Ricotta and lemon scones

These ricotta and lemon scones are flaky, delicate and flavorful. They are quick and easy “brioche” that are mildly sweet and they are perfect for breakfast, snack or afternoon tea.

Instructions: Ricotta and lemon scones

In a bowl mix flour with sugar, salt, baking powder and lemon zest. Take very cold butter and using a grater with large holes, grate the butter directly into the flour.

Mix briefly, just to stir the flour with the butter.

Whisk milk, lemon juice, vanilla extract, ricotta and egg and to the flour and butter mixture.

Briefly knead the dough. Just mix the ingredients. Don’t worry if the dough is full of lumps and sticky.

Dust a flat surface with some flour, move the dough on the surface and sprinkle it with more flour. Flatten the dough evenly to obtain a disc about 2 – 3 cm high.

Divide it into 8 equal triangles. Gently transfer them on a baking sheet lined with parchment paper. Brush with some milk and bake in a static oven preheated to 200°C.

For the glaze mix the lemon juice with the icing sugar until you get the desired consistency.

Bake the scones for about 20 minutes. After this time take them out from the oven, allow to cool for ten minutes.

Drizzle the glaze over the scones and serve still warm or once they are cold.

lot of love. B.

p.s. If you love lemon scent in your cakes and dessert check my Milk and lemon pie. (foto below)

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