These Quick-Fix Almond Ricotta Scones are soft, buttery, and ready in just 30 minutes. Perfect for afternoon tea or brunch.

Scale

2 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1/2 cup ricotta cheese

1/3 cup sliced almonds, plus more for topping

1 large egg

1 teaspoon vanilla extract

1/2 cup milk or cream, plus 1 tbsp for brushing

Optional: 1 teaspoon almond extract

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1. Preheat oven to 400°F (200°C) and line a baking sheet.

2. Whisk flour, sugar, baking powder, and salt.

3. Cut in butter until mixture resembles coarse crumbs.

4. Stir in ricotta and almonds.

5. Whisk egg, milk, and vanilla; add to flour mixture.

6. Form dough into a circle and cut into 8 wedges.

7. Brush with milk, sprinkle almonds, and bake 18–20 min.

For extra golden scones, brush with cream instead of milk. Freeze unbaked wedges for later and bake from frozen.