Peach Ricotta Scones

Yes I know I’ve had two peach posts in a row but they’re just so perfect right now!

I got the biggest basket of them this weekend at the market and need to use them for something other than munching on through the day, and I’ve never made scones before, so I thought hey why not.

Scones are actually way easier to make than I expected.  They come together quickly as well so you can make them right before your brunch (no rising like buns!).  I think it’s great having a pastry blender for this recipe, it’s much easier to cut the butter than a fork or your fingers and you can get them at kitchen stores or even some big grocery stores.

Really the hardest thing about these scones is not eating them all by yourself.

Ingredients

• 2 cups all purpose flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 cup unsalted butter, cold
• 1 egg
• 1/4 cup ricotta
• 1/4 cup whipping cream, plus extra for brushing
• 1.5 tsp vanilla
• 1 large peach, diced
• Raw sugar for sprinkling

Steps

Preheat oven to 400F and line a baking sheet with parchment.

Whisk together flour, brown sugar, baking powder and salt in a large bowl.  Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like rough crumbs.  Some pea sized pieces are okay.

In a small bowl, whisk egg, ricotta, cream and vanilla until combined.  Add in two parts to butter and flour mixture, mixing until just combined after each addition.

Add peaches and stir until just incorporated.

Turn dough onto floured surface and press into a disk about a half inch thick, don’t worry if it’s not perfect.  Cut disk into 8 pieces and using a spatula, transfer to prepared baking sheet.

Brush lightly with cream and sprinkle on raw sugar.

Bake at 400F for 16 minutes, or until just golden.