Dark Chocolate Raspberry Ricotta Scones

photo

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)

photo[4]

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.

photo[1]

 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.

photo[2]

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).

photo[5]

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.

photo[6]

Bake  for 15-20 minutes at 425 degrees F.

photo[3]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s