Ricotta Drop Scones
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These Ricotta Drop Scones are quick to make with buttermilk and ricotta cheese, loaded with raisins and pecans with a hint of orange zest. Serve them warm with orange ricotta spread and you’ve got one yummy breakfast.
Ricotta Drop Scones
Scones are one of my favorite things to bake because they’re so fast and easy and the end result is always amazing. I love having a good scone with my coffee in the morning, it’s just the perfect way to start the day.
These scones I’ve whipped up today use tangy rich ricotta as their base, and are studded with raisins and pecans. If you haven’t been taken in by the scone fantasy yet have I mentioned the orange ricotta spread that we smother these little treats with?
Scone Lovers Unite
Don’t be scared of scones, making them or eating them. This easy recipe gets its name from the cooking method we will use later, which includes dropping the batter onto our baking sheet. They’re such a filling little breakfast that won’t leave you feeling sugar buzzed or carb sluggish for the rest of the day. This hand held treat is so loaded with flavor and wonderful texture that I’m sure you’ll be craving this recipe for years to come.
Ingredients In Ricotta Drop Scones
- Raisins – Any kind you like, white raisins tend to be a bit sweeter than dark so keep that in mind.
- Orange juice – I’ll forgive you if you use store bought but fresh pressed really sets this recipe off.
- Ricotta – Creamy and smooth, rich and tangy, ricotta is such a flavorful ingredient in baked goods.
- Sugar – Brown sugar to develop that rich molasses flavor, it’ll compliment the pecans perfectly.
- Pecans – Speaking of pecans, be sure to chop them up roughly before including.
- Vanilla – Our baked goods flavor enhancer.
- Buttermilk – We want a liquid addition that adds both tenderness to our recipe but also tang.
- Orange zest – It’s important to be sure that citrusy note carries all the way through our Ricotta Drop Scones.
- Oil – Be sure to use something flavorless like vegetable oil to keep our scones moist.
- Flour – All purpose is all we need today.
- Baking powder – Our leavening agent in these scones to ensure they’re tender with volume.
- Salt – Necessary in all baked goods.
- Egg – Just one egg beaten is all we need.
How To Make Ricotta Drop Scones
- Preheat your oven: To 425 F degrees, line a baking sheet with parchment paper in the meantime.
- Hydrate the raisin: Place the raisins in a bowl and pour the orange juice over them. Microwave on high for 1 minute then let them sit for 5 minutes to soak up some of the orange juice. Drain the liquid and set aside.
- Prepare the ricotta: In a small bowl, add the ricotta cheese, 1 tbsp of the brown sugar, orange zest, and vanilla extract. Reserve 1/2 cup of this mixture in a separate bowl and set it in the fridge. Add the buttermilk and vegetable oil to remaining ricotta mixture and stir until smooth.
- Mix the batter: In another bowl combine the flour, remaining brown sugar, baking powder, and salt. Cut in the butter using a pastry blender or two knives. Add the drained raisins, pecans and toss. Add the buttermilk mixture and stir until combined. If you have to use your hands to get the dough to come together, make sure you do it quick as to not allow the butter to melt from the heat of your hands.
- Drop the scones: Drop dough by 1/4 cupfuls 3 inches apart onto the prepared baking sheet. I find it easier to use an ice cream scoop. Brush the scones with the beaten egg. Bake for 15 – 16 minutes or until golden. Allow to cool on a wire baking wrack and sprinkle with powdered sugar. Serve alongside the reserved ricotta mixture and enjoy!
Tips For Making The Best Scones
- The key to flaky scones is cold butter. Try placing the butter into the freezer for 5 minutes before cubing. And be sure not to over mix with your hands otherwise it will melt too much.
- To ensure you’re using a good lightened amount of flour without sifting, scoop up a cup full of flour and gently shake it back out into your bag. Then gently re-scoop the air sifted flour and level gently with your finger. You’ll find it makes quite a difference!
- Measure the pecans after you’ve chopped them rather than before to ensure you get the right amount.
Storing Leftover Ricotta Drop Scones
Since these scones contain dairy, store them in the fridge for up to 3 days. These can also be easily frozen! Freeze for up to 3 months. Wrap them in plastic wrap individually then place them in a ziploc bag. The spread will not freeze well but it will last in the fridge for 3 – 4 days.
Craving More Breakfast Treats? Try These Recipes:
- Banana Buzz Scones
- Lemon Blueberry Scones
- Lemon Buttermilk Scones With Lemon Glaze
- Strawberry Chocolate Chip Cookies
- Apple Cinnamon Scones
- Classic Pancakes
- Easy Waffles
- Banana Fritters
- Pancake Muffins
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ricotta Drop Scones
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Ingredients
- ½ cup raisins
- ¼ cup orange juice
- 1 cup ricotta cheese
- 1 tablespoon brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- ⅓ cup buttermilk
- 2 tablespoon vegetable oil (or canola oil)
- 1 ¾ cup all-purpose flour
- 3 tablespoon brown sugar (packed)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 tablespoon butter (unsalted, cold)
- ⅓ cup pecans (chopped)
- 1 egg (beaten)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425℉. Line a baking sheet with parchment paper.
- Place the raisins in a bowl and pour the orange juice over them. Microwave on high for 1 minute then let them sit for 5 minutes to soak up some of the orange juice. Drain the liquid and set aside.
- In a small bowl, add the ricotta cheese, 1 tbsp of the brown sugar, orange zest, and vanilla extract. Reserve ½ cup of this mixture in a separate bowl and set it in the fridge. Add the buttermilk and vegetable oil to remaining ricotta mixture and stir until smooth.
- In another bowl combine the flour, remaining brown sugar, baking powder, and salt. Cut in the butter using a pastry blender or two knives.
- Add the drained raisins, pecans and toss. Add the buttermilk mixture and stir until combined. If you have to use your hands to get the dough to come together, make sure you do it quick as to not allow the butter to melt from the heat of your hands.
- Drop dough by ¼ cupfuls 3 inches apart onto the prepared baking sheet. I find it easier to use an ice cream scoop. Brush the scones with the beaten egg.
- Bake for 15-16 minutes or until golden brown. Transfer to a wire rack to cool. If preferred sprinkle them with some powdered sugar.
- Serve the scones with the reserved ricotta mixture.
Notes
- The key to flaky scones is to use COLD BUTTER. Cold butter is the key to achieving a flaky and a bit crumbly scone. I usually place the butter in the freezer about 5 minutes before cutting it into cubes, this will ensure my butter is properly chilled before using it.
- These scones freeze well for up to 3 months. Wrap them in plastic wrap individually then place them in a ziploc bag.
- Nutrition: Nutritional information is per scone and it includes the ricotta spread.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
