One of my favorite cookbooks in recent memory is Deb Perelman’s “The Smitten Kitchen Cookbook.”
It’s filled with fabulous, craveable recipes, all of which are eminently doable.
And that’s good news, especially for Mother’s Day! Mom will love everything about these whole-wheat raspberry-ricotta scones, which are a little fruity, a dollop of healthy, and a whole bunch of delicious. Serve them warm with butter and jam, a fresh pot of coffee, and lots of love.
Whole Wheat Raspberry Ricotta Scones
From “The Smitten Kitchen Cookbook” by Deb Perelman (Alfred A. Knopf, 2012)
Makes 9 2” scones
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder (preferably aluminum free)
- 1/4 cup sugar
- 1/2 teaspoon table salt
- 6 tablespoons unsalted butter, chilled and cut in cubes
- 1 cup fresh raspberries
- 3/4 cup whole-milk ricotta cheese
- 1/3 cup heavy cream
1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper (or a silicon sheet, if you have one).
2. In the bottom of a large bowl, whisk flours, baking powder, sugar and salt together. Add cold butter and cut into flour mixture with a pastry blender, until the biggest pieces are the size of small peas. Toss in the raspberries, and use the pastry blender again to break them into half- and quarter-size chunks.
3. Using a flexible spatula, add ricotta and heavy cream to the butter mixture and stir them in to form a dough. Use your hands to knead the dough gently into an even mass, right in the bottom of the bowl.
4. Transfer dough quickly to a well-floured surface, flour the top of the dough, and pat it into a 7-inch square, about 1 inch high. With a large knife, divide dough into 9 even squares.
5. Transfer to prepared baking sheet with a spatula. Bake scones for about 15 minutes, until lightly golden at the edges. Cool in the pan for a minute, and then transfer to a cooling rack.