4/28/2014

raspberry ricotta scones

Yum

I'm often taking notes. If not physically jotting them down, than always tucking them away in my head. I'm storing bits of information to save for later use, and when I'm without a pen and paper (not often, really), you may find me somewhere later that same day asking myself, "What was that thing I wanted to write down?" This is how I end up with a lot of nonsense scribbled onto Post-It's and old envelopes. You get the idea.


However, when I'm taking notes on food, mental or otherwise, I almost (ALMOST) never forget. So if you mention your favorite dish or the amazing cake you had for your 10th birthday party, I will probably remember. Food notes just seem to stick.

So when a dear co-worker announced that she'd be parting ways, and since I had squirreled away that she was an ├╝berfan of raspberries, I had to make my own take on these raspberry ricotta scones. Sweet breakfast pastries have been knowing to make goodbyes only mildly easier, and they certainly couldn't sum up the honor it's been to work with this person, but nonetheless: scones were coming to the office.


I've never had a whole lot of luck with scones, to be honest. They tend to be about timing, and can pretty easily get over-mixed and become tough. The beauty of these, however, is the addition of ricotta and cream which negate any chance of a too-chewy scone. Sorry, vegans. I'll get you next time.

For this recipe, you'll need:

1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 cup raspberries (fresh or frozen can work)
3/4 cup part-skim ricotta
1/3 cup heavy cream


Okay. Start by preheating your oven to 425 degrees. In a large bowl, whisk together both flours, baking powder, sugar and salt. Using a pastry blender, add your butter (I find it easier to cut the butter into cubes first, but either way will work) into the flour mixture. This will take a bit of doing, but keep going until the butter is broken down into smaller pieces (still having some small-ish chunks is totally okay and delicious). Next add your raspberries and use the pastry blender to incorporate. Don't be afraid to break them down, as with the blender you will find this to be unavoidable. It actually makes for a very pretty, pink scone. Nothing wrong with that.


Next, using a spatula, add your ricotta and your cream and stir until your mixture starts to come together. Transfer (quickly) to a well-floured surface and knead into a more consistent dough --- without overdoing it, of course --- a few swift movements and then quit should be all you need. Or knead. Get it?


Flatten the dough into an slightly imperfect square (about 7 inches long/wide and 1 inch high). Using a pastry cutter (one of my favorite kitchen tools), divide the dough into even squares. Depending on the size of your scones, this is really up to you. I'm not sure what I ended up with in total (though I did make my square a tad flatter than I should have), but small cute scones make it easier to have more than one. Per sitting. Just saying.


Transfer to a parchment lined baking sheet. If you're feeling so inclined, quickly brush with a little extra cream to give them a pretty sheen --- who doesn't like that? Bake for about 15 minutes or until slightly brown around the edges.

Listen --- I don't mean to brag. I really don't. But not only are these the only scones I've ever successfully pulled off, they are one of the best baking results I've ever achieved. Who knows what that is, other than that Deb's a genius (duh), the love that went into their existence or you know. All that butter and cream couldn't hurt. Amazing. I had two right out of the oven and the only reason I stopped myself from having a third is because I had to have at least a handful to take to work.

Let's ease more pain via breakfast. (We miss you already, D!)