These savory rosemary ricotta scones are light and fluffy, rather than dense and heavy, and they stay moist for so much longer than traditional scones thanks to the EVOO instead of shortening! Adding the green onions and pepper gives a savory twist on a traditional breakfast scone, and they make a great base for eggs Benedict!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 1/3 cup Rosemary Premium Extra Virgin Olive Oil
- 1 cup diced bell pepper, variety of colors
- 1 tablespoon finely chopped green onions
- ¾ cup ricotta cheese
- ½ cup table (18%) cream
- In a mixing bowl, place the flour, baking powder, and salt. Using a butter knife, swirl the flour to mix everything together well. Pour in the olive oil. Use two butter knives or a paster blender to mix it in until the mixture resembles coarse oatmeal.
- Add the bell pepper and green onions, mixing gently to combine, then add the ricotta and cream.
- Mix gently to form a gooey mixture. It’s supposed to be wet, so don’t panic. On a well-floured counter, turn the batter onto the flour, turning once to coat. Knead gently and form into a disk, about 1 inch thick. It will firm up slightly as it absorbs the flour from the counter while you knead it but should still be nice and soft.
- Preheat the oven to 450º Line a baking tray with parchment paper.
- Choose a glass or cookie cutter in the size you would like the scones to be and get cutting. For mini scones, a champagne flute is perfect. Otherwise, a standard water glass is good. Sometimes I take the round of dough and score it into triangles. If you’re using a glass, dip it in some flour to coat the inside rim and then cut out the scones.
- Place the dough rounds or triangles on the prepared baking tray and bake for 10 minutes for 1-to2-inch scones, 13 minutes for 3-inch scones, and 25 minutes if you’re keeping it whole (10-inch scone).
- Remove from the oven and let stand for 1 minute before transferring to a wire rack to cool completely before serving.