Ricotta Cheese Scones Recipes

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RICOTTA CHEESE SCONES



Ricotta Cheese Scones image

My husband likes ricotta cheese a lot, so I came up with this recipe .. You won't believe how light these scones are .. Next time I will sub lemon juice for the milk, and grated lemon rind for the cinnamon ..

Provided by najwa

Categories     Scones

Time 30m

Yield 6 scones

Number Of Ingredients 12

1/2 cup light ricotta cheese (or regular)
1 egg
1 tablespoon nonfat milk (or regular, cream .. etc)
2 teaspoons cinnamon
2 cups all-purpose flour
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
sugar
cinnamon

Steps:

  • Preheat oven to 350F degrees, and spray a baking sheet with non-stick cooking spray.
  • In a small bowl, combine ricotta cheese, egg, milk and cinnamon.
  • Mix well with a fork until well combined and not very lumpy.
  • (Do not mix until all lumps disappear).
  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
  • Cut in shortening until mixture resembles coarse cornmeal.
  • Stir in cheese mixture lightly, then combine quickly.
  • Be careful not to overmix, knead no more than 10 times.
  • You may need to add another tablespoon of milk depending on your flour, dough should be slightly sticky and shiny.
  • Place on the baking sheet, and pat into 3/4 inch thickness.
  • Cut round into 6 wedge-shaped pieces.
  • Move scones so they are not touching, and dust with sugar and cinnamon.
  • Back 15-20 minutes, or until browned.

RICOTTA SCONES WITH RHUBARB-ORANGE COMPOTE



Ricotta Scones with Rhubarb-Orange Compote image

Eaten warm with a dollop of fruit compote, these scones are a little piece of heaven. If serving to guests, be prepared to share the recipe. -Marilyn Rodriguez, Fairbanks, Alaska

Provided by Taste of Home

Time 45m

Yield 1 dozen (3/4 cup compote).

Number Of Ingredients 20

3/4 cup sugar
2 tablespoons cornstarch
1/2 cup orange juice
1 cup finely chopped fresh or frozen rhubarb, thawed
1/2 small navel orange, peeled and pureed
SCONES:
3 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
1 large egg, beaten
1 cup heavy whipping cream
1 cup ricotta cheese
2 teaspoons grated orange zest
TOPPING:
2 tablespoons heavy whipping cream
2 tablespoons sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a small saucepan, combine the sugar, cornstarch and orange juice until smooth. Stir in rhubarb and orange. Bring to a boil; cook and stir until thickened and rhubarb is tender. Remove from the heat; cool., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream, cheese and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with sugar and cinnamon. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.

Nutrition Facts : Calories 386 calories, Fat 19g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 361mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 7g protein.

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