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 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.
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.
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.
Beat the reserved ricotta mixture at medium speed 3 minutes or until fluffy. Serve with warm scones.
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I've baked these twice. The first time I followed the recipe. The second time I skipped the orange juice soak, and just chopped the cherries. Next time I will add almond extract. I love the texture that the WW pastry flour and ricotta give to these scones -- very tender. Yum
I prefer a drier scone, these were a little moist but not bad. It is definitely a preference thing. I liked that they weren't sickeningly sweet, that is what I like about scones over muffins, and these fit that bill. The ricotta topping was nice, not too sweet.
These were AMAZING!! They were so delicious I couldn't stop eating them! For starters, I love flavor so I doubled the amount of cranberries and orange juice. I wanted to make sure each scone had a good heaping of cranberries in them. Also, I let the cranberries soak in the orange juice until they soaked up all the juice. What little juice was left, I added to the batter for flavor. I really liked the ricotta cheese topping. It added a nice flavor to the scone.
Really liked these. Will definitely make them again. Like some of the other reviews most scones are too dry but these were nice and soft and moist which we prefer. The ricotta topping was nice too, gave it different flavor too. I used dried cranberries as I didn't have the cherries and they turned out very tasty. Will try the almond extract next time to see if we like that.
We all thought they were good. I used cottage cheese instead of ricotta, because we had some to use up. Next time, we'll either buy ricotta or make our own. I'd like to make them again! I loved the citrus "cream" on them.
I followed the suggestion of the other reviewer and added the amounts of almond extract she suggested, but stuck with wwpf. We liked this a lot! I have never been a huge fan of scones, but this was much better -- more tender and moist -- but it still had that classic scone flavor. Loved the almonds and cherries. I did like the citrus ricotta topping, but I think it might be better with lemon zest and homemade ricotta (which I'd do next time). A nice change of pace from the usual weekend breakfast routine.
These were quite good with a couple of changes. I used white whole wheat flour instead of pastry flour. I added 1 & 1/2 teaspoons of almond extract to the buttermilk mixture & 1/2 teaspoon to the reserved ricotta mixture. We like almond flavor & that revision "made" this recipe for us. We had them with veggie omelettes for Brunch. BTW: We liked them equally well without the ricotta cream.
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