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
Servings: 8 servings
- 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