Side Pannel
Chocolate Orange Ricotta Scones
Chocolate Orange Ricotta Scones
- Recipe Submitted by maryjosh on 10/12/2016
Ingredients List
- 2 cups (240 grams) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Zest of 1 large orange
- 6 tablespoons cold butter, cubed
- ½ cup (85 grams) chopped dark or bittersweet chocolate
- ¾ cup (170 grams) whole milk ricotta cheese
- ⅔ cup (165 ml) heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup (227 grams) powdered sugar, sifted
- 2-3 tablespoons fresh orange juice
Directions
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
In a large bowl combine the flour, sugar, baking powder, salt and orange zest. Add the cold butter and cut into the dry ingredients with a pastry blender until roughly the size of peas. Mix in the chocolate chunks.
In a separate bowl whisk together the ricotta cheese, cream and vanilla. Add to the flour mixture and use a spoon or spatula to gently fold the mixture together until it comes together into a ball. It's okay if some dry bits remain.
Dump out onto a lightly floured surface and form into a large disk about 2 inches high. Cut disk into 8 wedges and place on prepared sheet pan. Bake until the bottoms are golden, about 15 minutes. Let cool.
Whisk together the powdered sugar and enough orange juice to make a thick but pourable glaze. Drizzle over scones and let set for 15 minutes before serving. Scones are best the day they are made but will keep in an airtight container at room temperature for 2-3 days.
In a large bowl combine the flour, sugar, baking powder, salt and orange zest. Add the cold butter and cut into the dry ingredients with a pastry blender until roughly the size of peas. Mix in the chocolate chunks.
In a separate bowl whisk together the ricotta cheese, cream and vanilla. Add to the flour mixture and use a spoon or spatula to gently fold the mixture together until it comes together into a ball. It's okay if some dry bits remain.
Dump out onto a lightly floured surface and form into a large disk about 2 inches high. Cut disk into 8 wedges and place on prepared sheet pan. Bake until the bottoms are golden, about 15 minutes. Let cool.
Whisk together the powdered sugar and enough orange juice to make a thick but pourable glaze. Drizzle over scones and let set for 15 minutes before serving. Scones are best the day they are made but will keep in an airtight container at room temperature for 2-3 days.
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