raspberry ricotta scones

raspberry ricotta scones 7

I’ve largely gotten out of my scone phase from a few years ago. Back then, I was making a new scone recipe almost once a month. One batch of scones, frozen before baking, would last a couple weekends, which made for some wonderfully relaxed weekend mornings, with nothing to do but turn the oven on, transfer the frozen scones to a baking sheet, and boil water for the French press. Twenty minutes later, I’d sit down with a scone, a mug, and a food magazine.

raspberry ricotta scones 2

The problem with this scenario is that there’s very little nutrition in a scone. I’m not against a little butter for breakfast, but as we’ve become more active lately, we require breakfasts that fill us up and provide energy. I don’t want to imagine Dave on one of his weekly racquetball marathons with nothing but butter, flour, and sugar for fuel.

raspberry ricotta scones 3

On quiet mornings when we don’t have a busy day ahead though, scones hit the spot. And this one is even better, because it does have some extra health benefits from protein-rich ricotta and fiber-rich whole grains. Moreover, this is one of the best scones I’ve ever made.

raspberry ricotta scones 4

I’ve admittedly become more and more enamored with whole grains and the nutty depth of flavor they add to baked goods, and this was a perfect example of how a portion of whole wheat flour isn’t a sacrifice to be made for health reasons, but an improvement in flavor. I think this recipe has me headed toward another scone phase.

raspberry ricotta scones 5

One year ago: Corniest Corn Muffins
Two years ago: How to adapt any bread to be whole wheat
Three years ago: Lemon Cup Custard
Four years ago: Spaghetti and Meatballs

Printer Friendly Recipe
Raspberry Ricotta Scones (slightly adapted from Smitten Kitchen)

Makes 9

Baked scones are best fresh out the oven. If you want to make these in advance, form and cut the scones, then transfer the unbaked scones to a ziploc bag to freeze. There’s no need to defrost before baking, but you will need to add a few extra minutes to the baking time.

I used whole wheat pastry flour, which I prefer in quick breads. But if you only have regular whole wheat flour, I’m sure it will be fine.

¾ cup (6.5 ounces) whole milk ricotta
⅓ cup heavy cream
1 cup (4.8 ounces) whole wheat flour
1 cup (4.8 ounces) all-purpose flour
1 tablespoon baking powder
¼ cup (1.75 ounces) granulated sugar
½ teaspoon table salt
6 tablespoons (¾ stick) cold unsalted butter, cubed
1 cup (4.75 ounces) raspberries, fresh or frozen

1. Adjust a rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicone mat. In a large measuring cup, combine the ricotta and heavy cream.

2. Combine the flours, baking powder, sugar, and salt in the food processor. Add the butter and pulse until the butter is cut into pea-sized pieces. Add the raspberries and pulse a few times to break them down. Add the ricotta mixture; pulse just until the dough is evenly moistened but still looks crumbly.

3. Transfer the dough to a work surface and pat into a ball. Knead the dough a few times, then pat it out into a 7-inch square that is about 1-inch thick. Cut the dough into 9 squares.

4. Transfer the scones to the prepared baking sheet. Bake until golden brown around the bottom edges, 16-20 minutes. Transfer the scones to a wire rack and cool about 10 minutes before serving.

raspberry ricotta scones 8


  1. They sound and look wonderful. Like that you incorporated whole wheat flour into this yummy treat and the raspberries give it such a pretty color!

  2. So eloquently written. I couldn’t agree more about scones or whole wheat flour. Between the raspberries and the ricotta, I want my weekent to consist of these scones + coffee + food magazine!

  3. Kelsey says:

    Bridget, these look wonderful. I love scones for breakfast on relaxed weekends, just like you. I have a feeling theses will be in our future!

  4. Thanks for a great way to use frozen raspberries.

  5. sarah says:

    Oh these look yummy.. Not a raspberry fan, but strawberries or blueberries should be good in here too. Love the protein. 🙂

  6. And I appreciate the energy for my racquetball marathons! I also appreciate the after r-ball beer with the guys 🙂

  7. Karin says:

    Yikes! I made these and although the flavor was amazing, the dough was next to impossible to work with. It was WAY to wet, even for a scone! I needed to add at least another 1/2 cup of flour just so I could touch the dough without it clinging to my hand.

  8. Karin says:

    …and then I read that you’re in New Mexico. I made these on a rainy morning in Tennessee. Definitely needed to either reduce the liquid or add some more flour. I’ll surely make them again with a few adjustments for our humidity levels 🙂

  9. bridget says:

    Karin – Deb from Smitten Kitchen, who wrote this recipe initially, warned that the dough is very wet, but I did not have that problem. You’re right, my doughs often seem drier than recipes indicate, and I’m sure it’s due to living in the desert.