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Hiya, guys! Happy Wednesday to ya’! I hope your week has been full of joy and beauty so far.
Can you believe this year is almsot over? … And we’re only 6 days away from Christmas, too! 6 days, you guys!
Life’s been busy and bustling over here, but I wouldn’t have it any other way; a packed schedule keeps my body on track and my mind out of too much trouble. There’s also been a lot of comfort food going on. I haven’t been eating my emotions, as much as keeping them at bay with baking. Last weeks tragedy has been a constant stone of sadness in my heart and head, and in between tears and praying, there’s been a lot of baking. Like, a lot.
These thick scones are delightfully moist thanks to ricotta cheese and a touch of cream. They also boast the perfect pop of tartness from fresh cranberries all up in the dough. And, if you’re feeling in a cutesy mood, you can totally cut them into heart shapes like I did, although they bake up gorgeously either way.
See you guys soon with a last minute gifting idea for the barbecue lover in your life!
Cranberry Ricotta Scones – Baker by Nature
Yields 12 mini heart scones, or 8 large triangle scones
1/2 cup full fat ricotta cheese
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1/4 cup heavy cream
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
8 tablespoons cold, unsalted butter, cut into tiny pieces
1 cup fresh cranberries, chopped
Preheat oven to 400 degrees (F) and line a baking sheet with parchment paper.
In a medium bowl, mix together ricotta cheese, lemon zest, vanilla extract, and heavy cream, set aside.
In a large bowl mix together flour, baking powder, sugar, salt, ginger, and cinnamon. Using a pastry cutter, or a fork, cut the butter into the flour until you have a mixture of pea sized clumps of butter and flour. Make a well in the middle of your flour mixture and add the liquid mix. Slowly stir the mixtures together using a rubber spatula, and being sure not to over mix – over mixing will cause dry scones, and nobody wants that! Carefully fold in the fresh cranberries, again, maxing sure not to over mix.
Turn the dough onto a well floured surface and gently knead the dough, just enough that it comes together. Press the dough down into a large square, about an inch thick. Then either cut into hearts, or using a sharp knife cut into triangles. Place on prepared baking sheet and bake for 15 to 20 minutes for larger scones, or 9-12 minutes for mini scones, the tops will be golden brown. Let cool on baking sheet for 5 minutes before eating, but I found these tasted best after a half hour of cooling.
These are gorgeous!! My mom adores scones and I’ve been wanting to make her some!!
Those look fantastic! My husband is obsessed with Scones – I am bookmarking these for Valentine’s Day – the pop of red and the heart shape is perfect! Happy Holidays 🙂
The little heart shapes make them ten times cuter : )
oooooh these sounds so good. and they are too CUTE!
Scones are a staple around here, love the heart to make them extra special!
Love the ricotta/cranberry combo in these!
Holy adorable scones Ashley! Love the heart shape – such a cute trick for scones 🙂 Cranberry + ricotta sounds like a wonderful flavor combo!
I love these cute heart-shaped scones! I really must start baking with ricotta one day! And you made me crave cranberries so much…
Stop with the count down! You’re scaring me silly. These little scones made me smile – thank you!
This spiced scone looks awesome with combination of ricotta cheese and cream!
yummm!!!!!!! xO!
http://www.thehautecookie.com
This would make the perfect Valentines Day surprise brekkie! I’m so making these in Feb! Thanks for sharing
These are really beautiful! I love that you used a heart cutter to make them extra-special 🙂
how cute are these?! I love that you made the scones into a heart shape! Funny I never thought to do that even though you could totally make scones into whatever shape you want. I love the flavor you chose to make the scones in too! Very holiday 🙂
Hello breakfast. Love the hearts too. You are just too fun! Cranberries are a favorite of mine around the holidays, and they look wonderful in these scones.
I don’t know if I’d be able to make these any other way than heart shaped! So perfect with the cranberry red spots!
I love that you’re that excited about Christmas! I like the color and that it’s with a ricotta cheese. Yummy!
Cute and ever so tempting! I’ve never made scones with ricotta.
Cheers,
Rosa
Gorgeous scones! They’d be perfect for Valentine’s Day. I’ve never tried ricotta in scones bofore. Bet it’s wonderful.
You and me both Ashley – I’ve been eating my emotions for weeks. Fortunately with the stress it seems to not be sticking too badly. I know that will end though, so time to get back on track AFTER the holidays. 🙂 I’m making your cookies this weekend. Can’t wait! Have a very Merry Christmas and a wonderful New Year!
Well aren’t those just the cutest. I need to save this for Valentines day!
These are so cute! I love when recipes use fresh cranberries instead of dried. I like their tartness and they are such a lovely color.
Hope you had a nice Christmas. 🙂 I love cranberry scones and your addition of ricotta made me curious!! Love the heart shape, too!
This is so brilliant! I love scones and chocolaty smores. This recipe is way too fun for just the holidays.
Ashley, these scones are not only adorable but sound absolutely delicious! Love the cranberry ricotta combo! Hope you had wonderful Christmas!
How cute are these scones, I love the heart shapes!
Aww…these are so cute! I love scones and the heart shapes are adorable!
How cute! Next time I make scones, I’m using my heart shaped cookie cutter. Thanks for the idea!
And cranberries and ricotta?! Yup. You’re kind of genius. 🙂