Mom's going to be pissed when she sees she made it onto the blog! |
Pre-baking, and they already look good! |
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!