Last updated on June 30th, 2018 at 10:57 am
These Ricotta Drop Scones are quick to make with buttermilk and ricotta cheese, loaded with raisins and pecans with a hint of orange zest. Sprinkle them with some powdered sugar and serve them with this orange flavored ricotta spread and you’ve got one yummy breakfast.
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.
Most of the time I forget about them, but then once in a while when I got into a bake shop and I see lots of scones, I get inspiration to come home and bake my own scones. Plus I love the smell of freshly baked goods coming out of my oven.
You know what’s great about these scones? They’re ready in just 30 minutes. It probably takes a lot less time than it would take longer for you to get dressed and to drive to the local bakery, buy some scones and then drive back.
But let’s talk about these scones, shall we? These ricotta drop scones are so flaky and buttery and are loaded with pecans and raisins that have been soaked in orange juice so they’re nice and plump. They bake up beautifully into these golden beautiful scones. I strongly recommend sprinkling them with some powdered sugar for a little bit of extra sweetness.
You will also have some ricotta orange mixture left over which I love to spread over my scones, it’s so good. You can also serve them with some orange marmalade, or even some honey drizzled over them. So good.
Give these scones a try because they’re really flaky and tender on the inside but crisp on the outside. They’re perfectly sweetened and so delicious.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Ricotta Drop Scones
- 1/2 cup raisins
- 1/4 cup orange juice
- 1 cup ricotta cheese
- 1 tbsp brown sugar packed
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1/3 cup buttermilk
- 2 tbsp vegetable oil or canola oil
- 1 3/4 cup all-purpose flour
- 3 tbsp brown sugar packed
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 tbsp butter unsalted, cold
- 1/3 cup pecans chopped
- 1 egg beaten
- Preheat your oven to 425 F degrees. 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 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.
- 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 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 brown. Transfer to a wire rack to cool. If preferred sprinkle them with some powdered sugar.
- Serve the scones with the reserved ricotta mixture.