I made these as directed, apart from substituting dried cranberries for the cherries. The scone texture was oversoft, perhaps from the wheat pastry flour and ricotta. The flavor was okay, but not great. I have made probably a dozen other scone recipes which I liked better.
Cherry Almond Ricotta Drop Scones
Saraliza Posted: 02/16/14
rgbmom Posted: 03/12/14
I forgot the vanilla so I added half the amount to the ricotta mixture to put on top and they were still so good! I would definitely serve these as a snack, at a brunch or special breakfast.
SkinnyJeans5 Posted: 02/28/14
These were excellent. I made the recipe exactly as written. I made them because they said they would be moister than the typical scone. They were and they were excellent. Will make again
brighteyes8 Posted: 02/23/14
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.
amateurcook Posted: 05/07/14
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.
MyTastyRecipes Posted: 05/25/14
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.
SuZQCooks Posted: 02/22/14
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.
dawnk777 Posted: 03/08/14
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.