Lemon Ricotta Blueberry Scones – photo tutorial

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!

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