Photo: Sorin Gheorghita
Whole Wheat Blackberry Ricotta Scones
9 ingredients
5 min + 15 min
Makes six extra-large scones.
openrecipes
Whole Wheat Raspberry Ricotta Scones - golden-crusted, tender, moist, barely sweet, and streaked with violet swaths and chunks of blackberry. They're beautiful.
Estimated Nutrition (whole recipe, rough)
893
Calories
26g
Protein
29g
Fat
128g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Blackberry | 1 cup (144g) | 62 |
| 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 (15 grams) baking powder, preferably aluminum-free
- 1/4 cup (50 grams) sugar
- 1/2 teaspoon fine grain sea salt
- 6 tablespoons (3 ounces or 85 grams) unsalted butter, chilled
- 1 cup (4 3/4 ounces or 135 grams) fresh blackberries
- 3/4 cup (190 grams) whole-milk ricotta
- 1/3 cup (80 ml) heavy cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes