Roasted Cherry Ricotta Scones

Roasted Cherry ricotta scones

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4.8 from 5 reviews


  • 1 1/2 cups all-purpose flour (or flour 00)
  • 1/4 cup organic cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 6 tablespoons (85 grams) cold unsalted butter, cut into small cubes
  • 1/4 cup mini white chocolate chips
  • 1 cup cherries, washed, pitted and halved
  • 1/4 cup heavy (whipping) cream
  • 1/2 cup (76 g) organic ricotta
  • 1 egg, lightly beaten
  • whipping cream for brushing
  • cane sugar for sprinkling


  1. Pre-heat oven to 375° F.
  2. Line a medium-size baking sheet with parchment paper. Arrange cherries on parchment and roast for 20 minutes. Cool to lukewarm. Leave oven on. Line baking sheet with another piece of parchment (or baking mat).
  3. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
  4. Toss in cubed butter, and work it with a pastry blender.
  5. Add the cherries and the white chocolate chips and blend gently with a metal spoon till the cherries are nicely coated with flour.
  6. Whisk the ricotta and cream together in a small bowl, add the beaten egg, then add the wet mixture to the flour mixture.
  7. Gently mix the dough with your hands until it just comes together. Don’t overmix.
  8. On a very well floured counter, pat out dough.
  9. Cut into 6 wedges and transfer to the prepared baking sheet, closer together, but not touching (I keep them 2 inches apart).
  10. Brush with whipping cream and sprinkle with cane sugar.
  11. Bake scones until firm and golden, about 25-30 minutes.
  12. Transfer to a cooling rack.
  13. Enjoy!
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