Blueberry Ricotta Scones Recipes


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

How to make it?
Visit: Blueberry Ricotta Scones Recipes @

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