Whole Wheat Raspberry Ricotta Scones
- cup (120 grams) whole-wheat flour
- 1 cup (125 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder, preferably aluminum-free
- ¼ cup (50 grams) sugar
- ½ teaspoon table salt
- 6 tablespoons (3 ounces or 85 grams) unsalted butter, chilled
- 1 cup (4¾ ounces or 135 grams) fresh raspberries
- ¾ cup (190 grams) whole-milk ricotta
- ⅓ cup (80 ml) heavy cream
Instructions:
If you added fresh fruit, such as berries, the dough might be too sticky, and in the oven maybe the berries would melt into pockets of jam.
- Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper.
- In the bottom of a large, widish bowl, whisk flours, baking powder, sugar, and salt together.
- Add the butter (no need to chop it first if your blender is sturdy), and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in the raspberries, and use the blender again to break them into half- and quarter-berry-sized chunks.
- Cut the butter into small pieces with a knife, and work the butter into the flour mixture with your fingertips until the mixture resembles coarse meal. Roughly chop the raspberries on a cutting board, and stir them into the butter-flour mixture.
- Using a flexible spatula, add the ricotta and heavy cream to the butter mixture and stir them in to form a dough. Then use your hands to knead the dough gently into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.
- With as few movements as possible, transfer the dough to a well-floured counter or surface, flour the top of the dough, and pat it into a 7-inch square about 1 inch high. With a large knife, divide the dough into nine even squares. Transfer the scones to the prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until they are lightly golden at the edges. Cool them in the pan for a minute, then transfer them to a cooling rack. It’s best to cool them about halfway before eating, so they can set a bit more.