Blueberry Ricotta Scones

There’s something undeniably comforting about a freshly baked scone, warm from the oven, with a golden crust and a soft, tender interior. These Blueberry Ricotta Scones take that comfort to the next level, adding a rich, creamy texture from the ricotta and bursts of juicy blueberries in every bite.

this RECIPE FOR LATER

Perfect for breakfast, brunch, or an afternoon tea, these scones bring a touch of elegance to any table while remaining delightfully simple to make. Whether you’re baking for a cozy weekend morning or preparing a treat for guests, this recipe is sure to impress. The ricotta cheese keeps the scones incredibly moist, and the slight tang balances beautifully with the natural sweetness of the blueberries. Serve them with a little butter, honey, or a drizzle of glaze, and you have a bakery-worthy treat made right at home!

Why You’ll Love This Recipe

• Moist and tender – Thanks to the ricotta cheese, these scones stay soft and flavorful without being dry.
• Bursting with blueberries – Every bite is filled with fresh, juicy blueberries.
• Perfectly sweet – Lightly sweetened to complement the natural flavors of the ingredients.
• Simple to make – No fancy equipment required, just a bowl, a fork, and your hands!
• Great for any occasion – Enjoy them for breakfast, brunch, or a special afternoon treat.

Ingredients You’ll Need

• 2 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cut into small cubes
• ¾ cup whole milk ricotta cheese
• ½ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¼ cups fresh blueberries
• 1 tablespoon coarse sugar (for topping)

How to Make Blueberry Ricotta Scones

Step 1: Prep Your Ingredients

Before you start, make sure your butter is very cold. Cold butter is key to creating those flaky layers in your scones. You can even pop it in the freezer for about 10 minutes before cutting it into cubes. Also, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. This ensures that the leavening agents are evenly distributed, which helps the scones rise beautifully.

Step 3: Cut in the Butter

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should still be visible—this is what creates a light and flaky texture.

Step 4: Prepare the Wet Ingredients

In a separate bowl, whisk together the ricotta cheese, heavy cream, egg, and vanilla extract until smooth. The ricotta will add a lovely richness, while the egg helps bind everything together.

Step 5: Combine Wet and Dry Ingredients

Gradually pour the wet ingredients into the flour mixture, stirring gently with a fork. Be careful not to overmix—the dough should be shaggy and slightly sticky. Overworking the dough can result in dense scones.

Step 6: Fold in the Blueberries

Gently fold in the blueberries using a rubber spatula or your hands. Be as gentle as possible to avoid smashing the berries. If some of the blueberries burst, don’t worry—it just adds a little extra juiciness!

Step 7: Shape the Dough

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle (about 8 inches in diameter). If the dough feels too sticky, sprinkle a little extra flour on top.

Step 8: Cut the Scones

Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. For cleaner cuts, dip your knife in flour before slicing.

Step 9: Bake to Golden Perfection

Transfer the scones onto the prepared baking sheet, spacing them at least 2 inches apart. Sprinkle the tops with coarse sugar for a delightful crunch. Bake for 18-22 minutes, or until the scones are golden brown on the edges and a toothpick inserted in the center comes out clean.

Step 10: Cool & Serve

Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature with a bit of butter, honey, or a light glaze!

Helpful Tips

• Use cold ingredients – Cold butter and ricotta help keep the dough flaky and prevent the scones from spreading too much.
• Handle the dough gently – Overmixing or kneading too much will make the scones tough instead of tender.
• Fresh or frozen blueberries – If using frozen blueberries, do not thaw before adding them to the dough to prevent excess moisture.
• Make them ahead – You can shape the scones and freeze them before baking. When ready, bake straight from frozen, adding an extra 2-3 minutes to the baking time.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• These scones taste best the day they are made but can be stored for later enjoyment.
• For extra flavor, try adding a little lemon zest to the dough for a bright, citrusy touch.
• If you prefer a sweeter scone, increase the sugar to ½ cup instead of ⅓ cup.

Nutritional Information (Per Scone)

• Calories: ~280
• Carbohydrates: 38g
• Protein: 6g
• Fat: 12g
• Fiber: 2g
• Sugar: 10g

Frequently Asked Questions

Can I use a different fruit?

Yes! While blueberries work beautifully, you can substitute them with raspberries, blackberries, or diced strawberries. Just keep in mind that some fruits release more juice than others.

Can I make these scones gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture might be slightly different, but they’ll still be delicious.

How do I reheat scones?

To refresh your scones, warm them in a 350°F (175°C) oven for about 5 minutes or microwave for 15-20 seconds. This will bring back their soft, tender texture.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days.
• Freezer: Wrap individually in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw overnight or reheat as needed.

Related Recipes

If you loved these Blueberry Ricotta Scones, here are some other delightful baked treats to try:

• Blueberry Cream Cheese Egg Rolls

• Mango Mousse

Conclusion

There’s nothing quite like the joy of baking homemade scones, especially when they’re as delicious as these Blueberry Ricotta Scones. They’re soft, tender, packed with fresh blueberries, and incredibly easy to make. Whether you enjoy them with a morning coffee, afternoon tea, or as a midnight snack, they’re bound to become a new favorite in your home.

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