Blueberry Lemon Ricotta Scones
Scones!
Ahh, let me be more specific, Blueberry Lemon Ricotta Scones are the main attraction today!
Ever since I made the Pistachio Cardamom Amish Friendship Bread, I’ve been all dreamy about my next venture with my “kitchen pet”, the starter. Let me introduce you to my latest, Blueberry Lemon Ricotta Scones served with a bit of a quick wannabe Cheats Clotted Cream, call it a mock or kitchen hack clotted cream, either way, it really pairs beautifully with the scones.
After living in the UK and Ireland for 12 years, my palate was graced with some of the best scones and biscuits anyone could ask for, but sadly with the good you inevitably have to wade through the not so good. Therefore, I had my fair share of the not so tasty, boring scones. One thing I did learn, clotted cream made my world happy again.
I loved perusing recipe books in search of “forgotten” recipes and those considered a must in every kitchen including no fail scones. I brought many of those recipes back with me and have had to tweak a few due to the slight difference in flours and other ingredients. Here’s a few things I’ve learned along the way: UK measurements versus US… long back story short, pick one standard of measurement and stick with it AND don’t be afraid to experiment but learn to trust generations of tried and true recipes.
{Rabbit trail begins} Many of the heirloom recipes we all enjoy are amazing, but if your recipe doesn’t turn out like your grandmothers, don’t despair. Many of our foods today are not made or grown in the way they were in our grandmothers generation, in a big way that’s sad because of the pollution and chemicals that have tainted our food supply, but on the bright side … with all the planes, trains and automobiles not to mention, the internet, we have access to a mind boggling array of flavors that our grandmother’s generation never knew. So learn to enjoy her family recipe while giving it a bit of a modern twist. {rabbit trail over}
For the scones today, I’ve used an Amish Friendship Starter in place of Buttermilk. Both work well, but the starter version is worth trying. My other little kicker in this recipe would be the addition of Ricotta, which gives the scones a delicate yet dense crumb. I’m big on saving time in the kitchen, and as much as I love to knead dough, if I don’t have to – I’m happy not to. Not to worry, these happen to be drop scones. {The crowds go wildish}
Don’t forget to serve these posh Blueberry Lemon Ricotta Scones with this easy to make Cheats Clotted Cream and a dollop or 10 of raspberry preserves.
Cheers, ta and pip pip all at one time!
Blueberry Lemon Ricotta Scones
Perfect for an afternoon tea or breakfast, Blueberry Lemon and Ricotta Scones!
Ingredients
For the Scones:
- 1 cup Buttermilk or Amish Friendship Starter
- 1 Egg
- 1/2 cup Ricotta cheese
- 1/2 cup (1 stick) unsalted Butter, melted and cooled
- 1/4 cup fresh Lemon Juice, (about 2 Lemons)
- 2 Tbls Zest of Lemon (about 2 Lemons)
- 1 tsp Lemon extract, optional
- 4 Tbls Sugar (depending on how sweet you prefer)
- 1 Tbls Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 1/2 cups All Purpose Flour, sifted and divided
- 1 cup fresh or frozen Blueberries
For the Cheats Clotted Cream:
- 1 cup Heavy Whipping Cream
- Scant 1/3 cup Sour Cream
- 1 Tbls Confectioners Powdered Sugar, sifted
Instructions
When using the Starter, DO NOT USE METAL bowls or utensils.
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- In a large NON-METAL bowl, using a RUBBER whisk, mix the Starter and Eggs together until well incorporated.
- Add in the Ricotta, melted and cooled Butter and the Lemon Juice and Zest mixing well (and Lemon extract if using).
- Now whisk in the Sugar, Baking Powder, Baking Soda and Salt until well blended before continuing.
- Slowly add in the 2 cups of Flour and continue to mix.
- In a small bowl, toss the Blueberries with 1/2 cup of the Flour.
- Carefully fold in the flour covered Blueberries and gently incorporate. Do not over mix and try not to mash the blueberries.
- Using either a non- metal cup for easier measurement, drop about 1/2 cup of the sticky, wet dough on the parchment lined baking sheet about 2 - 3 inches apart.
- Bake in the 425°F preheated oven for 18 - 22 minutes or until just starting to turn golden.
While the scones are baking, let's get on with the Cheats Clotted Cream:
- In a large mixing bowl of an electric mixer fitted with the whisk, pour in the Heavy Cream and whisk starting on slow then turn up to medium speed, whisking for about 2- 3 minutes or until the cream has stiff peaks.
- Sift in the Confectioner's Sugar followed by adding in the Sour Cream. Mix until well incorporated and keep covered and chilled until ready to serve up to 7 - 10 days.
To Finish Off:
- By now, the scones should be ready. Remove the scones from the oven and allow to cool 5 - 10 minutes before serving with your choice of clotted cream, preserves and/or creamy butter.
Notes
Note: If you are having trouble reading the amount for the Sour Cream found in the Clotted Cream, you are to use one-thirds cup Sour Cream.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
I can’t believe how gorgeous these scones look! Seriously can’t wait to try them. Thanks for coming up with the recipe, Stacey! Love the cheat’s clotted cream, too. 🙂
Thank you Darien! Love working with the Amish Friendship Starter. Let me know how they go and I hope you enjoy! 🙂