RICOTTA CHEESE SCONES
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
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
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
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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