Savory Ricotta Herb Scones

In the world of baked goods, scones have long been synonymous with delightful tea-time treats, often adorned with sweet flavors like strawberry jam or clotted cream. However, the culinary landscape is evolving, and savory scones are stepping into the limelight, offering a refreshing alternative that tantalizes the taste buds. Among the myriad of savory scone options, Savory Ricotta Herb Scones shine brightly, combining the rich, creamy texture of ricotta cheese with the fresh, aromatic notes of herbs.

Discover the delicious world of Savory Ricotta Herb Scones, a delightful twist on traditional scones. These irresistible scones blend creamy ricotta with fresh herbs, resulting in a rich flavor perfect for any meal. Ideal for breakfast with eggs, a savory snack with cheese, or as a complement to soup, these scones are easy to make and versatile. Join us in exploring the simple ingredients and preparation steps that will elevate your baking game and impress everyone at your table!

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Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, cold and diced

1 cup ricotta cheese

1 large egg

1/4 cup milk

1/4 cup grated Parmesan cheese

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

Freshly ground black pepper, to taste

Optional: Flaky sea salt for topping

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent the scones from sticking.

Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flours.

Incorporate the Butter: Add the cold, diced butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs, with small pea-sized clumps of butter remaining for flaky texture.

Mix the Wet Ingredients: In a separate bowl, combine the ricotta cheese, egg, and milk. Whisk these ingredients together until the mixture is smooth and cohesive, creating a rich and creamy base.

Combine Wet and Dry Ingredients: Pour the ricotta mixture into the bowl with the dry ingredients. Add the grated Parmesan cheese, the chopped herbs (rosemary, thyme, and parsley), and a few cracks of freshly ground black pepper. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be mindful not to overmix; a few small lumps are perfectly fine.

Shape the Scones: Turn the dough out onto a lightly floured surface. Gently pat it into a round disk, approximately 1-inch thick. If the dough tends to stick to your hands, lightly flour your palms to make shaping easier.

Cut the Scones: Using a sharp knife or a dough cutter, slice the disk into 8 wedges. Carefully transfer the wedges to the prepared baking sheet, ensuring there is space between each scone for even baking.

Add Toppings: If desired, sprinkle a pinch of flaky sea salt over the top of each scone for an extra burst of flavor that contrasts beautifully with the savory herbs.

Bake: Place the baking sheet in your preheated oven and bake the scones for 18-20 minutes, or until they are golden brown on top and have risen nicely.

Cool and Serve: Once baked, remove the scones from the oven and let them cool for a few minutes on the baking sheet. Then, transfer them to a wire rack to cool slightly. Serve warm as a delightful breakfast treat or as a savory snack any time of the day!

Prep Time, Total Time, Servings: 15 mins | 30 mins | 8 scones