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Ricotta Cheese Scones Recipes

Hello again everyone
I'm always looking for recipes for scones and have tried many over the past several years, but usually always fall back on just a few that have become my favorites. Recently I found a recipe for Ricotta Cheese Scones that I thought would be good. I made a few changes based on what I had on hand here, and the result was a real surprise to me, actually maybe even the base for many other scones I could try in the future.

Ricotta Cheese Scones Recipes

½ cup ricotta cheese
1 egg
1 tbsp milk or light cream
½ tsp freshly grated lemon rind
¼ tsp lemon extract (I used lemon flavoring)
2 cups flour
½ cup sugar
1-3/4 tsp baking powder
¾ tsp baking soda
½ tsp salt
¼ cup cold unsalted butter
¼ shortening (see my notes below)

Preheat oven to 350°F. Lightly grease a cookie sheet, or line with parchment paper.

In a small bowl combine the ricotta, egg, milk or cream, lemon rind and extract.

Sift all the dry ingredients. Cut in the butter and shortening until coarse crumbs, then stir in the cheese mixture lightly. Combine with a fork in a bowl until everything is mostly together. Dump out on a board or counter and bring all together with your hands and then knead a few times. Don’t handle the dough too much. Pat into a circle about ¾ inch high, 8 inches diameter, and then cut into 8 wedges. Place each on cookie sheet so they don't touch and brush the tops with a little cream.

Bake for about 15 minutes or until the scones are lightly brown.

When the scones are completely cool they can be lightly glazed with confectioner’s sugar and a little hot water, and a little more lemon flavoring. Drizzle the glaze over the scones with a fork or spoon.

NOTES: I had some leftover lard that I used for Christmas cookies, so used ¼ cup of that for the shortening. The original recipe used ½ cup shortening and no butter. I can't imagine a scone without any butter, so I compromised. Maybe even all butter would be OK.

I hope some of you who love scones as much as I do will try this, or maybe share some of your recipes. Any questions, please ask, and as always, feel free to improvise.
Jerry from Upstate NY.


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