Dark Chocolate Raspberry Ricotta Scones


These scones are a TRUE GIFT from me to you. Dark Chocolate. Raspberries. Ricotta. I even snuck in a shnub of whole wheat flour . They are just everything. MAKE THEM.

From Travelynn Eats (aka an angel for sharing this recipe)


You’ll need:

1.5 cups flour
0.5 cups whole wheat flour
1 tablespoon baking powder
0.5 tsp salt

6 tablespoons butter (cut in medium dice)
1 cup frozen raspberries
1 cup ricotta
1/3 cup buttermilk
0.5 cup dark chocolate chunks (or chips)

In your food process combine flours, baking powder, sugar, salt and butter and blend until it’s crumbly.


 Add the frozen raspberries and pulse until this is about the prettiest thing you’ve ever seen.  Pour into a large bowl and add ricotta and buttermilk. You now have the beginning of a beautiful scone.   And you’ve ensured it will be light and moist from the ricotta and tangy from the buttermilk. Winning.  Combine (barely) and then add in the chocolate.


Flour the hell out of your counter and dump the dough onto it. It will be WAY messy (as many good things are). Shape into a rectangle and cut into your desired shapes (I don’t know why I find it IMPOSSIBLE to make uniform shapes not that it matters when you are dealing with this kind of deliciousness).


Line a baking sheet with parchment paper and assemble your scones. I would use a spatual to move from board to sheet as this is a very wet dough.


Bake  for 15-20 minutes at 425 degrees F.


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