Whole Wheat Blackberry Ricotta Scones
Ingredients
Dry Ingredients
-
1
cup
whole-wheat flour
-
1
cup
all-purpose flour
-
1
tablespoon
baking powder
-
¼
cup
sugar
-
½
teaspoon
fine grain sea salt
Wet Ingredients
-
6
tablespoons
unsalted butter
-
1
cup
fresh blackberries
-
¾
cup
whole-milk ricotta
-
⅓
cup
heavy cream
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flours, baking powder, sugar, and salt.
- Cut in the chilled butter until the mixture resembles small peas.
- Add the blackberries and gently break them into smaller pieces.
- Stir in the ricotta and heavy cream to form a dough.
- Transfer the dough to a floured surface and shape it into a circular disk about 1 inch thick.
- Cut the disk into six wedges and place them on the prepared baking sheet.
- Bake for about 15 minutes until golden at the edges.
- Cool for a few minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12
Calories
193
Total fat
10g
Total carbohydrates
21g
Total protein
4g
Sodium
114mg
Cholesterol
31mg
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