Classic and crumbly, these tender scones are made with sweet ricotta cheese and loaded with juicy blueberries!
I have been craving fresh blueberries like crazy lately! After eating a few cartons by the handful (they’re finally juicy, plump, and on-sale where we live!), I decided to toss the remaining two cartons into a batch of scones. I also decided to toss some Italian ricotta cheese and fresh lemon zest into the scone batter. Best move(s) I’ve made all week, my friends!
These scones baked up to be complete winners!
MY RECENT VIDEOSThey smell AMAZING baking up in your oven and emerge perfectly golden on the outside, dreamily tender on the inside, and exploding with berries in every bite! Pretty much all of the things you want/need/gotta have in a blueberry scone. Win.
These blueberry ricotta scones are exceptionally simple to make and are sure to perk up any breakfast, brunch, or dessert spread. You can also make them a few hours ahead of time – just glaze right before serving. Make ahead treats always get extra brownie points in my book!
These scones also freeze great (minus the glaze!). I like to pull one out of the freezer in the morning and enjoy it with my coffee as a quick and delicious breakfast treat. Enjoy! xoxo
Blueberry Ricotta Scones
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 1 teaspoon lemon zest
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg, beaten
- 1/2 cup (Whole Milk) Ricotta Cheese
- 3 tablespoons Whole Milk
- 8 ounces blueberries, fresh or frozen (If using frozen, do not thaw first)
- For the egg wash:
- 1 large egg, beaten
- 1 teaspoon milk or water
- 2 tablespoons sugar, for sprinkling
- For the (optional) lemon glaze:
- 2 tablespoons fresh lemon juice
- 3/4 cup confectioners sugar
Instructions
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl mix together flour, salt, baking powder, baking soda, sugar, and lemon zest.
- Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
- In a small bowl, whisk together the egg, ricotta cheese, and milk, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
- Add in the blueberries and gently fold them into dough with a spatula - don’t worry if some of the berries break up a bit.
- Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
- Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
- Bake for 18-20 minutes, or until the tops are lightly golden brown.
- Cool for about 10 minutes, then make your glaze.
- For the glaze:
- In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.
Those scones are perfection, friend. I totally am craving blueberries now, too!
Thank you sweet friend <3
Very good. I did not cut them before I baked them. Patted them out on parchment paper. Scored them with a knife and baked.
Hi Joanne. So happy you enjoyed the scones! And thank you for letting us know your adaptions worked out 🙂
FYI–It really does not work. I tried up this morning. Baked it for 40 minutes. The center us still raw, but the bottom was getting too brown, so I went ahead and pulled it out. We ate what was cooked and it was delicious. I will make this again, but I will separate them next time.
i just bookmarked this after my tummy just did a gol (growl out loud)! WIll make it, and report to you how it came out! yours looks so heavenly! have all these ingredients except the ricotta milk! cant wait to make it! xO!
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Thank you, love! Ricotta is cheese and usually found in the dairy aisle 🙂 xo
Mmmm, yes to bluebs! I love how fluffy and tender these ricotta scones look. Pinning!
Thank you, lovely! <3 xo
These scones look perfect! I love the blueberry addition and that icing looks amazing! Definitely gotta try these out! 😀
Thank you, Jess! I hope you love them as much as we did 🙂
Those look SO good. And scones are way better than muffins.
Surprisingly, I’ve never made scones at home. These blueberry ones look amazing. They’d be perfect with a cup of coffee and a spoonful of lemon curd. I definitely think I’ll be making these soon. Blueberry season isn’t until late July in Connecticut, but until then, I’ll have to find some in the grocery store.
Blueberries on sale? Color me jealous. I’m still waiting for that to happen! I’ve never actually tried blueberries in my scones, but now that you’ve said it, it all makes sense. Especially since scones are crumbly and blueberries are plump and juice and amazing. Yum! Thanks for sharing!
Cannot remember exact name or store but you can get phenomenal wild Maine blueberries in big bag at COSTCO or Sam’s Club. Wonderful.
You know, These would be perfect for breakfast in my house. Pinned!
Thank you, Layla! The are definitely wonderful for breakfast and brunch. <3 xoxo
these look SO flaky and lovely, dying for one!!! the ricotta must have really enhanced the texture too, I love how fluffy it makes food 🙂 this is brunch perfect!
