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.

Ricotta and lemon scones

Sweet and delicious ricotta and lemon scones.

Course Breakfast, sweets and desserts

Cuisine vegetarian

Keyword breakfast, easy buns, lemon, ricotta, sweet breakfast, traditional recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings scones

Calories 81kcal

Ingredients

320 g all-purpose flour
3 tsp baking powder
1 pinch of salt
60 g sugar
1 lemon the zest
120 g very cold butter
60 ml cold milk
1 egg
120 g ricotta
3 tbsp lemon juice
1 tsp vanilla extract optional
some lemon juice + powdered sugar for the glaze

Instructions

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.