Hands-on Time
36 Mins
Total Time
51 Mins
Yield
Serves 10 (serving size: 1 scone and about 2 teaspoons ricotta mixture)
Photo: Randy Mayor; Styling: Cindy Barr

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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

Chef'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.

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