In Ashland, Oregon, our favorite breakfast restaurant is the Morning Glory where I have enjoyed the most delicious Lemon Ricotta Blueberry Pancakes. Those pancakes are the inspiration for my Lemon Ricotta Blueberry Scones.
Here is a photo tutorial showing you how to make these delicious Lemon Ricotta Blueberry Scones, which are light and moist, with blueberries throughout the scone, then topped with a tart and sweet lemon icing.
Let’s BAKE!
INGREDIENTS:
SCONES
6 tablespoons butter, cold
2 cups unbleached flour
1 cup whole wheat pastry flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
lemon zest, from one lemon
3/4 cup nonfat milk
1 tablespoon fresh lemon juice
1/4 cup nonfat lemon yogurt
1/4 cup ricotta cheese, part skim milk
6 ounces blueberries
1 egg, slightly beaten
ICING
1 cup sifted powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon butter, softened
1/2 teaspoon milk
DIRECTIONS:
SCONES:
Preheat oven to 400 degrees F. Grate butter; put in freezer.
Meanwhile, in a large bowl whisk together unbleached flour, whole wheat pastry flour, sugar, baking powder, baking soda, salt, and lemon zest. Mix frozen butter into dry ingredients.
In a small bowl stir together milk, 1 Tbsp. lemon juice, yogurt, and ricotta cheese. Add milk mixture to flour-butter mixture, stirring until combined (do not overmix).
Place dough on a heavily floured board; pat into a square. Roll into a 12″ x 12″ square. Fold into thirds, then fold into thirds the other direction (you should have a square again). Put on floured plate; put into freezer uncovered for 5 minutes. Put blueberries in freezer for 5 minutes.
Remove dough from freezer and roll into a 12″ x 12″ square. Scatter frozen blueberries evenly on dough. Roll dough, like a cinnamon roll, into a tight log.
Flatten log into a 4″ wide x 12″ long flat log. Cut flat log into 6 even pieces, then cut each piece diagonally. Place on parchment lined baking sheet. Brush tops with beaten egg.
Bake at 400 degrees F. for 15-18 minutes, until golden brown. Remove scones and parchment paper from baking sheet onto a cooling rake. Cool 15 minutes.
ICING:
In a small bowl, whisk together powdered sugar, 1 Tbsp. fresh lemon juice, butter and 1/2 tsp. milk until smooth. Put icing into small ziplock baggie, cut a 1/4-inch hole in the corner, drizzle on slightly warm scones. Serve and enjoy.
(NOTE: If you are not serving these scones right away, put them in the refrigerator to firm up the icing. These scones freeze well.)
Enjoy!
