Whole Wheat Raspberry Ricotta Scones
Photo © Deb Perelman
- 1 cup (120 grams) whole wheat flour
- 1 cup (125 grams) all-purpose flour
- 1 tablespoon baking powder, preferably aluminum-free
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon table salt
- 6 tablespoons (85 grams) cold unsalted butter
- 1 cup (136 grams or 4 3/4 ounces) fresh raspberries
- 3/4 cup (189 grams) whole milk ricotta
- 1/3 cup (79 ml) heavy cream
- This recipe is vegetarian
- Produce
- Raspberries, fresh (1 cup)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking powder (1 tablespoon)
- Granulated sugar (1/4 cup)
- Table salt (1/2 teaspoon)
- Whole wheat flour (1 cup)
- Dairy
- Butter, unsalted (6 tablespoons)
- Heavy cream (1/3 cup)
- Whole milk ricotta (3/4 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published July 16, 2011 (1 year ago).
573 people saved this recipe.
