Blackberry. Ricotta. Meyer lemons. Uh-huh.
Smitten Kitchen food blogger extraordinaire and author of The Smitten Kitchen Cookbook to have my back. She has a luscious recipe for whole wheat raspberry ricotta scones (no eggs!) that has been calling my name since I stumbled upon it months ago.
Whole Wheat Blackberry and Meyer Lemon Ricotta Scones
adapted from Smitten Kitchen
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
1/3 cup granulated sugar*
1/2 tsp salt
6 tbsp cold, unsalted butter
1 cup fresh blackberries, lightly chopped into halves and quarters
1 Meyer lemon (or regular lemon), zest and juice
3/4 cup whole milk ricotta cheese
1/3 cup heavy cream
*The original recipe calls for 1/4 cup of sugar, but since I wasn't sprinkling any coarse sugar on top of these babies and I wanted to make sure the kiddos would love them, I upped it ever so slightly.
1. Preheat the over to 425 degrees. Line a baking sheet with parchment paper. Whisk together the flours, baking powder, sugar, and salt. Using a pastry blender or 2 forks, cut the cold butter into the flour mixture until the biggest chunks are no larger than a small pea. This might take a few minutes. Be patient.
2. Add the chopped blackberries and lemon zest to the flour-butter mixture. Stir to combine.