Ingredients
For the scones
330 g (2 ½ cups) all-purpose flour
105 g (1/2 cup) sugar
10 ml (2 teaspoons) baking powder
2.5 ml (1/2 teaspoon) salt
120 g (1/2 cup) cold unsalted butter, diced
1 large egg
125 ml (1/2 cup) buttermilk
60 ml (1/4 cup) ricotta
5 ml (1 teaspoon) lemon extract
80 g (1/3 cup) white chocolate chips
55 g (1/3 cup) Patience Fruit & Co Whole Dried Wild Blueberries
For the topping
30 ml (2 tablespoons) buttermilk, to brush on top of scone dough
Cooking time 20 minutes Portions 8 scones
Delicious for breakfast, at snack time or as a dessert (well, any time, really), these easy-to-make scones deliver some great complex flavours. Our dried wild blueberries spread out through the dough so you get a full mouthful of flavour with each bite. The white chocolate is optional but it really boosts the zesty, sweet and sour flavour trio. It’s up to you…;-)
Ingredients
For the scones
330 g (2 ½ cups) all-purpose flour
105 g (1/2 cup) sugar
10 ml (2 teaspoons) baking powder
2.5 ml (1/2 teaspoon) salt
120 g (1/2 cup) cold unsalted butter, diced
1 large egg
125 ml (1/2 cup) buttermilk
60 ml (1/4 cup) ricotta
5 ml (1 teaspoon) lemon extract
80 g (1/3 cup) white chocolate chips
55 g (1/3 cup) Patience Fruit & Co Whole Dried Wild Blueberries
For the topping
30 ml (2 tablespoons) buttermilk, to brush on top of scone dough
Print ShareSteps
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Place rack in the middle of the oven. Preheat oven to 200°C (400°F). Line baking sheet with parchment paper.
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In the food processor, combine flour, sugar, baking powder and salt. Add butter and blend until the size of small peas. Add egg, buttermilk, ricotta and lemon extract. Mix gently for a few seconds, just enough to moisten the flour. Transfer to a bowl and fold in white chocolate chips and dried blueberries, without overmixing.
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On a work surface dusted with flour, flatten the dough with your fingers or roll out with a rolling pin to about 2 cm (3/4 in) thick. Cut dough into 8 triangular pieces and place on baking sheet, with space in between.
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Brush dough triangles with buttermilk. Bake for 15 to 20 minutes or until golden. Set aside to cool on a rack.
Recommendations
Scones can be frozen.
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In this recipe
Organic Whole Dried Wild Blueberries
Our Canadian dried wild blueberries are simply delicious and nutritious! Bursting with flavour, they are dried slowly to preserve their soft texture and are sure to add an irresistible taste to your breakfasts and snacks!
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