Savory Ricotta Scones | The Little Shop of Olive Oils

Savory Ricotta Scones

Liza MacLeod

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

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup Robust 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

Directions:

  1. 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. 
  2. Add the bell pepper and green onions, mixing gently to combine, then add the ricotta and cream. 
  3. 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. 
  4. Preheat the oven to 450 F. Line a baking tray with parchment paper. 
  5. Choose a glass or cookie cutter in the size you would like the scones to be and get cutting. 
  6. 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.
  7. 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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