Ricotta and Fresh Cherry Scones
Try this Ricotta and Fresh Cherry Scones recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup sugar
- 1 tbsp baking powder
- 2 cups flour
- 1/2 tsp salt
- 1/4 cup powdered sugar
- 1 tbsp. water
- 3/4 cup ricotta cheese
- 6 tbsp cold butter cubed.
- 1/3 upwhipping cream
- 1 cup fresh cherries pitted, quartered and patted dry - i used 20 cherries.
- Carbohydrate 43.8494154188585 g
- Cholesterol 31.2718750060437 mg
- Fat 10.7675320848767 g
- Fiber 0.363354150215785 g
- Protein 3.91433750222058 g
- Saturated Fat 6.78158970929413 g
- Serving Size 1 1 scone (125g)
- Sodium 1806.28083837062 mg
- Sugar 43.4860612686428 g
- Trans Fat 0.723668458413048 g
- Calories 280 calories
Preheat the oven to 425 degrees and line a baking sheet with parchment paperIn a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine.Add the butter and pulse until the mixture looks like a sandy texture. Add the ricotta cheese and cream and pulse until just combined. Using a spoon gently fold in the cherries.Turn the dough out onto a floured surface and shape into a circle about 9 inches around 1-2 inches high. If the dough is sticky add a bit of flour as you shape it into a circle.Cut into wedges using a sharp knife or pizza cutter and place on the prepared baking sheet.Bake the scones for 15 minutes. Once slightly cooled brush the glaze evenly over top.Store in an airtight container.
