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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.
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!
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
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 😉
Yes! I use frozen raspberries and white chocolate…this base dough is the best!
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!
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!
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.
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!
These look amazing – Can you make ahead and bake before serving?
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!!
Oh my word! I love everything about these scones!!!