Whole Wheat Raspberry Ricotta Scones

So…this deliciousness happened yesterday.

Whole Wheat Raspberry Ricotta Scones | Soymilk + Honey

I’m a total sucker for scones. But they’re always a bit tough to make because they can go wrong so easily. The slightest overmixing and you end up with little flour bricks. The wrong recipe and you end up with something like a weird muffin. And yesterday I found what might be the ultimate scone recipe. And the secret? Ricotta cheese.

Whole Wheat Raspberry Ricotta Scones | Soymilk + Honey

I discovered this recipe on 101 Cookbooks (if you haven’t visited her site, it’s worth a bookmark and a visit), and it turns out she found the recipe from Smitten Kitchen‘s cookbook (which is now topping my must-have cookbook list).I had raspberries at home, so I threw those in, but blackberries or blueberries would work as well.

Whole Wheat Raspberry Ricotta Scones
Prep time
Cook time
Total time
Whole wheat scones can get really dry and cakey. The addition of the ricotta keeps these scones moist and tender, and the raspberries give a nice little flavor when you bite into one.
Serves: 6-9
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup sugar
  • 1/ 2 teaspoon fine grain sea salt
  • 6 tablespoons unsalted butter, straight out of the fridge (make sure it's cold!)
  • 1 cup fresh raspberries
  • ¾ cup whole-milk ricotta
  • ⅓ cup heavy cream
  1. Preheat the oven to 425F. Line a large baking sheet with a silpat or parchment paper.
  2. In the bottom of a widish bowl (you need to be able to work in the bowl a bit), whisk the flours, baking powder, sugar, and salt together.
  3. Add the butter and mix in with a pastry blender (or a knife and fork if you don't have one - though I'd highly recommend you get a good one). Mix until the biggest pieces are about the size of peas - don't go too crazy, you do want some chunks in there.
  4. Toss in the raspberries, and use the blender to break them up into smaller pieces and mix them in.
  5. Quickly mix the ricotta and cream together in a small bowl. Add the mixture to the flour/butter mixture and quickly stir with a flexible spatula. Stop mixing when a dough forms.
  6. Use your hands to gently knead the mixture in the bottom of the bowl. Very very gently! This is where you don't want to overwork the dough. The raspberries will get a bit smooshed, but it's ok.
  7. Very carefully, transfer the dough to the pan and pat it down into a square (or circle..whatever you're feeling) that's about 1" high. With a large knife or a bench knife, cut the dough into 9 pieces. (You can also cut them into 6 pieces, but they'll make for really large scones.)
  8. Separate the pieces on the pan so they have room to cook and sprinkle them with a little extra sugar.
  9. Bake the scones for 15-18 minutes, until they are golden at the edges.
  10. Cool on the pan for a few minutes before transferring to a wire rack.

As you’ll find with most scones, they’re best the day that you bake them. But the ricotta cheese keeps them really moist, so they’re still pretty tasty the day after you bake them.

Whole Wheat Raspberry Ricotta Scones | Soymilk + Honey

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