Savory Ricotta Scones | The Little Shop of Olive Oils

Savory Ricotta Scones

This delicious recipe is from our favorite cookbook: The Olive Oil & Vinegar Lover's Cookbook on page 29.  


  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup Premium Extra Virgin Olive Oil
  • 1 cup diced bell pepper, variety of colors
  • 1 Tbsp finely chopped green onions
  • 3/4 cup ricotta cheese
  • 1/2 cup cream


  • In a mixing bowl, place the flour, baking powder, and salt. Using a butter knife, swirl the flour to mix everything together. 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 450 F. 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. 
  • Place the dough rounds on the prepared baking tray and bake for 10 minutes for 1-to-2 inch scones, 13 minutes for 3-inch scones.
  • Remove from the oven and let stand for 1 minute before transferring to a wire rack to cool completely before serving. Enjoy!
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