I have oh, I don’t know, just a few cookbooks (ha!), plus a decent stack of cooking magazines in my kitchen. Clearly I won’t be running out of things to cook anytime soon. So I don’t know why I thought signing up for a Pinterest account was such a good idea. I mean, all it does is basically provide me the opportunity to build my own little internet collection of recipes I find online and want to try. I’ve always found recipes online that I think look intriguing, but now I have a way to organize them all into one obvious and easily accessible place. Which of course just encourages me to pin more and more recipes from all the fantastic food blogs out there.
These scones are one such recipe. They come from the beautifully done food blog that needs no introduction, The Smitten Kitchen. They are insanely moist, even with the whole wheat flour; they were slightly cakey without being the least bit dense. Speaking of whole wheat flour, I was actually a little bit skeptical about using it. I have no issues with whole wheat flour; I cook with whole wheat pasta often, and I have been known to buy whole wheat bread from time to time. And we’re all supposed to eat more of it, so I try to do my part. But I remain skeptical about using it for sweet treats. I’ve had too many “healthy” desserts that simply subbed in whole wheat flour for semolina and then the whole thing came out dense, dry and flavorless. I think we’ve all been there. But no worries with these scones! The whole wheat flour lends a lovely nuttiness to the flavor and does not in any way compromise the texture. They were a perfect way to sample raspberries once again before fall hits.
Source: The Smitten Kitchen
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into chunks
1 cup fresh raspberries
3/4 cup whole milk ricotta
1/3 cup heavy cream
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large mixing bowl, whisk flours, baking powder, sugar and salt together.
Use a pastry blender to cut in the butter. You’re done when the butter is the size of peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.
Add the ricotta and heavy cream to the bowl and stir them in to form a dough with a flexible spatula. Using your floured hands, gently knead dough into an even mass, right in the bottom of the bowl. The raspberries will “bleed” into the dough, but that is okay.
With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. I think I patted mine down too thin. Click here to see the proper height.
With a large, floured knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, that way they will set a bit more.