Have you tried making scones before? I’ve tried these Chocolate Chip Banana Scones, Double Chocolate Scones and some Classic Scones – all sweet ones, out of which my favorite one is the Chocolate Chip Banana Scone. That being said, I do want to try my hand at a few more recipes. So this time, I decided to try out a savory scone and when I saw this recipe for Savory Ricotta Scones, I was thrilled. It would be the perfect way to build on my scones list as well as use up that amazing Ricotta.
The recipe itself was very simple and the scones turned out really well. They were tender and delicate and beautifully flavored. They would pair fantastically with a soup. I want to try these with a roasted tomato soup when the weather cools down. So whether or not you’ve tried scones before, I do hope you try these out. Serve them with a soup, or for brunch or with some tea and let me know what you think of them.
I’ve made a little video to help you through the process –
Savory Ricotta Scones
Adapted from: Love Life and Good Food
2 cups all-purpose flour
1 tbsp baking powder
2 tsp sugar
1/2 tsp salt
5 tbsp chilled butter
1/2 cup sliced spring onions
1/2 tsp dried mixed herbs
1/4 tsp dried parsley
1/8 tsp dried thyme
1 cup ricotta cheese
2/3 cup milk
Black pepper, freshly cracked, to taste
Smoked paprika, to sprinkle over
Preheat the oven to 220ºC.
Line a baking tray with some parchment / baking paper and lightly grease the paper.
Whisk the flour, baking powder, sugar and salt in a large bowl.
Cut the butter through the flour mix or grate it and mix it till you get a coarse crumb texture.
Add the spring onions and herbs. Stir through.
Add the Ricotta cheese and milk and stir through just until combined.
Turn out on a lightly floured surface. Lightly bring the dough together. Do not knead.
Pat the dough into a rectangle. Dip the cutter or knife in some flour and cut into 10-12 equal pieces.
Place on the parchment lined baking tray.
In a small bowl, whisk the egg with 1 tsp water. Use a silicone / pastry brush and brush the egg white on the scones. Sprinkle some salt, freshly cracked black pepper and smoked paprika over the tops of the scones.
Bake for 20 minutes.
Serve while still warm with a little butter.
If you’re making these in advance or if you have leftovers, they reheat well either in a covered pan on low heat or wrap them in foil and warm in a 180ºC oven for about 5-10 minutes.
This month, I was assigned Noelle’s blog – Opera Singer in the Kitchen. Hi Noelle!!! You can head over to check out some of her performance videos. She is mommy to the gorgeous little Julianne and is currently expecting her 2nd little bundle of joy. Oh and she blogs regularly. I’m in awe of her ability to do it all. I had the most wonderful time going through her blog this month and have made a nice little list of things I’d like to try. For this months reveal, I picked the Double Chocolate Scones. Things have been insane around here lately and I needed a chocolate fix. This seemed perfect. It was so simple to put together and in no time I was sitting back with some lovely warm scones.
I didn’t make any changes to the recipe except for swapping the heavy cream for yogurt, since I was out of cream and cut down on the amount of chocolate chips. The scones still turned out really well. As a personal preference, I think I will make these with Vanilla extract the next time and maybe add some toasted chopped hazelnuts to switch things up.
Double Chocolate Scones
1 3/4 cups all purpose flour
1/4 cup cocoa, unsweetened
1 tbsp baking powder
A pinch of salt
1/3 cup cold butter, cubed (I used salted and reduced the amount of salt)
1/2 cup sugar
1 large egg
1/2 cup yogurt, unflavored (The original recipe calls for cream)
1 tsp almond extract
1/2 cup bittersweet chocolate chips
Icing sugar for sprinkling, optional
Line and grease a cookie sheet with baking paper.
Preheat the oven to 180ºC.
Sift the flour, cocoa, salt, baking powder together to make sure they’ve mixed well.
Place these dry ingredients in a bowl and add the sugar. Stir to incorporate well.
Rub the cold butter into the dry ingredients till it reaches a crumb stage.
In a separate bowl, whisk the eggs, yogurt and the extract to blend them well.
Pour the wet ingredients over the dry ones, add the chocolate chips and stir with a wooden spoon to form the batter.
On a floured surface, roll out the dough to an 8″ disc and cut into 8 wedges or cut using a biscuit cutter. Place on the prepared cookie sheet and bake for 12-15 minutes.
Serve them warm or cool completely and store. Sprinkle with icing sugar (if using) when the are cool.
Do you wanna see what they look like on the inside? Absolutely yummmmm!!!