Whole Wheat Raspberry Ricotta Scones – a delicious recipe with whole wheat pastry flour, baking powder, sugar, salt, unsalted butter, fresh raspberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 425 degrees and line a baking sheet with parchment paper.", "In a large bowl, combine flour, baking powder, sugar and salt. Mix in butter (either with a pastry blender or by hand and if adding by hand, cut into pieces), until the butter pieces are the size of small peas. Then roughly chop raspberries and fold into batter.", "In a separate bowl, combine heavy cream and ricotta, then stir ricotta mixture into flour mixture until blended. Shape into a large ball in the center of the bowl and then very gently transfer to a heavy floured surface. Flour the top of the dough and shape into a large rectangle, about 7"" long and about 1"" high. Cut into 9 even squares and place onto baking sheet.", "Bake for about 15-18 minutes, or until edges are slightly crisped and golden brown. Transfer to a cooling rack after a few minutes and allow to settle a little more before eating."]
568
kcal
Calories
31
g
Fat
62
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups whole wheat pastry flour (plus extra for shaping the dough), 1 tablespoon baking powder, 1/4 cup organic granulated sugar, 1/2 teaspoon salt, and more.
Yes, Whole Wheat Raspberry 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.
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