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Classic and crumbly, these tender scones are made with sweet ricotta cheese and loaded with juicy blueberries! If you’re a blueberry lover, you have to try these blueberry ricotta scones!!!
Blueberry Ricotta Scone Recipe
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!
How to Make Blueberry Scones
These scones baked up to be complete winners!
They 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
More Blueberry Scone Recipes:
- Greek Yogurt Lemon Blueberry Scones
- Vegan Blueberry Banana Scones
- Classic Bakery-Style Blueberry Scones
- Blueberry Snickerdoodle Scones
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.
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!
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!
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
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.
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.
These are amazing!!! Absolute perfection and actually fairly filling too. I added some lemon zest to the glaze as well because I love lemon zest! Thank you for this delicious recipe. Will definitely be making these again.
Those look SO good. And scones are way better than muffins.
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 🙂
Mmmm, yes to bluebs! I love how fluffy and tender these ricotta scones look. Pinning!
Thank you, lovely! <3 xo
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
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.