all sweet whole wheat

There’s nothing I love more than a simple recipe. There’s something charming about allowing the flavors to speak for themselves. Flour, cream, raspberries, a touch of sugar. These have a little extra—ricotta cheese, that makes them so moist they can barely still be considered scones. They make a great morning treat, mid-morning snack, afternoon pick-me-up, waiting for dinner tide-me-over…oops, I think I may have just recounted my meals for the day. Whatever it is you are eating, it’s summertime. The best time to enjoy berries anyway you can–in drinks, fresh picked, sugar dipped, chocolate covered, whole, smashed, and sliced. And just maybe folded in dough and sprinkled in sugar can be one of them.

whole wheat raspberry ricotta scones
from smittenkitchen

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
¼ cup granulated sugar
½ teaspoon table salt
6 tbs cold unsalted butter
1 cup fresh raspberries
¾ cup whole milk ricotta
1/3 cup heavy cream
  • Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or a silipat. In the bottom of a large bowl, whisk flours, baking powder, sugar, and salt together.
  • Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.
  • Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl (dough will be sticky).
  • With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula.
  • Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack.

*top with sanding sugar before popping into the oven or glaze after cooling—a touch of sweetness will make these irresistible.

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