Cranberry Clementine Ricotta Scone
Looking for that perfect Christmas Morning Breakfast? You’ve come to the right place! A good scone is crispy on the outside and soft and moist on the inside. Please don’t accept anything less than that! Because a bad scone, is just dry, bland and gives other scones a bad name! I’ve converted many scone haters and Cranberry Clementine Ricotta Scones are bound to convert some more!
I usually like buttermilk or heavy cream as my main liquid in a scone but This recipe uses ricotta as part of the liquid and it definitely helps to create a soft, moist scone. Plus its great for days you just have ricotta lying around the fridge that you just don’t know what to do with!
The scone starts out like a biscuit or a pie crust. Cold cold butter needs to be cut into your dry ingredients. Cutting the butter up into small cubes makes this bit easier and faster. Once the butter is cut in and it looks like wet sand, it’s time to mix in your cranberries.
In separate bowl mix together the wet ingredients. The ricotta, egg and milk. whisk it together till its smooth then add into your butter flour mixture. Fold together until everything is moistened and can somewhat hold its shape. Turn this dough out onto a floured board and knead a couple of times to bring everything together. Then shape into a a disk about 1 1/2” thick.
Using a sharp knife cut the disk into 8 triangles and place on a parchment lined baking sheet. Brush with egg wash and sprinkle on sparkling sugar If desired. Bake at 400F for 18-20 minutes.
Drizzle the glaze over the cooled scones and enjoy with a large cup of coffee or tea! The tart flavor of the cranberries go really well with the sweet glaze, making this one of my favorite go to breakfasts for the holiday season! I hope it will be one of yours too!
Cranberry Clementine Ricotta Scones
Recipe adapted from Baker by Nature
Yields 8 scones
2 and 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
1 teaspoon clementine zest
1 stick unsalted butter, VERY cold and cut into cubes
1 large egg, beaten
1/2 cup (whole milk) Ricotta Cheese
3 tablespoons whole Milk
1 cup fresh cranberries, halved
For the egg wash:
1 large egg, beaten
1 teaspoon water
sugar for sprinkling on top of scones
For the glaze:
3/4 cup confectioners sugar
2 tablespoons fresh clementine juice
1/2 teaspoon clementine zest
Pinch of salt
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl mix together the flour, salt, baking powder, baking soda, sugar, and clementine zest.
Cut the butter into small cubes then, using a pastry cutter, quickly work it into the mixture until it resembles lumpy wet sand. Mix in the halved cranberries. Set aside.
In a small bowl whisk together the egg, ricotta cheese, and milk. Add to flour and butter mixture and use a fork to stir everything together until just moistened.
Turn out the shaggy dough out onto a lightly floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet about an inch apart.
Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar.
Bake for 18-20 minutes, or until the tops are lightly golden brown. Cool scones on the pan for 10 minutes.
For the glaze:
In a small bowl whisk together the clementine juice, zest, salt, and confectioners sugar. Drizzle over cooled scones and serve.