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Fluffy Blueberry Ricotta Scones with Lemon Glaze

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These tender, fluffy scones combine creamy ricotta, juicy blueberries, and a bright lemon glaze for a quick and easy breakfast or brunch treat that comes together in under 30 minutes.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1/2 cup granulated sugar (100g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter (85g), cubed
  • 3/4 cup whole milk ricotta cheese (180g)
  • 1/3 cup heavy cream (80ml)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (150g)
  • Zest of 1 lemon
  • 1 cup powdered sugar (120g), sifted
  • 2 to 3 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
  3. Cut in cold cubed butter using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter pieces.
  4. In a separate bowl, whisk together ricotta, heavy cream, and vanilla extract until smooth.
  5. Pour wet mixture into dry mixture and stir with a spatula until just combined (dough will be shaggy and slightly sticky).
  6. Gently fold in blueberries with as few strokes as possible.
  7. Turn dough onto a lightly floured surface, gently pat into a 3/4-inch thick circle, and cut into 8 wedges.
  8. Place wedges on prepared baking sheet about 2 inches apart. Brush tops with extra cream if desired.
  9. Bake for 15 to 18 minutes until edges are golden brown and a toothpick inserted in center comes out clean or with moist crumbs.
  10. Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  11. While scones cool, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
  12. Drizzle glaze over warm scones. Let set for about 5 minutes before serving.

Notes

Keep all ingredients cold for best texture. Do not overmix dough. If using frozen blueberries, do not thaw them first. For a golden crust, brush tops with cream before baking. Scones are best served warm within an hour of baking.

Nutrition

Keywords: blueberry ricotta scones, lemon glaze, easy scone recipe, fluffy scones, breakfast scones, brunch recipe

Find it online: https://emacrave.com/fluffy-blueberry-ricotta-scones-with-lemon-glaze-best-easy-recipe/