Overview of Blueberry Ricotta Cream Scones
These Blueberry Ricotta Cream Scones are:
- Light yet rich
- Perfectly tender
- Packed with juicy blueberries
- Easy to make — no mixer required
- Ideal for brunch, tea, or weekend breakfast
- Make-ahead friendly
What They Taste Like
Think classic bakery scones — but softer and more luxurious.
The ricotta adds creaminess and moisture, while heavy cream gives that delicate crumb. Blueberries burst gently as they bake, creating sweet little pockets of flavor.
They’re slightly crisp on the edges, tender in the center, and lightly sweet — just enough to feel indulgent without being overpowering.
Full Ingredients List (Complete & Detailed)
Dry Ingredients
- 2 cups (250g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon lemon zest (optional but highly recommended)
Wet Ingredients
- ¾ cup (180g) whole milk ricotta cheese
- ⅓ cup (80ml) heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
Mix-Ins
- 1 cup fresh blueberries (or frozen, not thawed)
For Brushing & Topping
- 1 tablespoon heavy cream (for brushing tops)
- 1 tablespoon coarse sugar (optional)
Optional Lemon Glaze
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Tools You’ll Need
- Large mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Bench scraper or knife
How to Make Blueberry Ricotta Cream Scones
Step 1: Preheat & Prep
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
- Lemon zest
Step 3: Combine Wet Ingredients
In another bowl, whisk:
- Ricotta
- Heavy cream
- Egg
- Vanilla
Until smooth and creamy.
Step 4: Bring It Together
Pour wet mixture into dry ingredients.
Gently mix until just combined — don’t overwork the dough.
Fold in blueberries carefully.
The dough will be slightly sticky but manageable.
Step 5: Shape the Dough
Transfer dough to a lightly floured surface.
Pat into a circle about 1-inch thick.
Cut into 8 wedges.
Place on prepared baking sheet.
Brush tops with cream and sprinkle coarse sugar.
Step 6: Bake
Bake for 18–22 minutes until golden brown.
Let cool slightly before glazing or serving.
The smell? Absolutely heavenly.
What to Serve With Blueberry Ricotta Cream Scones
- Fresh whipped cream
- Lemon curd
- Honey butter
- Strong coffee
- Earl Grey tea
They’re also perfect alongside:
Protein Banana Oat Breakfast Squares
https://poulef.com/protein-banana-oat-breakfast-squares/
Cottage Cheese Banana Oatmeal Breakfast Bake
https://poulef.com/cottage-cheese-banana-oatmeal-breakfast-bake/
Healthy Apple Cinnamon Muffins
https://poulef.com/healthy-apple-cinnamon-muffins/
Protein Cookie Dough
https://poulef.com/protein-cookie-dough/
Peanut Butter Oat Bars
https://poulef.com/peanut-butter-oat-bars/
Tips for Making Them Perfect
- Do not overmix
- Use cold ricotta
- If using frozen blueberries, do not thaw
- Chill dough 10 minutes if very soft
- Bake until just golden
Storage Instructions
Room temperature (airtight): 2 days
Refrigerator: 4 days
Freeze (unbaked): up to 2 months
Reheat gently in oven for best texture.
General Information
Ricotta in scones is a little secret weapon.
It adds:
✔ Moisture
✔ Lightness
✔ Richness without heaviness
These are inspired by American-style bakery scones but with a softer crumb — almost somewhere between a biscuit and a pastry.
Perfect for:
- Weekend brunch
- Baby showers
- Afternoon tea
- Mother’s Day
Frequently Asked Questions
Can I use part-skim ricotta?
Yes, but whole milk ricotta gives better texture.
Can I substitute strawberries?
Absolutely — dice them small.
Why are my scones dense?
Overmixing is usually the culprit.
Can I make them gluten-free?
Use a 1:1 gluten-free baking blend.
Nutritional Information (Per Scone – 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 7g |
| Fat | 12g |
| Carbohydrates | 35g |
| Sugar | 12g |
| Fiber | 2g |
| Sodium | 220mg |
Approximate values.
Interactive Element
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Print
7 Irresistible Reasons These Blueberry Ricotta Cream Scones Are Weekend Perfection
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Tender Blueberry Ricotta Cream Scones perfect for weekend brunch. Easy and bakery-style.
Ingredients
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup ricotta cheese
1/3 cup heavy cream
1 egg
1 teaspoon vanilla
1 cup blueberries
Instructions
1. Preheat oven to 400°F.
2. Mix dry ingredients.
3. Whisk ricotta, cream, egg, and vanilla.
4. Combine wet and dry ingredients.
5. Fold in blueberries.
6. Shape into circle and cut into wedges.
7. Bake 18–22 minutes.
Notes
Do not overmix.
Use whole milk ricotta.
Best served warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 12g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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