Cherry Ricotta Scones Recipe

Name: Cherry Ricotta Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: scones; 2 cups white whole wheat flour; 1 tablespoon baking powder; 2 tablespoons raw sugar; 1/4 teaspoon salt; 1/2 cup cold butter, cut into small pieces; 1/2 cup dried cherries, roughly chopped; 1/2 cup chopped white chocolate; 1 large egg; 1 cup whole milk ricotta cheese; 1 teaspoon vanilla extract; glaze; 1 cup confectioners sugar; 2 tablespoons milk; 1 smidgen pink food coloring

Servings: persons

scones
2 cups white whole wheat flour
1 tablespoon baking powder
2 tablespoons raw sugar
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/2 cup dried cherries, roughly chopped
1/2 cup chopped white chocolate
1 large egg
1 cup whole milk ricotta cheese
1 teaspoon vanilla extract
glaze
1 cup confectioners sugar
2 tablespoons milk
1 smidgen pink food coloring

1
For the scones: Preheat the oven to 350 degrees. Combine flour, baking powder, sugar and salt in a large bowl. Cut in the butter until the mixture is crumbly. Stir in the cherries and white chocolate.
2
In another bowl whisk together the egg, ricotta cheese and vanilla. Stir the wet ingredients into the dry and mix until a dough forms.
3
Turn the dough out onto a lightly floured surface and roll it out until it's about 5/8 inch thick. Using a medium (or small) heart shaped cookie cutter, cut out as many scones as you can. Gather the scraps, roll again and repeat with any dough left over.
4
Place scones on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes or until lightly browned. Transfer to a rack to cool.
5
For the glaze, whisk milk into confectioners sugar until smooth. Add food coloring and blend well. Spread on top of cooled scones. Makes 10 to 12 medium or 16 to 20 small scones.

879

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: scones, 2 cups white whole wheat flour, 1 tablespoon baking powder, 2 tablespoons raw sugar, and more.

Yes, Cherry Ricotta Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry Ricotta Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions