Tre Stelle® Ricotta and Fresh Raspberry Scones

Crisp on the outside and light and fluffy on the inside … thank you Ricotta!
My Favs

Cheese: Ricotta   Course: Desserts

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

6 tbsp | 90 mL

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)


For additional sweetness, make a glaze with 4 tablespoons of confectioners sugar and 2 tablespoons of water; mix until smooth and drizzle over warm scones.


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.


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Created By: Tre Stelle Kitchen

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