Ricotta-Herb Savory Scones Recipe
Introduction
These Ricotta-Herb Savory Scones are tender, flavorful, and perfect for breakfast or a snack. Infused with fresh herbs and creamy ricotta, they offer a delightful twist on classic scones that pairs beautifully with soups or salads.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 ¼ teaspoons sugar
- 5 tablespoons chilled unsalted butter
- ½ cup green onions or scallions, chopped
- ¼ cup fresh parsley, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, minced
- 1 cup ricotta cheese
- ⅔ cup milk
- 1 large egg beaten with 1 teaspoon water (for egg wash)
- Sea salt, for sprinkling
- Black pepper, freshly ground, for sprinkling
- Smoked paprika, for sprinkling
Instructions
- Step 1: Preheat your oven to 425 degrees Fahrenheit (220°C).
- Step 2: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Grate the chilled butter into the flour mixture and stir with a fork until the mixture resembles coarse meal.
- Step 3: Stir in the chopped green onions and fresh herbs. Add the ricotta cheese, then pour in the milk and stir gently until just combined. The dough will be quite wet.
- Step 4: Lightly flour your work surface and turn the dough out onto it. Knead the dough 2 to 3 times, then pat it into a 9-inch rectangle.
- Step 5: Dip a knife into flour and cut the dough into 12 equal pieces. Transfer the scones onto a parchment-lined baking sheet.
- Step 6: Brush the tops of the scones generously with the egg wash. Sprinkle with sea salt, freshly ground black pepper, and smoked paprika to taste.
- Step 7: Bake for 15-20 minutes, or until the scones are golden brown and cooked through.
Tips & Variations
- If you don’t have ricotta, substitute with cottage cheese, cream cheese, or Greek yogurt for a similar creamy texture and a slight tang.
- Because the dough is wet, use extra flour on your surface to make kneading and shaping easier.
- Add grated cheese such as cheddar or parmesan for an extra savory boost.
Storage
Store these savory scones at room temperature in a sealed container for 1-2 days, or refrigerate for up to a week to keep them fresh. To reheat, wrap the scones in foil and warm in a 350-degree oven for 10-15 minutes for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze these scones?
Yes, you can freeze the baked scones. Wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature and reheat in the oven before serving.
Can I use dried herbs instead of fresh?
While fresh herbs provide the best flavor, you can substitute dried herbs if needed. Use about one-third of the amount called for fresh herbs since dried herbs are more concentrated.
PrintRicotta-Herb Savory Scones Recipe
These Ricotta-Herb Savory Scones are tender, flavorful, and packed with fresh herbs and creamy ricotta cheese. Perfect for breakfast, brunch, or a savory snack, these scones combine the delicate texture of ricotta with the aromatic freshness of scallions, parsley, thyme, and rosemary. Finished with a seasoned egg wash topping, they bake to a golden perfection with a slightly crusty exterior and moist interior.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 12 scones 1x
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 ¼ teaspoons sugar
Herbs and Aromatics
- ½ cup green onions or scallions, chopped
- ¼ cup fresh parsley, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, minced
Wet Ingredients
- 5 tablespoons chilled unsalted butter
- 1 cup ricotta cheese
- ⅔ cup milk
- 1 large egg beaten with 1 teaspoon water (for egg wash)
For Topping
- Sea salt
- Black pepper
- Smoked paprika
Instructions
- Preheat oven: Set your oven to 425°F (220°C) to get it hot and ready for baking the scones.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt to ensure even distribution of the leavening and seasoning.
- Cut in butter: Grate the chilled unsalted butter into the flour mixture and stir it with a fork until the mixture resembles coarse meal with small pea-sized butter pieces.
- Add herbs and scallions: Stir in the chopped scallions, parsley, thyme, and rosemary to infuse the dough with fresh herbal flavor.
- Incorporate wet ingredients: Add the ricotta cheese first, then pour in the milk and gently stir until just combined; avoid overmixing to keep the scones tender.
- Knead dough: Turn the wet, sticky dough onto a floured work surface and knead it 2 to 3 times until it comes together.
- Shape and cut: Pat the dough into a 9-inch rectangle, flour your knife to prevent sticking, and cut the dough into 12 equal pieces.
- Prepare for baking: Transfer the scones onto a parchment-lined baking sheet, spacing them evenly.
- Apply egg wash and season: Brush the tops liberally with the beaten egg wash, then sprinkle with sea salt, freshly ground black pepper, and smoked paprika for color and flavor.
- Bake: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the scones turn golden brown and are cooked through.
Notes
- Recipe adapted from Girl Versus Dough.
- If you don’t have ricotta, you can substitute cottage cheese, cream cheese, or Greek yogurt for a slightly different, tangy flavor.
- The dough will be quite wet, so generously flour your work surface or pastry mat before kneading and shaping the scones.
- Store scones at room temperature for 1-2 days or refrigerate up to a week in a sealed container to prevent drying out.
- For best results when reheating, wrap the scones in foil and warm them in a 350°F (175°C) oven for 10-15 minutes.
Keywords: ricotta scones, savory scones, herb scones, scallion scones, baked scones, brunch recipe, easy breakfast scones, fresh herb scones