You’re so sweet, C! <3 Thank you love!
Yay for scones and blueberries!! I’ve put ricotta in muffins before and loved it but I really need to try it in scones – they look fantastic!
Oh my word! I love everything about these scones!!!
What a great idea to use ricotta in scones! I’m also a big fan of blueberries and think they would be a great combo! Can’t wait to give make these!!
These look amazing – Can you make ahead and bake before serving?
How long do they last in the fridge?
Hi Anne. Scones are best eaten on the first day, but they can last for up to 3 days in the fridge 🙂
Thanks for the quick reply! It seems like your scones didn’t last a day though… We ate everything lol. Great recipe!
OMG! these look so yummi! I am so making these, as well as your blueberry ricotta cake. I am addicted to blueberries but where I live I can only get hold of dried blueberries >( I will post pics of the outcome.
Hi Claudia! Thank you for the sweet comment 🙂 Do you have frozen blueberries available where you live? If so you could use them in place of the fresh berries.
The scones are amazing! Making them today the second time. Thank you so much for sharing this recipe.
Hi Olena. That is great news 🙂 Thank you so much for taking the time to let me know!
Made these today to bring to our Blueberry Festival Block Party. They were gone in a flash so I came home and made another batch for us. I had to try one…delish!!!! They make the house smell incredible while cooking!
Guess what! I have ricotta in the fridge! Woohoo
I’m going to make these in the morning. I might adjust it a bit as I don’t have blueberries.
Yay! I have made these with cranberries and chocolate chips… so if you have either of those, I highly recommend them as a substitute 😉
I didnt have all purpose flour so I used self rising instead and omitted the salt baking powder and soda came out delicious I would make again first time making scones. Lemon and Blueberries OH YEAH!
So happy these were a hit, Angelia! And thank you for letting us know your adaptions – always helpful for your fellow readers 🙂 xoxo
YUM. Made these today. I found the dough much too dry and could not get it to shape so I kneaded in about 1/4 cup of condensed milk. OH. MY. SANTA. …SO good. Thank you. Oh, and I used frozen berries and they are plum and delish!
Hi Mary! So happy your scones were a hit 🙂 Thank you for letting us know!
If you were to make half the recipe how would you suggest doing so?
Hi Martia. I do not recommend halving this recipe, as I’ve never tried, and I don’t think it would work out.
I just tried this recipe (halved) and it came out absolutely amazing! Instead of trying to halve the egg, I just used the yolk. They are the best scones ever – super soft and fluffy, not overly sweet, with crusty edges. Thanks so much for the awesome recipe – I can’t wait to make them again!
I ended up with 8 very large (but super yummy) scones. Next time I might try to cut 10-12 scones out of the dough, they puffed up two sizes in the oven!
Can you make the night before and refrigerate dough and bake in the morning?
I made these for my husband to take to work and they were a hit! Thanks !!
I made them as part of a Pinterest challenge: http://peterberries.com/pinterest-challenge-30-week-3-update/
Thanks again for sharing… I will definitely be making these again!
I made these light and airy scones this morning. I will be making these again as it was easier that I thought. Thank you!
So happy to hear it, Donna!
I just found this recipe a few days ago. I used strawberries because I did not have blueberries. They were a big hit at a church breakfast. I made 3 batches. I never triple a recipe.
This was so easy and amazing! This was my first time making scones too!
I’m just starting my blog and hope it’s okay to link back to this recipe.
Made these for the first time this morning. They look beautiful and taste even better! I will be making these again! I love the options of different fruits and chocolate chips. thanks for posting this receipe
Question I like the idea about freezing them. Do I bake and then freeze or do I freeze the raw dough and then bake when I want it?
A couple of issues. The dough was extremely crumbly, and dry. So much so it was very difficult to shape it properly. Also, because it was so dry, the end result ended up being very dry as well. And also flavorless. It basically tasted like flour with MAYBE a hint of blueberry. I didn’t get any hints of sugar or the lemon. I compared this recipe to several others and it did require more flour than others and also had less milk. If this recipe had the right balance of flavors and texture, I’m sure it would be fantastic but unfortunately it did not make the cut
They come out fairly unsweet so if you want them to be sweet on their own, use a lot of glaze or crust them with a lot of sugar. We used low fat cottage cheese and it was still great. Thanks for the recipe, will make again