4 cups all-purpose flour
3/4 cup granulated sugar, plus more for sprinkling on top of scones
2 tablespoons baking powder
1 teaspoon kosher salt
1 tablespoon lemon zest
2 tablespoons lemon juice
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small cubes
3/4 cup ricotta, drained
2/3 cup heavy cream, plus more for brushing on top of scones
2 large eggs, cold
1 pint fresh blueberries
Lemon drizzle (optional)
1 cup powdered sugar
1-2 tablespoons fresh lemon juice
In a small bowl, mix the egg, ricotta, lemon juice and cream together then put into the fridge until needed.
In the bowl of a food processor fitted with the chopping blade, pulse together the dry ingredients and lemon zest.
Add the cubed butter and pulse about 10 times. You still want to see little pea sized cuts of butter in the mixture.
Transfer the mixture into a large mixing bowl, then take the ricotta mixture out of the fridge and pour it into the dry ingredients. Use a fork to start the mixing process, then add the blueberries and continue mixing lightly with your hands. Turn out onto a cold surface and start folding the dough onto itself until it is nicely mixed and has formed a ball. Make sure you work quickly so that your hands don’t warm the butter too much. If you feel that the dough has gotten too warm, put it into the freezer for a bit so the butter can cool down again.
Once the dough is ready, cut it in half and form 2 balls of dough. On a floured surface, gently pat each ball into a 6” diameter. Cut each dough into 6 triangles (8 if you want smaller scones). Line the scones on a parchment lined baking sheet and put the sheets in the freezer for about 15-20 minutes. If you have no room in the freezer, you can put
Before putting the scones into the oven, brush with cream, then sprinkle with sugar.
These scones will take about 15-20 minutes to bake, they are done when a toothpick inserted into the center comes out clean.
Once out of the oven, put onto a cooling rack and allow to cool.
Optional Lemon drizzle:
In a bowl, mix the powdered sugar and lemon juice together with a fork until it has the consistency of corn syrup. You want it thin enough to drizzle over the scones but thick enough for the drizzle to hold its shape.
Drizzle over cooled scones using a fork, make sure they are not hot.
Note* These scones can be frozen for up to 3 weeks. To do so, put them into the freezer on a sheet tray and once they are solid, put them into an airtight bag. On the day of baking, follow the normal instructions to top with sage and cream, bake for about 30 minutes but start checking at 20 minutes.