I didn’t realize how long it’s been since I did a Baker’s Diary post! These scones have been on my to-bake list for ages, so when I saw a quart of raspberries for the price of a pint (normally) I snagged them for these scones. I baked three the night I made them and froze the rest, and they bake up perfectly! These are definitely going to be a repeat offender in my kitchen because they were just that good. The best thing about them is that with the whole wheat flour you don’t have to feel bad about having two. 😉
One thing to keep in mind with this recipe is that the ricotta makes the scones extra moist and soft. I loved the moist texture, but if you know a scone purist they might say these aren’t “real scones” because they aren’t flaky. I’m not a scone purist, but I know people who are a little snobby about scones. True story, a guy I knew in college told me he didn’t like the lemon glaze on my lemon craisin scones because ” the scones at Oxford don’t have a glaze.” *insert eye-roll emoji* The best thing was, he was an American, so it wasn’t like he grew up eating English scones. He probably wouldn’t like these scones, but it’s ok. More for us!
Here are some notes I took about the baking process:
- I swapped white whole wheat flour for the all-purpose flour coconut sugar for the granulated sugar.
- I was scared to add a whole tablespoon of baking powder — that seemed like a lot to me! But it seemed to work just fine.
- My ricotta seemed really thick and dense — not nearly as loose and creamy as the ricotta in her pictures. Maybe I bought the wrong kind? (It was whole milk ricotta.) Not sure, but I do think I overmixed the dough a bit trying to get the ricotta incorporated
- I baked 3 and froze the other six on a baking sheet with foil and a layer of plastic wrap on top. Half an hour to an hour later I moved the scones over to a freezer bag. They baked up perfectly later!
- The line down the middle of the square scone was because I accidentally cut 6 scones instead of nine, so I tried to smoosh them together and re-cut them. Not the prettiest scones ever, but they still tasted delicious!
- I forgot to add a little bit of turbinado sugar to the top of the scones, which I think would be nice for next time.
- Next time I’m going to try baking them in my scone pan. Since I changed so many ingredients I wanted to bake them according to the recipe so I wouldn’t have a ton of variables if something went wrong.
I love baking in my new kitchen, so I’m really excited to keep working on these posts. They’re super helpful for me because they force me to slow down and pay attention when I’m baking. I hope they’re helpful for you too!