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side view shot of ricotta drop scones dusted with powdered sugar on a cooling rack
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4.86 from 7 votes

Ricotta Drop Scones

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. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: Scottish
Keyword: drop scones, ricotta drop scones, scones
Servings: 12
Calories: 221kcal


  • ½ cup raisins
  • ¼ cup orange juice
  • 1 cup ricotta cheese
  • 1 tablespoon brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 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
  • 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.



  1. 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.
  2. These scones freeze well for up to 3 months. Wrap them in plastic wrap individually then place them in a ziploc bag.
  3. Nutrition: Nutritional information is per scone and it includes the ricotta spread. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1scone | Calories: 221kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 131mg | Potassium: 231mg | Fiber: 1g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 3.1mg | Calcium: 105mg | Iron: 1.3mg