whole wheat raspberry ricotta scones
This is the very first recipe I developed for my . It came as an accident — you would think that someone who spends as much time shopping for groceries as I do wouldn’t constantly run out of flour and cream mid-recipe but I’d surprise you — but I immediately fell in love with it and knew it needed a home in print. Over the last year, I made them whenever I’ve had an excuse and a few times that I didn’t. They fit so squarely within the vision I had for the book that when everything else felt impossible I’d think, “It’s okay. I’ve still got those whole wheat raspberry ricotta scones.” They made me happy.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (120 grams) whole wheat flour
- 1 cup (125 grams) all-purpose flour
- 1 tablespoon baking powder, preferably aluminum-free
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon table salt
- 6 tablespoons (85 grams) cold unsalted butter
- 1 cup (136 grams or 4 3/4 ounces) fresh raspberries
- 3/4 cup (189 grams) whole milk ricotta
- 1/3 cup (79 ml) heavy cream