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Cherry Almond Ricotta Drop Scones

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 36 mins
Total time 51 mins
Yield Serves 10 (serving size: 1 scone and about 2 teaspoons ricotta mixture)
Reserve half of the citrusy-sweet ricotta mixture to dollop over the warm scones. These crumbly, cakelike biscuits are best enjoyed the day they are made.

Ingredients

  • 1/2 cup dried tart cherries
  • 1/4 cup fresh orange juice
  • 1 cup part-skim ricotta cheese (such as Calabro)
  • 1/4 cup packed brown sugar, divided
  • 1 teaspoon grated orange rind
  • 1 teaspoon vanilla extract
  • 1/3 cup plus 1 tablespoon fat-free buttermilk, divided
  • 2 tablespoons canola oil
  • 4.5 ounces whole-grain pastry flour (about 1 cup)
  • 3.4 ounces unbleached all-purpose flour (about 3/4 cup)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter, diced
  • 1/3 cup sliced almonds, toasted
  • 1 large egg, lightly beaten

Nutrition Information

  • calories 261
  • fat 11.7 g
  • satfat 4.6 g
  • monofat 4.7 g
  • polyfat 1.5 g
  • protein 7 g
  • carbohydrate 31.7 g
  • fiber 3.2 g
  • cholesterol 39 mg
  • iron 1.6 mg
  • sodium 287 mg
  • calcium 187 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. Combine ricotta cheese, 1 tablespoon sugar, 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.

  4. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, remaining 3 tablespoons 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.

  5. 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 to 16 minutes or until golden. Remove from pan; cool slightly on a wire rack.

  6. Beat the reserved ricotta mixture at medium speed 3 minutes or until fluffy. Serve with warm scones.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.