Savory Ricotta Scones-The Little Shop of Olive Oils

Savory Ricotta Scones


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 1/3 cup Premium 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 pastry 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.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.