Lemon Ricotta Scones

Lemon Ricotta Scones




Yield 8 scones

Soft and fluffy Lemon Ricotta Scones! Perfect for breakfast.



  1. For the egg wash:
  2. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  3. In a large bowl mix together flour, salt, baking powder, baking soda, sugar and lemon zest.
  4. Cut the butter into small cubes then quickly work it into the mixture (using two forks or a pastry cutter) until lit resembles a coarse meal.
  5. In a small bowl whisk together the egg, ricotta cheese, lemon juice and lemon extract (if using), then add to flour and butter mixture. Use a fork to stir everything together until just moistened. Don't worry if it looks clumpy at this point!
  6. Pour the shaggy dough out onto a clean, lightly 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.
  7. Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar.
  8. Bake for 18-20 minutes, or until the tops are lightly golden brown.
  9. Cool for 10 minutes on the baking sheet. In the meantime, make your glaze.
  10. For the lemon glaze:
  11. In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.


Scones may be frozen, without the glaze, for 2 months. Store in an airtight container in the freezer.

Courses Breakfast

Cuisine American

Nutrition Facts

Serving Size 1 scone

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Baker by Nature at