Whole-Wheat Raspberry Ricotta Scones

raspberry scones

According to the queen of food blogs, Deb Perelman of smittenkitchen.com, these scones are impossibly moist for scones and, especially, for whole-wheat scones. Not only are they are moist- but tender, and surprisingly filling. I thought that they would need some sort of jam to add sweetness but they were PERFECT warm from the oven. This recipe is from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman. I only modified the baking time for a convection oven. I love baking recipes that include the weight of the ingredients because it makes the preparation that much faster (and more foolproof)!

  • 1 cup (120 grams) whole-wheat flour
  • 1 cup (125 grams) all-purpose flour
  • 1 T (15 grams) baking powder, preferably aluminum-free
  • 1/4 cup (50 grams) sugar
  • 1/2 tsp table salt (I used coarse salt)
  • 6 T (3 oz or 85 grams) unsalted butter, chilled
  • 1 cup (4 3/4 oz or 135 grams) fresh raspberries
  • 3/4 cup (190 grams) whole-milk ricotta
  • 1/3 cup (80 ml) heavy cream
  1. Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. In the bottom of a large, widish bowl, whisk flours, baking powder, sugar, and salt together.
  3. With a pastry blender: Add the butter (no need to chop it first if your blender is sturdy), and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in the raspberries, and use the blender again to break them into half- and quarter-berry-sized chunks.
  4. Using a flexible spatula, add the ricotta and heavy cream to the butter mixture and stir them in to form a dough. Then use your hands to knead the dough gently into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.
  5. With as few movements as possible, transfer the dough to a well-floured counter or surface (I put the flour on parchment paper to ease clean-up), flour the top of the dough, and pat it into a 7-inch square about 1 inch high. With a large knife, divide the dough into nine even squares. Transfer the scones to the prepared baking sheet with a spatula. Bake the scones for about 11 (convection) to 15 minutes, until they are lightly golden at the edges. Cool them in the pan for a minute, then transfer them to a cooling rack. It’s best to cool them about halfway before eating, so they can set a bit more.

Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make and divide the dough, arrange the unbaked scones on your parchment-lined baking sheet, freeze them until firm, and transfer them to a freezer bag. If you’re prepping just a 1 day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than 1 day in advance, once they are frozen transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the frozen, unbaked scones- just add 2 to 3 minutes to your baking time.

raspberry scones

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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