Before I start talking about the recipe, I first have to talk about where I got it from. The Smitten Kitchen is probably the best food blog I've ever read. The fantastic thing about Deb's blog, and now her cookbook, is that everything is delicious. It is more on the time-consuming side of recipes for the most part, but it is SO worth it. I'm never disappointed.
So, after reading the blog faithfully, Deb announced that she was releasing a cookbook. I was ecstatic. I ordered the book in February, knowing full well I would have to wait until November to receive it. But oh is it worth it! I've begun to inch my way through the book, making everything from Linguine with Cauliflower Pesto to this delicious breakfast food.
Here is your treat for today. If you are looking for a good Saturday breakfast food, look no further. These scones are rich without being overpowering and have the slight hint of sweetness without tasting more like a cake than a breakfast food. I modified a few ingredients to make it healthier and easier. Enjoy!
THE cookbook. I highly recommend it
All the basics - flour, sugar, baking powder...
Luckily, you can get fresh raspberries even late in the fall. They're pricy, but so worth it
I mean, it's not TOTALLY healthy, but we can pretend, right?
Ignore that I've already eaten some. My husband had to remind me to take a picture of the finished product before chowing down
Whole-Wheat Raspberry Ricotta Scones
Adapted from The Smitten Kitchen Cookbook
1 cup whole wheat flour
1 cup all-purpose flour
1 Tablespoon baking powder
3-4 tablespoons sugar (I used 3, my husband could have gone for 4)
1/2 teaspoon salt
5 tablespoons cold butter
1 cup (6 oz) raspberries (please do not use frozen)
3/4 cup part-skim ricotta
1/4 cup 2% or whole milk
Preheat oven to 425 degrees. Line a baking sheet with greased aluminum foil.
In a large bowl, stir together flours, baking powder, sugar, and salt. Cut the butter into small pieces with a knife, and work it into the flour mixture with your hands until the dough has the texture of coarse meal (see picture above)*. Quarter the raspberries and stir them into the dough.
Stir in the ricotta and milk with a spatula. Knead the dough with your hands in the bowl until it is a big lump of dough. The squishier the raspberries are, the better. In my opinion.
Flour your counter or a cutting board, and place the dough on it. Pat the dough down until it is about 1-inch thick. Cut the dough into 9 squares (or do like I did and just cut it into however big of a scone you want). Transfer the squares to your baking sheet and bake for around 15 minutes. They should be slightly golden. Cool them for about 5 minutes while eating. Enjoy with a warm cup of tea.
*If you have a pastry blender, which I do not, you can use it to cut up the butter and the raspberries, rather than doing it by hand.
