Description
Tender Blueberry Ricotta Cream Scones perfect for weekend brunch. Easy and bakery-style.
Ingredients
Scale
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