping cream 3/4 cup | 175 mL fresh raspberries, rinsed and drained well 1 tbsp | 15 mL fresh lemon or orange zest 1 tbsp | 15 mL coarse sugar (like turbinado)
Preheat oven to 425ºF (220ºC). In the bowl of your food processor combine flours, baking powder, sugar and salt; mix well. With the processor running add butter, one tablespoon at a time until mixture resembles coarse sand. Add the Ricotta Cheese and cream; whirl just until combined. Using a wooden spoon gently fold in raspberries and citrus zest. Transfer dough to a clean flour covered work surface. Pat dough into a disc approximately 1" high. Cut with a 3" cookie cutter. Reshape remaining dough until all is used. Place on a parchment paper lined baking sheet and sprinkle with sugar. Bake for approximately 15 minutes. Remove from oven and cool before serving.