Whole Wheat Strawberry Ricotta Scones
Recipe type: Breakfast
Serves: 6
 
Ingredients
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • ¼ cup sugar
  • ½ teaspoon sea salt
  • 6 tablespoons butter, cut into chunks
  • 1 cup strawberries*, cut into large pieces
  • ¾ cup part-skim ricotta
  • ⅓ cup heavy cream
  • *the original recipe uses raspberries, but i happened to have strawberries on hand. this recipe would work well with any berry really, so play around with it.
Instructions
  1. Preheat oven to 425.
  2. In a large bowl, mix together flours, baking powder, sugar, and salt. Cut in butter until well integrated. Add strawberries, ricotta, and cream and mix gently until dough starts to clump together.
  3. Using your hands, transfer the dough onto a lightly floured surface.
  4. Shape dough into disk about 1 inch high. Cut into 6 triangles. Transfer the scones onto a baking dish lined with parchment paper and bake for 12-15 minutes. Then, broil on high for a couple extra minutes until tops are golden brown.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/03/27/whole-wheat-strawberry-ricotta-scones/