Recipe 350 - Lemon-Blueberry-Strawberry Ricotta Scones

We had some ricotta sitting in the fridge and some lemons downstairs; I've made lemon ricotta pancakes, so I started to wonder if there were lemon ricotta scones... and there were!!!  I really liked reading the blog where these were posted - a lady learning the pastry business in Paris. I figured these scones had to be good, and I was right. They were awesome. The only real change i made was doubling the fruit - and we didn't have 2 cups of blueberries, so they became half blueberry and half strawberry. I also added the fruit the way i like - rolling the dough out, spreading out the fruit, and then rolling it up. It keeps the fruit mostly intact; I can't really imagine doing it any other way...

I also added a lemon glaze, just because everything needs glaze.

The Dragon ate a whole scone for breakfast; they were that good.

Lemon-Blueberry-Strawberry Ricotta Scones

from: Tiffin Tales

• 1 large egg
• 1/2 cup plain yogurt
• 1/4 cup fresh lemon juice
• 2 tablespoons finely grated lemon zest
• 1/2 cup fresh ricotta
• 2 cups all purpose flour
• 1/2 cup quick oats
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 113g (1/2 cup) butter cut into cubes
• 1 cup blueberries
• 1 cup sliced strawberries

1. Preheat the oven to 425F. When the scones go into the oven, turn down the heat to 400F.
2. Whisk together the egg, yogurt, lemon juice and lemon zest until well combined.
3. Add the ricotta, and whisk to mix.
4. In another bowl, combine the flour, baking powder, baking soda, sugar and salt.
5. Cut the butter into the dry ingredients. Combine until the butter is the size of peas.
6. Add the liquid ingredients to the dry. Combine until it comes together. Do not overwork.
7. Turn the dough out into a well floured surface. Knead a few times to ensure it is completely mixed. Do not overwork the dough.
8. Roll the dough out to a 12" by 12" square approximately.
9. Spread the blueberries and strawberries over the surface. Press them in slightly.
10. Gently roll the dough up. Pat down a little.
11. Divide the roll into 4 approximately equal pieces (ie: cut in half, and then cut in half again). The cut each quarter diagonally.
12. Transfer the scones to a greases baking sheet. Brush the tops with milk.
13. Place the scones in the oven. Reduce the heat to 400F. Bake for 15-20 minutes (rotate the tray at 12 minutes).
14. Remove from oven and let cool. I suggest drizzling a little lemon glaze overtop (lemon juice, lemon zest and icing sugar).

Makes 8 scones.