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Lemon Ricotta Scones

Delicious Lemon Ricotta Scones That Brighten Your Mornings

Lemon Ricotta Scones are a delightful breakfast treat that combines soft and fluffy texture with bright lemon flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 2 cups All-Purpose Flour You can substitute with whole wheat for a heartier scone.
  • 1/2 teaspoon Salt Feel free to use kosher or table salt.
  • 1 tablespoon Baking Powder Don't swap with baking soda.
  • 1/2 teaspoon Baking Soda Skipping it is not recommended.
  • 1/3 cup Granulated Sugar Coconut sugar can be a less refined alternative.
  • 1 tablespoon Lemon Zest Fresh zest is always best.
  • 1/2 cup Unsalted Butter Keep it very cold or use vegan butter.
  • 1 large Egg To replace in a vegan version, use a flax egg.
  • 1 cup Whole Milk Ricotta Cheese Cottage cheese can be substituted.
  • 1 tablespoon Fresh Lemon Juice Can be replaced with lime juice.
  • 1/2 teaspoon Lemon Extract Optional, can be omitted.
For the Lemon Glaze
  • 1 cup Confectioners Sugar Opt for a sugar alternative for a healthier version.
  • 1 tablespoon Fresh Lemon Juice Adds a bright finish to your scones.

Equipment

  • mixing bowl
  • baking sheet
  • whisk
  • pastry cutter

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine all-purpose flour, salt, baking powder, baking soda, granulated sugar, and lemon zest.
  3. Cut cold unsalted butter into small cubes, then mix into the dry ingredients until resembling coarse crumbs.
  4. In a separate bowl, whisk together egg, ricotta cheese, fresh lemon juice, and lemon extract until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Lightly flour a clean surface, turn out the dough, pat into an 8-inch circle, and cut into wedges.
  7. Prepare an egg wash, brush on each scone, and sprinkle with granulated sugar.
  8. Transfer the scones to the baking sheet and bake for 18 to 20 minutes or until golden brown.
  9. Combine sifted confectioners sugar with lemon juice to make glaze.
  10. Drizzle the lemon glaze over cooled scones before serving.

Nutrition

Serving: 1sconeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 5IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use very cold butter and ricotta for optimal texture. Don't overmix and ensure proper spacing on the baking sheet for best results.

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