Zesty Ricotta Scones
Zesty Ricotta Scones
The taste of Spring for a blooming lovely afternoon, served with Earl Grey or Lady Grey tea.
Other ingredients required: as on the recipe for cheese scones (using our mix) on this site. Replace cheddar with half of this ricotta mix:
Zest of one orange, finely grated
175g caster sugar
• 1 pack of Davina Steel scone mix … 300gm … (makes 8 – 10 scones)
• Gluten free flour for shaping
• ¼ tsp salt
• 75g cold butter grated or chopped into small pieces
• 250g ricotta
• 85ml (or 85g) milk ... full fat is best, but use whichever you prefer
• 35ml (35g) plain yoghurt (again, full fat makes a moister scone)
• Juice of half a lemon*
• Zest of 1 large orange
• Orange or lemon curd to serve
• Baking tray, oven, 5cm cutter
• * TIP: Adding lemon makes the milk a little sour, which mimics buttermilk. This can be difficult to find in the supermarkets. It enhances the raising agents in the mix.
• TIP: a straight edged cutter gives a better rise than a serrated or fluted one
1. Preheat oven to 190°C (fan), 210°C (electric), gas mark 6.
2. Stir the mix, and salt in a large bowl. Add grated butter and rub until it resembles fine breadcrumbs. The gentler you are here, the lighter your scones will be.
3. Put milk and yoghurt together in microwave or on a hob and heat for up to 30 seconds (it needs to be just warm, not hot). Add lemon juice.
4. Mix half the ricotta and orange zest mixture with the milk mix. Set aside.
5. Place baking tray in oven to heat: this helps prevent the dreaded soggy bottom!
6. Make a well in the dry mixture, add liquid milk, yoghurt and ricotta mix and stir with a cutlery knife. It will seem quite wet; leave for a minute or two and the flour will absorb the liquid mix.
7. Lightly flour a work surface and tip the mix out. Smooth the dough with floured hands. Treat it gently and you’ll be rewarded with light, fluffy scones. Pat it into a round about 4cm thick.
8. Dip the cutter in flour before each cut and cut rounds out of the dough. You will need to reshape the dough to make the final scones.
9. Brush the tops with milk.
10. Place on the hot baking tray, then into the oven.
11. Bake for around 10 minutes or until golden and sounding hollow when tapped.
12. Cool on a wire rack
1. Slice the scones in half.
2. Dollop a spoonful of ricotta mixture on the bottom half, followed by a dollop of lemon or orange curd
3. Grate lemon or orange zest on top of curd for an added zhuzh.
4. Sandwich the top half in place and get that tea on!