Cherry Almond Ricotta Drop Scones

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.

I thought these were just ok. A lot of steps and dishes. I didn't really care for the ricotta mixture topping as it tasted grainy to me. Probably won't make again.

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.

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.

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.

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

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.

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.