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.

Sidney Fry, MS, RD
Recipe by Cooking Light March 2014

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
36 mins
total:
51 mins
Yield:
Serves 10 (serving size: 1 scone and about 2 teaspoons ricotta mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

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.

Nutrition Facts

261 calories; fat 11.7g; saturated fat 4.6g; mono fat 4.7g; poly fat 1.5g; protein 7g; carbohydrates 31.7g; fiber 3.2g; cholesterol 39mg; iron 1.6mg; sodium 287mg; calcium 187mg.