I’m addicted to carbs in the form of doughy, buttery, goodness. I can’t help it. I’m a bread lover. I admit it.
Whew! Glad I got that out. Now what my confession is live and in living color, I want to talk about the goodness that is: Honey Ricotta Scones.
A Scone… According to the innawebs, a scone is a sometimes sweet, biscuit like cake.
I’d say a scones and biscuits are siblings. They have the same parents, made up of the same DNA but have two different takes on life. The other day I embarked on a test of scones using items I had in fridge and pantry. Honey Ricotta Scones were birthed. Sweet and Savory are paired up in this recipe, and they work so well together. Bread+ Ricotta+ Honey= magic. Grab the recipe below.
- 2 Cups all-purpose flour + dusting (White Lilly is my go to)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 Cup Ricotta Cheese
- 2 Tablespoons Chilled Shortening
- Half Stick Chilled, Diced Butter
- 3/4 Cup Buttermilk
- Honey to Drizzle
- Preheat oven to 425 degrees F
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the shortening and butter until the mixture resembles coarse meal.
- Fold in Ricotta Cheese
- Gradually stir in milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface.
- Shape and fold dough to combine.
- Cut scones with a knife or biscuit cutter of your choice. I typically get about 8 scones in one batch.
- Place scones into a Cast Iron Skillet
- Bake for 15 to 22 minutes in the preheated oven, or until golden brown.
- Drizzle with honey.
- Serve and Enjoy!
Thanks for reading!
Love God, Love People, Eat Good!