Savory Ricotta Scones

Author

NuWave

Servings

12

Category

Baked Goods

Ingredients

• 2 c all-purpose flour
• 1 T baking powder
• ¾ t sugar, granulated
• ½ t salt
• 5 T butter, unsalted, chilled
• ½ c scallions, chopped
• ¼ c fresh parsley, minced
• 1 T fresh thyme leaves
• 1 t fresh rosemary, minced
• 1 c ricotta cheese
• ⅔ c milk
• 1 egg, beaten
• 1 t water (for egg wash)
• Sea salt to taste
• Black pepper to taste
• Smoked paprika to taste

Directions

1. Preheat oven to 425°F. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt. Grate butter into the flour mixture and stir with a fork until consistency of coarse meal is reached.
2. Stir in scallions and fresh herbs. Add ricotta cheese, milk, and stir until just combined.
3. Turn dough out onto a lightly floured surface. Knead 2 to 3 times, then pat dough into a 9-inch rectangle. Dip knife into flour and cut dough into 12 equal pieces.
4. Transfer scones to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle tops with sea salt, freshly ground black pepper, and smoked paprika.
5. Bake for 12-18 minutes or until scones are golden brown. If serving later and they have already cooled, place scones in aluminum foil and place in a preheated 350°F oven until warm.