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.


  • 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


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.



6 thoughts on “Peach Ricotta Scones

  1. OMG! These scones were/are the best I’ve ever eaten! I’ve shared the link to this recipe and I will be making these again. OH! I didn’t make ANY changes and that’s unheard of me! Well I am more of a cook than a baker. Thank you, Thank you, Thank you! I’ll be playing with different fruits/add-ins. Maybe a savory version of this?


  2. OMG These are the best scones I’ve ever eaten! I am more a cook than a baker so I followed the recipe to the letter (never happens with non-baking recipes!)! I’ll be making these over and over again with different fruits, veggies, and such! YUMMOO


  3. These are AWESOME scones! I’ve made them 3 times now and am making batches for a friend for her birthday and my uncle for just for fun. Thanks! Oh this time (today) I don’t have ricotta so am going to sub buttermilk. A bit o’tang can’t be bad right?


      1. It was good but OH! I ran out of my Totanac’s Mexican vanilla so I used a 1/2 tsp of almond extract and 3 tbs of Trader Joe’s Bellini Peach jam. OMG! The dough is awesome. I can only imagine (for 14 more minutes) what the baked version will be! THANK YOU for such a fabulous recipe. Beyond all my tweaks I toss the fruit in BEFORE the wet ingredients (in case I have frozen) so juices don’t bleed. OH YUMMO!


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