Lemon Ricotta Cinnamon Scones
These delightful Lemon Ricotta Cinnamon Scones are the perfect blend of fluffy texture and zesty flavor. Infused with the creaminess of ricotta cheese and the brightness of lemon, each bite offers a light and tender crumb that melts in your mouth. Topped with a sprinkle of sugar and cinnamon, these scones make for an irresistible breakfast or afternoon treat. Ideal for pairing with a cup of tea or coffee, they are sure to impress your family and friends. Try swapping lemon juice for milk and adding grated lemon rind for an extra zing and a twist that’s just as delightful!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Light Ricotta Cheese
1/2 cup (Softened)
Egg
1 (Beaten)
Nonfat Milk
1 tablespoon (Or substitute with lemon juice)
Cinnamon
2 teaspoons (Ground)
All-Purpose Flour
2 cups (Sifted)
White Sugar
1/2 cup (Granulated)
Baking Powder
2 teaspoons (None)
Baking Soda
1/2 teaspoon (None)
Salt
1/2 teaspoon (None)
Shortening
1/2 cup (Cut into small pieces)
Sugar
To taste (For dusting)
Cinnamon
To taste (For dusting)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a baking sheet by spraying it with non-stick cooking spray.
2
In a medium mixing bowl, whisk together the ricotta cheese, egg, milk (or lemon juice if preferred), and cinnamon until just combined. Avoid overmixing; a few lumps are fine.
3
In a separate large bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt.
4
Cut the shortening into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse cornmeal.
5
Gently fold the ricotta mixture into the flour mixture using a spatula. Mix just until combined – the dough should remain slightly sticky and shiny. If it's too dry, add an additional tablespoon of milk.
6
Turn the dough out onto a lightly floured surface and pat it into a circle about ¾ inch thick.
7
Use a sharp knife to cut the dough into 6 wedge-shaped pieces, carefully transferring them to the prepared baking sheet, spacing them apart.
8
Lightly dust each scone with a mixture of sugar and cinnamon for a sweet topping.
9
Bake in the preheated oven for 15-20 minutes or until the scones are lightly browned and a toothpick inserted into the center comes out clean.
10
Allow the scones to cool slightly on a wire rack before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Ricotta Cinnamon Scones?
They are delightful scones with a fluffy texture and zesty flavor, combining creamy ricotta, bright lemon, and warm cinnamon.
What temperature should the oven be set to?
Preheat your oven to 350 degrees F (175 degrees C).
How should I prepare the baking sheet?
Prepare the baking sheet by spraying it with non-stick cooking spray.
What wet ingredients are used in this recipe?
The wet ingredients include light ricotta cheese, one beaten egg, and nonfat milk or lemon juice.
Should the ricotta mixture be perfectly smooth?
No, you should avoid overmixing; a few lumps in the ricotta mixture are fine.
What dry ingredients need to be sifted together?
Sift together the all-purpose flour, white sugar, baking powder, baking soda, and salt.
How do I incorporate the shortening?
Cut the shortening into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse cornmeal.
How do I combine the wet and dry ingredients?
Gently fold the ricotta mixture into the flour mixture using a spatula until just combined.
What should the dough consistency look like?
The dough should remain slightly sticky and shiny once mixed.
What if the scone dough is too dry?
If the dough is too dry, you can add an additional tablespoon of milk.
How thick should I pat the dough?
Pat the dough into a circle that is about 3/4 inch thick.
How many scones does this recipe make?
This recipe makes 6 wedge-shaped scone pieces.
What is the topping for the scones?
Lightly dust each scone with a mixture of sugar and cinnamon before baking.
How long do the scones need to bake?
Bake them for 15 to 20 minutes.
How can I tell when the scones are finished baking?
They are done when they are lightly browned and a toothpick inserted into the center comes out clean.
Should I cool the scones before eating?
Yes, allow the scones to cool slightly on a wire rack before serving.
Can I substitute the milk for something else?
Yes, you can substitute the nonfat milk with lemon juice for extra zest.
How can I add more lemon flavor?
You can add grated lemon rind to the mixture for an extra zing.
What type of ricotta cheese is recommended?
The recipe calls for light ricotta cheese, softened.
What is the texture of these scones?
They have a light and tender crumb that melts in your mouth.
What are these scones best paired with?
They are ideal for pairing with a cup of tea or coffee.
How much cinnamon is used in the dough?
The dough uses 2 teaspoons of ground cinnamon.
How much flour is required?
The recipe requires 2 cups of sifted all-purpose flour.
What type of sugar is used in the dough?
The recipe uses 1/2 cup of granulated white sugar.
Is shortening used in this recipe?
Yes, 1/2 cup of shortening, cut into small pieces, is used.
Do these scones use baking soda or baking powder?
The recipe uses both: 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
How much salt is in the recipe?
The recipe includes 1/2 teaspoon of salt.
When do I add the cinnamon sugar topping?
Apply the dusting of sugar and cinnamon right before putting the scones in the oven.
Is the egg beaten before adding it?
Yes, the recipe specifies one beaten egg.
Are these scones suitable for breakfast?
Yes, they make for an irresistible breakfast or afternoon treat.