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Respected Contributor
Posts: 2,527
Registered: ‎08-29-2010

Cherry Almond Ricotta Drop Scones

I was hungry, the mood struck and I had everything on hand.  I just ate two of these Woman Embarassed

 

Cherry Almond Ricotta Drop Scones

½ cup dried tart cherries
1/4 cup fresh orange juice
1 cup ricotta cheese

1/4 cup packed brown sugar, divided
1 teaspoon grated orange rind
1 teaspoon vanilla extract*
1/3 cup plus 1 tablespoon buttermilk, divided
2 Tablespoons canola oil
1 cup whole-grain pastry flour **
3/4 cup unbleached all-purpose flour 
1 Tablespoon baking powder
½  teaspoon salt
4 Tablespoons cold unsalted butter, diced
1/3 cup sliced almonds, toasted
1 large egg, lightly beaten

 

Preheat oven to 425°.

 

Combine cherries and juice in a small microwave-safe bowl. Microwave at HIGH 1 minute; let stand 5 minutes. Drain; discard liquid. Finely chop cherries.

 

Combine ricotta cheese, 1 tablespoon brown sugar, orange rind, and vanilla in a medium bowl. Reserve 1/2 cup of the ricotta mixture. Add 1/3 cup buttermilk and canola oil to remaining ricotta mixture, stirring until smooth.

 

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, remaining 3 Tablespoons brown sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cherries and almonds; toss. Add buttermilk mixture; stir just until combined.

 

***Drop dough by 1/4 cupfuls 3 inches apart onto a baking sheet lined with parchment paper. Combine egg and remaining 1 Tablespoon buttermilk, stirring with a whisk Gently brush top and sides of dough with egg mixture. Bake at 425° for 15 minutes or until golden. Remove from pan; cool slightly on a wire rack.

 

Beat the reserved ricotta mixture at medium speed 3 minutes or until fluffy.

Serve with warm scones.

 

Mrs. G's notes: *I used almond extract.  

**To substitute for whole-grain pastry flour, I used a total of 1 1/8 cups all-purpose flour and 5/8 cup cake flour in the recipe. 

***Although the dough was wet/sticky, I formed this into a round and cut it into 8 (sloppy) wedges.  Baking time was adjusted to 20 minutes.

Strive for respect instead of attention. It lasts longer.
Respected Contributor
Posts: 3,240
Registered: ‎05-23-2015

Re: Cherry Almond Ricotta Drop Scones

Those scones sound wonderful, I'm copying that recipe.

Journalism is printing what someone else does not want printed. Everything else is public relations.
George Orwell
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Super Contributor
Posts: 459
Registered: ‎03-13-2010

Re: Cherry Almond Ricotta Drop Scones

[ Edited ]

Yum!  My all time favorite cookie...scones!  

 

p.s...(biscotti is also a big favorite..Smiley Wink

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