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Savory Ricotta Herb Scones

Savory Ricotta Herb Scones are perfect for breakfast, brunch, bridal or baby showers, or as a side dish to most any meal
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Breads, Breakfast, Brunch, Side Dish
Cuisine: American
Keyword: breads, scones
Servings: 8 servings
Calories: 259kcal
Author: Debbie


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons sugar
  • 5 tablespoons butter, cold and grated
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup green onions
  • 1 tablespoon fresh thyme
  • 1 teaspoon fresh rosemary, finely minced
  • 1 cup ricotta cheese
  • 2/3 cup milk
  • 1 egg, beaten (for egg wash)
  • salt, pepper, and paprika for topping


  • Grate the cheese and place in the refrigerator or freezer to keep cold.
  • Chop the green onions and fresh herbs. Set aside.
  • Sift together the flour, baking powder, salt, and sugar into a large bowl.
  • Add the cold butter and mix into the flour until it resembles the shape of small peas.
  • Stir in the green onions and fresh herbs.
  • Add the ricotta cheese and milk. Stir until it is all combined but do not overwork.
  • Pour the flour mixture out onto a lightly floured surface. Knead 2-3 times until it begins to form a dough. Do not overwork.
  • Press into a circle approximately 1/2 inch thick. Cut into 8 pieces as if you were cutting a pie.
  • Place each piece onto a baking sheet lined with parchment paper. Sprinkle the tops with sea salt, black pepper, and paprika.
  • Bake in a preheated 425-degree oven for 20-25 minutes until golden brown.


Serving: 1g | Calories: 259kcal | Carbohydrates: 28g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 412mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 680IU | Vitamin C: 5mg | Calcium: 195mg | Iron: 2mg