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Ricotta-Herb Savory Scones Recipe

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★★★★★

4.8 from 278 reviews

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.

Ingredients

Scale

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

  1. Preheat oven: Set your oven to 425°F (220°C) to get it hot and ready for baking the scones.
  2. 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.
  3. 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.
  4. Add herbs and scallions: Stir in the chopped scallions, parsley, thyme, and rosemary to infuse the dough with fresh herbal flavor.
  5. 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.
  6. Knead dough: Turn the wet, sticky dough onto a floured work surface and knead it 2 to 3 times until it comes together.
  7. 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.
  8. Prepare for baking: Transfer the scones onto a parchment-lined baking sheet, spacing them evenly.
  9. 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.
  10. 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

Find it online: https://tastemadebyclara.com/ricotta-herb-savory-scones-recipe/