Orange Ricotta Scones
Serves: 8 servings
 
Ingredients
  • For the Scones:
  • 1 large orange, zested
  • ½ cup ricotta
  • ¼ cup half and half (or milk)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups AP flour
  • 6 Tablespoons granulated sugar
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • 8 Tablespoons unsalted butter, frozen
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon half and half (or milk)
  • 2 tablespoons fresh squeezed orange juice (from about half a large orange)
Instructions
  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a medium sized bowl, whisk together orange zest, ricotta, half and half, egg, and vanilla. Set aside
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a box grater, grate the frozen butter into the flour (just like you would grate cheese). Using a pastry cutter or your fingers, combine the grated butter with the flour mixture until it is a coarse sand consistency.
  4. Pour previously prepared wet ingredients over the butter/flour mixture. Gently stir together until a dough begins to form. Try not to overwork it. Dump onto prepared pan, and then form into a circle, about 8 inches in diameter. Using a sharp knife, cut into 8 equally sized wedges, separating the wedges a little and arranging them on the pan.
  5. Place in preheated oven and bake until cooked and a light golden color, about 15-18 minutes. Remove from oven and cool slightly.
  6. While scones cook, make the glaze. Stir together powdered sugar, 1 tablespoon half and half, and orange juice. Pour over warm, but not hot scones. Let cool then serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/orange-ricotta-scones/