Raspberry Ricotta Scones

Mom's going to be pissed when she sees she made it onto the blog!

I was going through some recipes on my computer and found one I never posted from over winter break.  I kinda love coffee...and tea, so what goes better with both than a scone?! Plus, added health bonus comes with these scones made with whole wheat flour, and a very small amount of sugar (comparatively). They were delicious, so bake up a batch today!  They are a bit more involved to make, but they are definitely worth the effort.  Remember, when working with a sticky dough like this, well floured hands and surfaces are your best friend. :)

Pre-baking, and they already look good!

Whole Wheat Raspberry Ricotta Scones

1 c. whole wheat flour

1 c. all-purpose flour

1 tbsp. baking powder

1/4 c. granulated sugar

1/2 tsp. salt

6 tbsp. cold unsalted butter

1 c. fresh raspberries (or more if you'd like!)

3/4 c. part skim ricotta

1/3 c. heavy whipping cream

Preheat oven to 425 degrees, and line a baking sheet with parchment paper.  In a large bowl, whisk flour, baking powder, sugar, and salt.  If you have a pastry blender, add in butter and let it cut in until the biggest pieces are no larger than a pea.   Toss raspberries in and allow the blender to break them into half or quarter sized chunks.  If you don't have a blender, cut the butter into small pieces and work in with your fingers until the consistency resembles a course meal.  Chop the raspberries (rough chop) on a cutting board then fold in with a spatula.

Then, add the cream and ricotta to the dough and mix in with a spatula.  Using your hands, knead the dough into an even mass.  Transfer the dough to a WELL FLOURED surface (in one transfer) and pat it into a 7 inch square, about 1 inch tall.  Cut the dough into 9 even squares, and transfer them to the baking sheet.  Bake for about fifteen minutes, or until the edges turn lightly golden, then remove from the oven and place on a cooling rack so they can set nice and pretty.  Finally, brew your favorite cup of tea or coffee, spread a scone with some butter or fruit preserves, and enjoy!