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.
Pam says
These were so yummy! I did have to add a bit more milk to get the dough to come together (only a teaspoon or so). Hubby told me I had to keep the recipe and make them again.
I shared a picture and the link back to this site on my Facebook page.
Meaghan says
Do you have any suggestions for turning this recipe into a sourdough adaption? I look forward to your thoughts before I begin my first attempt!
bakerbynature says
Hi! Unfortunately I have no experience with this, so I cannot advise! But good luck 🙂
kim says
Great recipe! Made exactly as written and they were great! Instead of cutting up the butter into small pieces I grated a frozen stick of butter on a box grater & added to the flour mixture. Thanks for sharing the recipe!
Karen says
Once the dough is made and cut into 8 pieces can you freeze them to bake later? I did this with another scone recipe and it was great to bake up 2 of them when we want to have fresh scones. Since this recipe has ricotta cheese in it, I did not know if I can freeze these as well and then bake when we want them. Thanks!
Vanessa says
Could these work with gluten free flour??
Barb says
These are out of this world! Baking with ricotta is my new favorite thing, I’ll have to try your other scone recipes. Thank you so much for sharing!
Diane Crowther says
I made this recipe as written a couple days ago and the scones turned out exactly as I had hoped. They were tender and full of flavor. I was hoping for scones that held together and were not dry and crumbly. These scones were perfection! I’m so happy I found your recipe. Thank you!
Susan Wachtel says
Thank you for the recipe…love scones and blueberries. The ricotta cheese will be a new twist.
Anna says
This is my go to scone recipe! The dough is usually a little tricky to mix together (I just want to keep mixing it so it’s more combined- but I resist!) but it always turns out great! I’ve subbed cranberries for the blueberries and used orange instead of lemon- very tasty! I’ve also used sourcream when I haven’t had ricotta- that has worked good too. Thanks for this recipe! I get compliments on my scones every time I make them!
Anna Foster says
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