Directions
- Preheat the oven: Set your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- Combine wet ingredients: In a separate bowl, whisk together ricotta, egg, lemon zest, lemon juice, and vanilla extract until smooth.
- Form the dough: Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix—the dough should be slightly sticky but manageable.
- Shape the scones: Turn the dough onto a lightly floured surface and pat it into a 7-inch (18 cm) circle about 1 inch (2.5 cm) thick. Cut into 8 wedges and place them on the prepared baking sheet, spaced slightly apart.
- Bake: Bake for 18–22 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly.
- Prepare optional glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over warm scones for an extra touch of sweetness and tang.
- Serve: Enjoy scones warm or at room temperature with butter, jam, or a dollop of clotted cream.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 35–40 minutes
- Servings: 8 scones
- Difficulty: Easy
Variations & Substitutions
- Berry Twist: Fold in 1/2 cup fresh or frozen blueberries for a fruity variation.
- Citrus Swap: Replace lemon zest with orange or lime zest for a different citrus flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend; baking time may vary slightly.
- Add Texture: Stir in 1/4 cup chopped nuts, such as almonds or pistachios, for added crunch.
Serving Suggestions
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