Ricotta Drop Scones
Scones are one of my favorite things to bake because they’re so fast and easy and the end result is always amazing. I love having a good scone with my coffee in the morning, it’s just the perfect way to start the day. These scones I’ve whipped up today use tangy rich ricotta as their base, and are studded with raisins and pecans. If you haven’t been taken in by the scone fantasy yet have I mentioned the orange ricotta spread that we smother these little treats with?
Scone Lovers Unite
Don’t be scared of scones, making them or eating them. This easy recipe gets its name from the cooking method we will use later, which includes dropping the batter onto our baking sheet. They’re such a filling little breakfast that won’t leave you feeling sugar buzzed or carb sluggish for the rest of the day. This hand held treat is so loaded with flavor and wonderful texture that I’m sure you’ll be craving this recipe for years to come.
Ingredients In Ricotta Drop Scones
Raisins – Any kind you like, white raisins tend to be a bit sweeter than dark so keep that in mind. Orange juice – I’ll forgive you if you use store bought but fresh pressed really sets this recipe off. Ricotta – Creamy and smooth, rich and tangy, ricotta is such a flavorful ingredient in baked goods. Sugar – Brown sugar to develop that rich molasses flavor, it’ll compliment the pecans perfectly. Pecans – Speaking of pecans, be sure to chop them up roughly before including. Vanilla – Our baked goods flavor enhancer. Buttermilk – We want a liquid addition that adds both tenderness to our recipe but also tang. Orange zest – It’s important to be sure that citrusy note carries all the way through our Ricotta Drop Scones. Oil – Be sure to use something flavorless like vegetable oil to keep our scones moist. Flour – All purpose is all we need today. Baking powder – Our leavening agent in these scones to ensure they’re tender with volume. Salt – Necessary in all baked goods. Egg – Just one egg beaten is all we need.
How To Make Ricotta Drop Scones
Tips For Making The Best Scones
Storing Leftover Ricotta Drop Scones
Since these scones contain dairy, store them in the fridge for up to 3 days. These can also be easily frozen! Freeze for up to 3 months. Wrap them in plastic wrap individually then place them in a ziploc bag. The spread will not freeze well but it will last in the fridge for 3 – 4 days.
Craving More Breakfast Treats? Try These Recipes:
Banana Buzz Scones Lemon Blueberry Scones Lemon Buttermilk Scones With Lemon Glaze Strawberry Chocolate Chip Cookies Apple Cinnamon Scones Classic Pancakes Easy Waffles Banana Fritters Pancake Muffins
