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Raspberry Ricotta White Chocolate Scones

Raspberry Ricotta White Chocolate Scones

The Sugar Coated Cottage
Raspberry Ricotta White Chocolate Scones. Sweet raspberries, smooth white chocolate and the addition of ricotta make these scones crumble perfectly and give a slight creaminess to the texture.
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Servings 8 scones

Ingredients
  

  • 1 cup fresh raspberries
  • 2 1/2 cups + 1 Tbsp all purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 6 Tbsp butter cold and cut into pieces
  • 1 egg lightly beaten
  • 3/4 cup whole milk ricotta cheese
  • 1/4 cup heavy whipping cream + extra for brushing
  • 3/4 cup white chocolate chips + extra for drizzle
  • Granulated sugar for sprinkling

Instructions
 

  • Preheat oven to 400 degrees F
  • Line baking sheet with parchment paper.
  • In small bowl put raspberries and 1 Tbsp flour, stir gently to coat.
  • In large bowl add dry ingredients, cut in butter until crumbly texture is formed.
  • Make well in center of dry mixture, set aside.
  • In medium bowl mix egg, ricotta and 1/4 cup cream.
  • Add egg mixture to dry mixture.
  • Add raspberries and 3/4 cup white chocolate.
  • Using a fork, stir until moistened.
  • Turn dough out onto lightly floured surface.
  • Gently knead the dough, gently pressing it for 10 to 12 strokes or until dough is nearly smooth.
  • Pat dough into a circle, cut into even wedges making eight scones.
  • Brush with extra whipping cream and sprinkle with sugar.
  • Put on parchment lined baking sheet and bake 16-20 minutes or until light golden brown.
  • Serve warm, please don't skip this, they must be served warm.

Notes

If not serving right away these can be placed in microwave to re-warm them.
Caution: I used fresh raspberries and that is what I would recommend. Frozen raspberries have more liquid and could effect the texture/consistency of this scone.
Tried this recipe?Let us know how it was!