Chef Libertini (The Olive Apron) brought us these scones a few years ago as a treat for the Fielding team and ever since, we have begged him for the recipe. Because they are a drop scone, they aren’t as hard to make as other scones. The addition of the ricotta make them so light and delicious. We cannot get enough of them!
Pairs with our Lot 17 Riesling
2½ cups flour
1 Tbsp baking powder
½ tsp salt
½ cup butter, frozen
⅓ cup white sugar + more for topping
½ cup ricotta cheese
2 cups fresh blueberries
1½ cup heavy cream
Category:
Baked GoodsDate:
April 14, 2023