whole wheat raspberry ricotta scones

Instead of packing, washing the dishes, hanging up laundry or editing wedding photos from the weekend, I made scones.  The cool night made our kitchen a wonderful temperature so I knew if I wanted to do any baking, first thing in the morning was the only time.  I was worried that my boys had eaten all the raspberries for snack last night, but thankfully there was the exact right amount left in the container.

The original recipe warns that the scone dough is very sticky and damp.  I didn't find this to be a problem.  If anything, I overfloured my work surface after reading about the trickiness of getting this dough from the bowl to the counter.

The result is a very moist, just barely sweet, raspberry studded scone.

Whole Wheat Raspberry Ricotta Scones - from Smitten Kitchen
makes 9
1 cup (120 grams) whole wheat flour
1 cup (125 grams) all purpose flour
1 tablespoon baking powder
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold unsalted butter
1 cup (136 grams or 43/4 ounces) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream


Preheat oven to 425 degrees.  Line a large cookie sheet with parchment paper. In a large bowl, whisk together flours, baking powder, sugar and salt.


Add the butter and use a pastry blender to cut the butter into the flour until the butter is the size of small peas.  Add in raspberries and using the blender, break the raspberries into halves 
and quarter sized chunks.


Add the ricotta and heavy cream to the flour mixture and with a flexible spatula, stir until a dough forms.  In the bowl, gently knead the dough into an even mass. With as few movements as possible, transfer the dough to a well floured surface.  Lightly flour the top of the dough and pat it into a 7-inch square about 1-inch tall.  With a large knife, cut the dough into 9 even squares.  Transfer the scones to the prepared baking sheet.  Bake the scones for 15-18 minutes, or until golden brown on the edges.  Cool the scones in the pan for a minute, then transfer them to a cooling rack.  It's best to cool them about halfway before eating them, so they can set a bit more.