Description
These Herb Ricotta Savory Scones are a deliciously tender and flaky treat, bursting with fresh herbs, creamy ricotta, and a touch of smoky paprika. Perfect for breakfast, brunch, or a savory snack, these scones combine a light crumb with rich flavors, baked to a golden perfection.
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
Dairy and 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)
Seasonings for Topping
- Sea salt, for sprinkling
- Black pepper, freshly ground, for sprinkling
- Smoked paprika, for sprinkling
Instructions
- Preheat oven: Set your oven to 425 degrees Fahrenheit to warm up while you prepare the dough.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.
- Add butter: Grate the chilled unsalted butter into the flour mixture and use a fork to stir until the texture resembles coarse meal with small pea-sized bits of butter.
- Add herbs and scallions: Stir in chopped green onions, parsley, thyme, and rosemary making sure the herbs are evenly distributed throughout the mixture.
- Add ricotta and milk: Spoon in the ricotta cheese, then pour in the milk and stir gently until the dough just comes together. Avoid overmixing to keep scones tender.
- Shape dough: Turn the dough out onto a lightly floured surface. Knead the dough gently 2 to 3 times to bring it together. Pat the dough into a 9-inch rectangle shape.
- Cut scones: Dip a knife into flour to prevent sticking, then cut the rectangle into 12 equal pieces to form individual scones.
- Prepare for baking: Place the scones on a parchment-lined baking sheet. Brush the tops generously with the beaten egg wash to promote browning.
- Season tops: Sprinkle the tops with sea salt, freshly ground black pepper, and smoked paprika to add a savory, smoky finish.
- Bake scones: Bake in the preheated oven for 20 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean.
Notes
- Be careful not to overmix the dough to ensure tender scones.
- Chilling the butter before grating helps create a flakier texture.
- Use a sharp knife dipped in flour to cut the dough easily without sticking.
- Serve warm with butter or your favorite spread for best flavor.
- Store leftover scones in an airtight container at room temperature for up to 2 days.
