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Sunday Favorite: Whole Wheat Blackberry Ricotta Scones Recipe

Entry #1897, December 2, 2012


Now here’s a recipe that will make you love blackberries more than ever. Just imagine a blackberry in a scone. Well, you don’t have to imagine anymore. Try this whole wheat blackberry ricotta scones recipe and you will definitely include this in your holiday menu list. Thanks 100 Cookbooks for the great recipe!

Whole Wheat Blackberry Ricotta Scones Recipe


Who doesn’t love delicious scones?

All images and recipe via 100 Cookbooks


  •     1 cup (120 grams) whole-wheat flour
  •     1 cup (125 grams) all-purpose flour
  •     1 tablespoon (15 grams) baking powder, preferably aluminum-free
  •     1/4 cup (50 grams) sugar
  •     1/2 teaspoon fine grain sea salt
  •     6 tablespoons (3 ounces or 85 grams) unsalted butter, chilled
  •     1 cup (4 3/4 ounces or 135 grams) fresh blackberries
  •     3/4 cup (190 grams) whole-milk ricotta
  •     1/3 cup (80 ml) heavy cream
ricotta_scone_recipe idea

Try this Ricotta Scone recipe


  1. Preheat your oven to 425F / 220C degrees. Line a large baking sheet with parchment paper.
  2. At the bottom of a large and wide bowl, whisk flours, baking powder, sugar, and salt together.
  3. With a pastry blender: Add the butter – no need to chop it first if your blender is sturdy, and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in the blackberries, and use the blender again to break them into half-and quarter-berry-sized chunks.
  4. Without a pastry blender: Cut the butter into small pieces with a knife, and work the butter into the flour mixture with your fingertips until the mixture resembles coarse meal. Roughly chop the blackberries on a cutting board, and stir them into the butter-flour mixture.
  5. Both methods: Using a flexible spatula, add the ricotta and heavy cream to the butter mixture and stir them into form dough. Then use your hands to knead the dough gently into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough.
  6. With as few movements as possible, transfer the dough to a well-floured counter or surface, flour the top of the dough, and pat it into a circular disk about 1-inch high. With a large knife slice into six equal wedges. Transfer the scones to the prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until they are golden at the edges Cool on the pan for a couple minutes before transferring to a cooking rack. Allow to set and cool a bit before eating.

Take your first bite and savor the delicious taste of the whole wheat blackberry ricotta scones. This appetizing scone is ideal for any occasion especially these coming holidays.

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