Lemon Ricotta Scones
Introduction
There’s nothing quite like the tender crumb and delicate tang of a freshly baked scone, especially when it’s infused with bright, sunny lemon and creamy ricotta. Lemon Ricotta Scones are light, moist, and subtly sweet, making them a perfect companion for morning coffee, afternoon tea, or a weekend brunch. The zing of lemon zest paired with the richness of ricotta creates a scone that feels both indulgent and comforting. Whether served warm from the oven or at room temperature, these scones are guaranteed to become a favorite in your baking rotation.
Ingredients
For the Scones:
- 2 cups all-purpose flour (250 g / 8.8 oz)
- 1/4 cup granulated sugar (50 g / 1.8 oz)
- 1 tbsp baking powder (12 g)
- 1/2 tsp baking soda (2 g)
- 1/4 tsp salt (1 g)
- 1/2 cup unsalted butter, cold and cubed (113 g / 4 oz)
- 1 cup ricotta cheese (245 g / 8.6 oz)
- 1 large egg (50 g / 1.8 oz)
- 2 tsp lemon zest (4 g)
- 1 tbsp lemon juice (15 ml / 0.5 fl oz)
- 1 tsp vanilla extract (5 ml)
For the Glaze (optional):
- 1/2 cup powdered sugar (60 g / 2 oz)
- 1–2 tsp lemon juice (5–10 ml / 0.17–0.34 fl oz)
Directions
The most important part is just ahead — click NEXT »»
