Rustic Whole Wheat Raspberry Ricotta Scones with Creamy Glaze
These delightful Rustic Whole Wheat Raspberry Ricotta Scones are the perfect balance of health and indulgence. Featuring wholesome whole wheat pastry flour, fresh raspberries, and creamy ricotta, these scones are not only delicious but also packed with flavor and nutrients. The slight sweetness from organic sugar complements the tartness of the raspberries, while the butter lends a rich, flaky texture. Perfect for breakfast, brunch, or an afternoon tea, these scones can be enjoyed warm or at room temperature. Elevate your baking with these scrumptious treats that are sure to impress family and friends.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
whole wheat pastry flour
2 cups (plus extra for shaping the dough)
baking powder
1 tablespoon (none)
organic granulated sugar
1/4 cup (none)
salt
1/2 teaspoon (none)
unsalted butter
6 tablespoons (cold, cut into pieces)
fresh raspberries
1 cup (roughly chopped)
low-fat ricotta cheese
3/4 cup (none)
heavy cream
1/3 cup (none)
Instructions
1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
2
In a large mixing bowl, combine 2 cups of whole wheat pastry flour, 1 tablespoon of baking powder, 1/4 cup of organic granulated sugar, and 1/2 teaspoon of salt. Mix well to ensure all dry ingredients are evenly distributed.
3
Cut in 6 tablespoons of unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pieces the size of small peas.
4
Gently fold in 1 cup of roughly chopped fresh raspberries into the flour mixture, being careful not to crush them too much.
5
In a separate bowl, whisk together 3/4 cup of low-fat ricotta cheese and 1/3 cup of heavy cream until smooth. Gradually add this ricotta mixture to the flour mixture, stirring until just combined. Be careful not to overmix.
6
Turn the dough out onto a well-floured surface. Flour the top lightly and shape it into a rectangle about 7 inches long and 1 inch high. Cut the rectangle into 9 even squares or wedges.
7
Place the scones on the prepared baking sheet, evenly spaced apart. Bake in the preheated oven for 15-18 minutes, or until the edges are slightly crisp and golden brown.
8
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack. Let them settle for a bit before serving, allowing the flavors to develop even further.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these scones?
These scones feature a balance of wholesome whole wheat, tart fresh raspberries, and creamy ricotta cheese for a rich yet nutrient-packed flavor.
What type of flour is required for this recipe?
The recipe calls for 2 cups of whole wheat pastry flour, plus extra for shaping the dough.
Can I use regular granulated sugar?
Yes, the recipe specifically suggests 1/4 cup of organic granulated sugar to provide a slight sweetness.
How much baking powder is used in the dough?
You will need 1 tablespoon of baking powder to ensure the scones rise properly.
What temperature should the oven be set to?
Preheat your oven to 425°F (220°C) before baking.
How should I prepare the baking sheet?
Line your baking sheet with parchment paper to prevent the scones from sticking.
What is the best way to incorporate the butter?
Cut in 6 tablespoons of cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
How should the raspberries be prepared?
You should roughly chop 1 cup of fresh raspberries before gently folding them into the flour mixture.
What are the wet ingredients for these scones?
The wet components consist of 3/4 cup of low-fat ricotta cheese and 1/3 cup of heavy cream.
Should I mix the ricotta and cream together first?
Yes, whisk the ricotta cheese and heavy cream in a separate bowl until smooth before adding them to the dry ingredients.
How do I prevent the raspberries from being crushed?
Gently fold the chopped raspberries into the flour mixture and be careful not to overmix once the wet ingredients are added.
How do I shape the scone dough?
Turn the dough onto a floured surface and shape it into a rectangle approximately 7 inches long and 1 inch high.
How many scones does this recipe produce?
The dough rectangle should be cut into 9 even squares or wedges.
How long do the scones need to bake?
Bake the scones for 15 to 18 minutes.
How do I know when the scones are finished baking?
The scones are done when the edges are slightly crisp and have turned a golden brown color.
Do I need to let the scones cool?
Allow them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.
Can these scones be served warm?
Yes, these scones are delicious served either warm or at room temperature.
What makes these scones 'rustic'?
The use of whole wheat pastry flour and the handmade shaping process gives them a hearty, rustic texture and appearance.
Is there salt in this recipe?
Yes, the recipe includes 1/2 teaspoon of salt to enhance the flavors.
Can I use full-fat ricotta instead of low-fat?
While the recipe specifies low-fat ricotta, full-fat ricotta can be used for a richer flavor and texture.
What tags are associated with this recipe?
Tags include scone, whole wheat, raspberry, ricotta, healthy baking, breakfast, brunch, dessert, and tea time.
Is this recipe suitable for an afternoon tea?
Absolutely, these scones are perfect for breakfast, brunch, or an afternoon tea setting.
Why is heavy cream used?
Heavy cream provides moisture and fat, contributing to a rich and flaky scone texture.
Can I substitute the whole wheat pastry flour?
Whole wheat pastry flour is recommended for a lighter texture, but you could experiment with a mix of all-purpose and whole wheat flour.
Should the butter be cold?
Yes, the butter should be cold and cut into pieces to create the desired flaky crumb texture.
What if I don't have a wire rack?
If you don't have a wire rack, let them cool slightly on the pan, but move them soon to avoid a soggy bottom.
Does this recipe include a glaze?
While the title mentions a 'Creamy Glaze', the base instructions focus on the scone dough itself.
How much salt is used?
The recipe calls for 1/2 teaspoon of salt.
How thick should the dough be before cutting?
The dough should be patted down to about 1 inch in height.
Is this recipe considered healthy?
Yes, it uses whole wheat flour and low-fat ricotta to provide more nutrients than a traditional white-flour scone.