Category
Baked Goods
Servings
12
Ingredients
- 2 c all-purpose flour
- 1 T baking powder
- ¾ t sugar, granulated
- ½ t salt
-
5 T butter, unsalted, chilled
- ½ c scallions, chopped
- ¼ c fresh parsley, minced
- 1 T fresh thyme leaves
- 1 t fresh rosemary, minced
- 1 c ricotta cheese
-
⅔ c milk
- 1 egg, beaten
-
1 t water (for egg wash)
- Sea salt to taste
- Black pepper to taste
- Smoked paprika to taste
Directions
- Preheat oven to 425°F. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt. Grate butter into the flour mixture and stir with a fork until consistency of coarse meal is reached.
- Stir in scallions and fresh herbs. Add ricotta cheese, milk, and stir until just combined.
- Turn dough out onto a lightly floured surface. Knead 2 to 3 times, then pat dough into a 9-inch rectangle. Dip knife into flour and cut dough into 12 equal pieces.
- Transfer scones to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle tops with sea salt, freshly ground black pepper, and smoked paprika.
- Bake for 12-18 minutes or until scones are golden brown. If serving later and they have already cooled, place scones in aluminum foil and place in a preheated 350°F oven until warm.
