These scones are lightly sweet and have a slight orange flavor. Try these scones for breakfast or with your favorite cup of tea, I don’t think you will be disappointed!
The dough for these scones is super simple to work with. The outside of these scones have a nice crunch and the inside has a wonderful moist texture, These Orange Ricotta Scones did not last long. This is also a great recipe to use up some Ricotta Cheese, for all of you who just happen to have some taking up space in the fridge.
Orange Ricotta Scones
Ingredients:
1 3/4 cups all-purpose flour
1/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp orange zest, grated
3/4 cup whole milk ricotta cheese
1/4 cup butter, chilled and cut into small pieces
1/2 cup buttermilk
1/2 tsp orange extract or flavor(oil)
1/4 tsp vanilla extract
1 egg, lightly beaten
1 tsp turbinado sugar
Directions:
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- In a bowl whisk together the flour, sugar, baking powder, baking soda, salt and orange zest.
- Using a pastry blender, your fingers or 2 knives, cut in the ricotta and butter until the mixture resembles coarse sand. Gently stir in the buttermilk, orange flavor and vanilla extract.
- Turn the dough out onto a floured surface. Knead gently for 1 – 2 minutes, the dough should hold together but be a bit crumbly.
- Place the dough on the prepared baking sheet lined with parchment paper. Pat the dough into a 3/4-inch-thick circle. Cut the dough into 8 wedges (don’t separate the wedges). Use a pastry brush to brush the surface of the dough with egg; sprinkle with turbinado sugar. Bake at 400F for 16 – 18 minutes or until lightly browned. Cool on a wire rack.
9 Responses to “Orange Ricotta Scones”
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I love this recipe…The add of ricotta must make them so moist…Wonderful
Delicious. What a good recipe for scones. That’s going down as a “must try” in my book.
Joanne, thanks for stopping by, I hope you do give these a try!
Oh I love this recipe…orange and ricotta in scones, perfection!!
sweetlife
love scones….like the idea of the ricotta with the orange…
thanks
thepenandthepear
Yummy! Now I know how to use my leftover ricotta from today’s dessert! Just one question: what is the turbinado sugar?
These sound and look delicious!
Sara, I hope you do give them a try:) Turbinado sugar is a raw sugar that has much larger crystals than regular sugar, I like to use it to top baked goods sometimes because of the crystallization.
Scones always had this bad image in my head, until this morning I made my first scones. They are delicious! I am now on the hunt for more, this recipe sounds great. I bet the ricotta gives them a really creamy texture, thanks!