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.
Jennifer says
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
Sarah says
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?
Mary says
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
Nancy says
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.
Marilyn says
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.
Donna says
I made these light and airy scones this morning. I will be making these again as it was easier that I thought. Thank you!
bakerbynature says
So happy to hear it, Donna!
Sarah Peterson says
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!
Jill says
Can you make the night before and refrigerate dough and bake in the morning?
Julianne says
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!
Marita says
If you were to make half the recipe how would you suggest doing so?
bakerbynature says
Hi Martia. I do not recommend halving this recipe, as I’ve never tried, and I don’t think it would work out.
Sarah Ochocki says
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!