Best 2 Ricotta Cheese Scones Recipes

RICOTTA CHEESE SCONES

Steps:

• Preheat oven to 350F degrees, and spray a baking sheet with non-stick cooking spray.
• In a small bowl, combine ricotta cheese, egg, milk and cinnamon.
• Mix well with a fork until well combined and not very lumpy.
• (Do not mix until all lumps disappear).
• In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
• Cut in shortening until mixture resembles coarse cornmeal.
• Stir in cheese mixture lightly, then combine quickly.
• Be careful not to overmix, knead no more than 10 times.
• You may need to add another tablespoon of milk depending on your flour, dough should be slightly sticky and shiny.
• Place on the baking sheet, and pat into 3/4 inch thickness.
• Cut round into 6 wedge-shaped pieces.
• Move scones so they are not touching, and dust with sugar and cinnamon.
• Back 15-20 minutes, or until browned.

RICOTTA SCONES WITH RHUBARB-ORANGE COMPOTE

Steps:

• In a small saucepan, combine the sugar, cornstarch and orange juice until smooth. Stir in rhubarb and orange. Bring to a boil; cook and stir until thickened and rhubarb is tender. Remove from the heat; cool., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream, cheese and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with sugar and cinnamon. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.