Blueberry lemon ricotta scones

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

Ingredient List:

• 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

• Juice and zest from 1 lemon

INSTRUCTIONS

1. Preheat oven to 375°F 
2. Mix together flour, baking powder and salt.
3. Take your frozen butter and grate it into the flour mixture using the large holes of a grater. Mix until butter is coated with flour. 
4. Add the sugar, ricotta, heavy cream, juice and zest from the lemon. Mix this until it starts to form a dough. 
5. Add the blueberries 
6. If the dough is a little stiff, add a little more heavy cream until a scoop-able texture is achieved.  
7. Scoop out onto parchment lined tray (roughly 2oz.), sprinkle with sugar and bake for 12-15 min, depending on size. You want a golden brown colour.