Lemon Ricotta Scones Recipe

Name: Lemon Ricotta Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6- 3/4 ounces, weight All-Purpose Flour (about 1 1/2 Cups); 1/4 cups Splenda No Calorie; 1- 1/4 teaspoon Baking Powder; 2 teaspoons Grated Lemon Zest; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 3/4 cups Ricotta (1% Or Part Skim); 1/4 cups Chilled Butter, Grated Or Cut Into Small Cubes; 1/2 cups Plus 1 Tablespoon Buttermilk; 2 Tablespoons Cream, For Brushing On Top; 1 teaspoon Demerara Sugar, For Sprinkling On Top

Servings: persons

6- 3/4 ounces, weight All-Purpose Flour (about 1 1/2 Cups)
1/4 cups Splenda No Calorie
1- 1/4 teaspoon Baking Powder
2 teaspoons Grated Lemon Zest
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
3/4 cups Ricotta (1% Or Part Skim)
1/4 cups Chilled Butter, Grated Or Cut Into Small Cubes
1/2 cups Plus 1 Tablespoon Buttermilk
2 Tablespoons Cream, For Brushing On Top
1 teaspoon Demerara Sugar, For Sprinkling On Top

1
1.
2
Preheat the oven to 400 degrees F.
3
2.
4
Combine the first 6 ingredients in a medium bowl; stir with a whisk.
5
Cut in the ricotta and butter until the mixture resembles coarse sand,using a pastry blender, 2 knives, or your fingers.
6
Gently stir in the buttermilk.
7
Turn the dough out onto a floured surface.
8
Knead gently for 2 minutes (the dough is crumbly but holds together).
9
3.
10
Place the dough on a cookie sheet lined with parchment paper.
11
Pat the dough into a 3/4-inch-thick circle.
12
Cut the dough into 8 wedges (dont separate the wedges).
13
Use a pastry brush to brush the surface of the dough with the cream; sprinkle with sugar.
14
4.
15
Bake at 400 degrees F for 17 minutes or until lightly browned.
16
Cool on a wire rack.

984

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 6- 3/4 ounces, weight All-Purpose Flour (about 1 1/2 Cups), 1/4 cups Splenda No Calorie, 1- 1/4 teaspoon Baking Powder, 2 teaspoons Grated Lemon Zest, and more.

Yes, Lemon 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.

Lemon Ricotta Scones

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