Ricotta Blueberry Scones

Ricotta Blueberry Scones with Lemon Zest Glaze                                               


2 cups of all purpose flour

⅓ cup of granulated sugar

¼ tsp of salt

1 TBSP baking powder                                                                                           

1 stick of butter

½ cup heavy cream

1 egg

¼ cup ricotta-whole milk

2 ½ tsp vanilla

1 ½ cups of fresh blueberries 


Zest of 1 lemon

1 cup powdered sugar

2 TBSP milk

1 ½ tsp vanilla


Whisk sugar, flour, baking powder and salt.  Cut in the butter with a pastry cutter until it is crumbly.  In another bowl mix your wet ingredients,  the egg, heavy cream and the vanilla.  Add the wet ingredients to the dry and stir in the blueberries.  Form a ball.  Add flour to the counter top.  Press dough into a circle about ¾ inch thick.   Cut the dough into 8 triangles. Place on a parchment lined baking sheet.  Leaving a few inches in between each scone.  Refrigerate the scones for 15 minutes.  Preheat the oven to 375. Cook for 20 to 25 minutes.  Remove and let cool completely.  Whisk together the ingredients for the glaze.  Drizzle on top of the scones. 

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