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Raspberry Ricotta Rosemary Scones 

  • Author: Misfits Market


  • 8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes
  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 2 tablespoons baking powder
  • ¾ teaspoon salt
  • 1½ cups raspberries or strawberries, roughly chopped
  • 1 cup whole milk ricotta
  • ½ cup chilled heavy cream, plus more for brushing
  • 3 tablespoons turbinado (coarse) sugar, for garnish


  1. Preheat oven to 425 degrees. Freeze butter for 10 minutes before using.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. Quickly cut butter and then use your fingertips to blend the cold butter into the dry mixture until it resembles a coarse meal (no pieces bigger than the size of a pea).
  4. Use a fork or a wooden spoon to mix the raspberries and rosemary into the flour-butter mixture.
  5. In a measuring cup, mix together ricotta and heavy cream. Create a well in the center of the dry ingredients and pour in the cream mixture. Working from the center outward, combine wet and dry ingredients with a fork or wooden spoon. Flour should look saturated but it’s okay if there are still some dry spots. Don’t overmix—you want the butter to remain chilled!
  6. Transfer the dough and any loose floury bits to a lightly floured surface. Quickly knead the dough until it comes together fully, and then flatten with the palms of your hands to form a 1-inch thick square. Cut the dough into quarters and stack each quarter on top of each other. Press the dough back into a 1-inch thick square and repeat one more time to help create layers.
  7. With your palms, flatten the dough into a ¾-inch rectangle. Use a lightly floured 2-inch (or 2½-inch) cookie cutter to cut out scones, and then place them onto a parchment-lined baking sheet. Reroll dough scraps once to cut out more scones.
  8. Place the scones in the freezer for 10-15 minutes, which will help the scones firm up and retain their shape during baking. Brush the tops of scones with extra heavy cream and sprinkle with turbinado sugar to finish.
  9. Bake until the scones are golden brown and the bottoms lift easily, about 17-25 minutes. Let scones cool before serving.