The festive season is no longer upon us. Thank frak for that, it’s exhausting! Going places, doing things, seeing people; trying to keep track of it all? On top of all that, it had to be done in 40* heat. With all that lovely time off, I was looking forward to playing in the kitchen. Uh, no dice. I don’t know about you, but I learnt my lesson turning on the oven when it’s like that outside. Running up and down stairs to hide in the air conditioning was not as relaxing as it sounds.
The minute that it cooled down enough, I went in. Something that didn’t need a lot of oven time, but wielded delicious results. And here we are. Scones.
Now, the American scone is a funny thing. What we call scones is their ‘biscuit’. Their scones seem to have similar bones to ours, but are also wildly varying. This particular recipe uses cream and ricotta, making for a very moist and slightly dense dough, more than you’re used to if you make scones regularly. Or ever. But don’t fight it, this is what you want.
This is a sweet-but-not-overly-sweet, treat with jammy pockets of berry goodness. With the addition of wholemeal flour and ricotta, I like to pretend that they’re practically good for you. If you have evidence to the contrary… Probably keep that to yourself. I’m very selective about the reality I accept.
Whole Wheat Blueberry Ricotta Scones
From The Smitten Kitchen Cookbook, by Deb Perelman
1 cup (120 grams) wholemeal flour
1 cup (125 grams) plain flour
1 tablespoon baking powder
1/4 cup caster sugar
1/2 teaspoon table salt
85 grams cold unsalted butter
136 grams fresh blueberries
3/4 cup ricotta
1/3 cup thickened cream
Preheat oven to 220*c. Line a tray with baking paper. In a large mixing bowl, combine the flours, baking powder, sugar and salt.
Cut the butter into little pieces, then rub into the flour mixture with your fingertips until the mixture resembles coarse sand. Roughly chop the half the berries and then add the chopped and whole berries to the mixture.
Stir the ricotta and cream into the mix with a spatula. Gently knead into an even sized ball.
Gently lift the dough into a well floured bench top. Sprinkle flour on top of the dough, then pat it into an even slab, about an inch high.
Now, the original recipe calls for cutting it into 9 large square scones. I took to the dough with a small circle cutter like normal scones, and it didn’t seem to harm them any, so cut however you like. Just make them even!
Place them on the making tray, and then into the oven for 15 minutes, until golden around the edge. Allow to cool on a cooling rack.
While they are perfectly delicious on their own, there is nothing that is not made better by a smearing of butter.