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Blackberry Ricotta Oatmeal Scones

1/2 c. unbleached white flour
1 1/2 c. ground oatmeal
1 T. baking powder
1/4 c. sugar
1/2 t. salt
6 T. unsalted, cold butter
1 c. fresh blackberries
3/4 c. ricotta cheese
1/3 c. heavy cream

Preheat oven to 425 degrees. Spray a large baking sheet or line with parchment paper. In a large bowl, combine flours {take oatmeal and place in food process or blender until it makes fine crumbs}, baking powder, sugar and salt.

With a pastry blender or fork, cut butter into flour mixture until fine pea-sized chunks form. Toss in the blackberries to combine. With a spatula add in ricotta and heavy cream and stir together to form a wet dough. Tranfer dough to a floured surface and pat into a 7-inch round and 1-inch high circle. With a sharp knife cut into triangles.

Transfer scones to the baking sheet and bake for 15 minutes or until lightly golden around the edges. Allow to cool.

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