Lemon, Ricotta & Pistachio Scones
Serves: approximately 15
 
Ingredients
  • 2 ½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon fresh lemon zest
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground turmeric
  • 4 tablespoons cold unsalted butter, cubed
  • 4 tablespoons finely chopped pistachios, divided
  • ½ cup whole-milk ricotta cheese
  • ½ cup plus 2 tablespoons cold heavy whipping cream, divided
  • ¾ teaspoon lemon extract
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, lemon zest, salt, and turmeric. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in 3 tablespoons pistachios.
  3. In a small bowl, stir together ricotta cheese, ½ cup plus 1 tablespoon cream, and extracts until combined. Add to flour mixture, stirring until a dry, shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Just before ¾-inch thickness is reached, scatter remaining 1 tablespoon pistachios on top of dough. Using rolling pin, roll pistachios into dough. Using a 2-inch round cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet. Place baking sheet in the freezer for 15 minutes.
  5. Brush tops of scones with remaining 1 tablespoon cream.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 18 to 20 minutes. Serve warm.
Notes
Kitchen Tip: Measure flour by spooning into measuring cup and then leveling with a straight edge.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-ricotta-pistachio-scones/