Description
These Cherry Almond Ricotta Scones are tender, flaky, and perfect for weekend brunch. Made with ricotta for extra moisture and filled with cherries and almonds, they pair beautifully with coffee.
Ingredients
2 cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
¾ cup whole milk ricotta cheese
1 large egg
¼ cup heavy cream (plus 1 tablespoon for brushing)
1 teaspoon almond extract
½ teaspoon vanilla extract
¾ cup dried cherries
¼ cup sliced almonds
Optional glaze: ½ cup powdered sugar + 1-2 tablespoons milk + ¼ teaspoon almond extract
Instructions
1. Preheat oven to 400°F (200°C) and line baking sheet.
2. Whisk flour, sugar, baking powder, and salt.
3. Cut cold butter into dry mixture until crumbly.
4. Whisk ricotta, egg, cream, almond extract, and vanilla.
5. Combine wet and dry ingredients gently.
6. Fold in cherries and almonds.
7. Shape dough into circle and cut into 8 wedges.
8. Brush tops with cream.
9. Bake 18-22 minutes until golden.
10. Cool slightly and drizzle glaze if desired.
Notes
Use cold butter for flakiness.
Do not overmix.
Chill dough for extra rise.
Freeze unglazed scones up to 2 months.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 12g
- Sodium: 230mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg